sheet pan nachos
Chicken
Sheet Pan Nachos
Feed a crowd with these cheesy, crunchy nachos — or bake up a pan for a snack dinner.
Ingredients
- 2 (9-ounce) bags thick-cut corn tortilla chips
- 8 ounces cooked chicken, pulled into 1-inch pieces
- 1 (15-ounce) can black beans, drained
- 1 medium bell pepper, diced
- 1 large tomato, seeds and pulp removed, diced
- 1 bunch scallions, chopped
- 1/2 small bunch cilantro, chopped, divided
- 8 ounces cheddar cheese, shredded
- 8 ounces pepper jack cheese, shredded
- 1 avocado, diced
- 1 jalapeno pepper, sliced
- 1/2 cup sour cream
- 4 lime wedges
- 1 (6-ounce) jar salsa, for serving
Directions
- Preheat the oven to 375°F.
- Spread the chips out on a rimmed baking sheet. Scatter the chicken, black beans, bell pepper, tomato, scallions, and half of the cilantro over the chips. Top everything with a generous layer of both shredded cheeses.
- Bake the nachos until the cheese has melted, about 20 minutes. Scatter the avocado, jalapeno, and remaining cilantro over the chips, and top them with dollops of sour cream. Squeeze the lime wedges over the nachos and serve them from the sheet pan with salsa.
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