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Pulled Chicken Nachos

Sheet Pan Pulled Chicken Nachos Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 565
Ingredients Method Notes

Ingredients
  

  • 6 cups sturdy tortilla chips
  • 2 cups cooked pulled chicken
  • 3 oz shredded sharp cheddar
  • 3 oz shredded Monterey Jack
  • ½ cup canned black beans, drained and rinsed
  • ¼ cup pickled jalapeños
  • ¼ cup thinly sliced red onion
  • Sour cream, fresh cilantro, diced avocado, and lime wedges for serving

Method
 

  1. Heat oven to 425°F (218°C). Shred 2 cups cooked chicken into moist, bite-sized pieces.
  2. Spread 6 cups chips in a single layer on a rimmed baking sheet. Scatter chicken, ½ cup beans, ¼ cup jalapeños, and ¼ cup red onion evenly over the chips.
  3. Top with 3 oz cheddar and 3 oz Monterey Jack. Bake 10 to 12 minutes until cheese is melted and edges are golden.
  4. Remove from oven and immediately finish with sour cream, cilantro, avocado, and lime. Serve hot.

Notes

If you don’t have pickled jalapeños, fresh jalapeño slices work; add them after baking for a milder heat. For a smoky note, drizzle a little chipotle crema over the top before serving.