Sheet Pan Nachos
Author: Stephanie Ganz
Whether it’s a quick lunch or dinner or a shareable app among friends, sheet pan nachos are versatile and easy to make! The formula — chips, cheese, protein, toppings — gives plenty of opportunity for personalization. Don’t have any chicken on hand? Use whatever protein you’ve got. Prefer pepper jack? Sprinkle it on! The possibilities are endless, but sadly, the sheet pan nachos will be gone before you know it.
1 (12 oz) bag tortilla chips
1 ½ cups shredded salsa chicken (or precookedchicken of your choice)
1 (15 oz) can black beans, drained
2 cups shredded cheddar cheese
½ cup sour cream
Juice of half lime (about 1-2 tablespoons)
1 cup Mateo’s salsa, Medium
½ cup romaine lettuce, shredded
1 avocado, diced
½ jalapeño, thinly sliced
1 radish, thinly sliced
Preheat the oven to 350, and line a sheet panwith parchment or aluminum foil. Mix sour cream and lime juice, and set aside.
Spread chips on the sheet pan. Cover withshredded chicken, black beans, and cheese, and bake in the oven for 15 minutes,until the cheese is completely melted.
Remove the sheet pan from the oven, and topthe nachos with sour cream, Mateo’s salsa, shredded lettuce, avocado, jalapeño,and radish. Serve immediately.