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–+ servings
Cookie sheet loaded with nachos and toppings with a dollup of sour cream

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 548 kcal

Equipment

Ingredients
  

  • 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
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