Sheet Pan Nachos

Feast your eyes on crispy tortilla chips, perfectly melted cheese, and a medley of vibrant toppings. This recipe takes the classic nachos to a whole new level of convenience and flavor, as it can be prepared effortlessly on a single sheet pan. Whether you're hosting a game night, planning a family gathering, or simply craving a delicious snack, these sheet pan nachos will satisfy everyone's appetite.

INGREDIENTS

• Tortilla chips
• Cheddar and Monterey jack cheese
• Rotisserie chicken - Add this delicious chipotle chicken seasoning.
• Black beans
• Rotel tomatoes
• Corn
• Black olives
• Jalapeno pepper
• Roma tomato
• Red onion
• Cilantro
• Lime
• Sour Cream
• Salt

SUBSTITUTIONS

• Tortilla Chips - I prefer the thin and crispy restaurant style tortillas for this dish.
• Olives - I recommend the Lindsay brand that comes in a can. You can usually find these pre-sliced.

VARIATIONS

• Spice - Use pickled jalapeño peppers tone down the spice. Leave off the jalapeño peppers if you prefer a milder version.

EQUIPMENT

_{This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.}

• Sheet pan
• Knife
• Cutting board

STORAGE

Nachos are best when they are consumed immediately. The chips will get soggy when stored in the refrigerator.

MORE RECIPES

Have leftover ingredients?

• Buy too many black beans? Try this delicious Black Bean Soup.

In the mood for a similar dish?

• Guacamole
• 3 Ingredient Cheese Quesadilla

More chicken recipes you will love:

FAQ

📖 Recipe

Sheet Pan Nachos

Jami Powell

Feast your eyes on crispy tortilla chips, perfectly melted cheese, and a medley of vibrant toppings. This recipe takes the classic nachos to a whole new level of convenience and flavor, as it can be prepared effortlessly on a single sheet pan. Whether you're hosting a game night, planning a family gathering, or simply craving a delicious snack, these sheet pan nachos will satisfy everyone's appetite.

Print Recipe Pin Recipe

Save Recipe Saved Recipe!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

1x2x3x

Servings 6

Calories 548 kcal

Equipment

• Cheese grater
• Sheet pan
• Knife

Ingredients

  

1x2x3x

• 10 oz. bag of Late July thin and crispy tortilla chips
• 12 oz. cheddar and Monterey Jack cheese mixed
• 1 cup shredded rotisserie chicken
• ½ cup black beans cooked and drained
• ½ cup frozen corn
• 8 black olives pitted and sliced
• 1 jalapeño pepper sliced
• 1 Roma tomato diced
• 2 tablespoons red onion diced
• fresh cilantro for garnish
• sour cream for serving
• salt to taste

Instructions

 

• Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
• Spread a layer of the thin and crispy tortilla chips evenly over the prepared sheet pan, ensuring they cover the entire surface.
• Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the tortilla chips.
• Scatter the shredded rotisserie chicken, drained black beans, and thawed corn evenly over the cheese-covered chips.
• Place the sheet pan in the preheated oven and bake for about 10-12 minutes or until the cheese is melted and bubbly, and the nachos are heated through.
• While the nachos are baking, prepare your toppings. Dice the Roma tomato, finely chop the red onion, and gather fresh cilantro leaves.
• Once the sheet pan nachos are done baking, carefully remove them from the oven. Distribute the sliced black olives, diced Roma tomato, chopped red onion, and jalapeño pepper slices on top of the other ingredients.
• Add fresh cilantro leaves, a pinch of salt to taste, and serve immediately.

Nutrition

Serving: 1servingCalories: 548kcalCarbohydrates: 43gProtein: 22gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 71mgSodium: 698mgPotassium: 392mgFiber: 5gSugar: 2gVitamin A: 790IUVitamin C: 11mgCalcium: 478mgIron: 2mg

Did you make this recipe?Tag @powell.family.cooking on Instagram

Food Safety

Cook chicken to a minimum internal temperature of 165 °F (74 °C)

• Create a clean work area.
• Wash hands after touching raw meat or seafood.
• Rinse fresh produce thoroughly.
• Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.