Sheetpan Nachos
Feed a crowd and your hunger for loaded nachos all in one fell swoop. This Sheetpan Nachos recipe will have you set for success.
Servings: 8 servings
Calories: 428kcal
Equipment
- heavy duty sheet pan
Ingredients
- 1 13-ounce bag tortilla chips
- 1 15-ounce can pinto beans rinsed and drained (2 cups homemade)
- 1 cup chicken (cooked and cubed)
- 8 to 12 oz pepper jack cheese (shredded ) (2-3 cups)
- ¼ cup sliced black olives
- 1 to 2 roma tomato chopped
- ¼ cup fresh cilantro (chopped)
- ¼ cup sour cream
- 1 jalapeno sliced
Instructions
- Preheat the oven to 350 degrees.
- Spread the chips on a large sheet pan. Layer on the beans, chicken, and cheese. Bake the nachos until the cheese is melted and the toppings are warm, about 15 minutes.
- Layer on the olives, chopped tomatoes, and cilantro. Place the sour cream in a small ziptop bag. Trim off a corner and drizzle the sour cream over the nachos. Serve immediately.
Notes
Tips: Nachos that aren't soggy is all about that layering. You want to bake the nachos without the topping first. So bake the nachos with the chicken, beans, and cheese first. Then before serving top with the toppings - olives, jalapeños, tomatoes, and sour cream.
Best cheese for nachos: We used pepper jack because of the extra little kick. But any melting cheese works well here. You could also use Colby, cheddar, or Monterey Jack.
Nutrition
Calories: 428kcal | Carbohydrates: 42g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 423mg | Potassium: 350mg | Fiber: 7g | Sugar: 1g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 321mg | Iron: 2mg