Sheet Pan Vegetable Nachos with Chicken Recipe

If you love nachos as much as I do, get ready for your new go-to weeknight crowd-pleaser: Sheet Pan Vegetable Nachos with Chicken. This festive platter piles high layers of golden tortilla chips, tender shredded chicken, melting cheese, and fresh pops of veggies, all made easily on a single sheet pan. Bursting with color, ready in a flash, and perfect for sharing, this dish transforms simple ingredients into something absolutely irresistible!

Ingredients You’ll Need

Part of the reason I adore Sheet Pan Vegetable Nachos with Chicken is because every ingredient is there for a reason—each one adds just the right touch of bold flavor, creamy texture, or stunning color. Let’s break down what you’ll need and what makes each item shine.

• Tortilla chips: Sturdy chips form the foundation, ensuring every bite has structure and crunchy satisfaction.
• Cooked, shredded chicken (12 ounces): Adds savory protein and hearty flavor—this is a perfect spot for using up leftovers or rotisserie chicken!
• Black beans (1 can, drained and rinsed): Brings earthy flavor and a boost of plant-based protein.
• Shredded cheese (12 ounces): Melts beautifully and acts as the glue holding everything together—go with a blend like cheddar and Monterey Jack if you love gooey stretches in every bite.
• Sour cream (2 ounces, thinned): Gives a creamy, tangy drizzle that cools the heat and brings everyone back for more.
• Tomato (1 large, diced): Infuses sweet, juicy freshness and a pop of vibrant color to every bite.
• Radish (4, diced): Adds crunch and slight peppery zing; don’t skip if you love extra texture.
• Avocado (1 large, diced): Creamy, dreamy, and luxe—each piece is like a little treasure hidden in the nachos.
• Black olives (4 ounces, chopped): Brings briny richness and that classic nacho flavor.
• Chopped cilantro: Lends fresh, herbal notes that lift all the other flavors.
• Jalapenos (2, sliced): Sliced thin for a zippy kick—add as much or as little heat as you like!

How to Make Sheet Pan Vegetable Nachos with Chicken

Step 1: Arrange the Base

Spread your tortilla chips evenly across a large baking sheet, giving them as much single-layer exposure as you can. This ensures every chip gets a bit of the magic and stays delightfully crunchy, even after baking.

Step 2: Layer the Chicken, Beans, and Cheese

Sprinkle your cooked, shredded chicken evenly over the chips, followed by an even scattering of black beans. Finish with a generous handful (or two!) of shredded cheese, making sure to cover as many chips as possible. These ingredients will meld together as they broil, creating the foundation of your Sheet Pan Vegetable Nachos with Chicken.

Step 3: Broil to Perfection

Pop the loaded sheet pan under the broiler for 3 to 4 minutes, just until the cheese is fully melted and bubbling and the chips are beginning to brown around the edges. Keep a close eye—things go quickly under a broiler!

Step 4: Pile on the Fresh Toppings

As soon as the pan comes out, it’s time to take things from hot and gooey to lively and colorful. Drizzle with thinned sour cream for that signature creamy finish, then start scattering the diced tomato, crunchy radish, creamy avocado, black olives, and sliced jalapenos all over the top. Generously sprinkle with chopped cilantro for a fresh, herbal aroma.

Step 5: Serve Immediately

This is the moment where all that anticipation pays off. Slide the whole pan right onto the table and dig in! Sheet Pan Vegetable Nachos with Chicken are meant to be enjoyed hot, so grab a chip (and maybe a napkin) and savor each loaded bite.

How to Serve Sheet Pan Vegetable Nachos with Chicken

Garnishes

For the finishing touch, I always like to offer extra chopped cilantro, thinly sliced green onions, lime wedges for squeezing, and maybe even a sprinkle of flaky sea salt. These little pops of flavor and acidity take your Sheet Pan Vegetable Nachos with Chicken from great to unforgettable.

Side Dishes

Balance the richness of nachos with a bright, zesty side! Try a quick corn salad, classic pico de gallo, or a crunchy cabbage slaw. These sides add extra crunch and keep everything feeling fresh as you dive into this cheesy, satisfying nacho mountain.

Creative Ways to Present

Want to make your Sheet Pan Vegetable Nachos with Chicken really shine? Try serving them right on the sheet pan for an ultra-casual, sharing-style vibe, or transfer portions to individual plates for game-day parties. For a fun twist, use parchment paper and serve on a wooden board, creating a festive, grazing atmosphere that will have guests coming back for seconds.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftovers, let the nachos cool, then transfer them to an airtight container. Store in the refrigerator for up to 2 days. Keep in mind that nachos are best fresh, as the chips can get a bit soft, but the flavors hold up beautifully!

Freezing

Freezing fully assembled nachos is not recommended, as the chips and fresh toppings won’t fare well. Instead, you can freeze the shredded chicken separately for up to 2 months, so it’s always ready for your next Sheet Pan Vegetable Nachos with Chicken adventure.

Reheating

To reheat, spread the nachos on a baking sheet and pop them in a 350°F oven for about 10 minutes, until everything is warmed through and a bit crispier again. Add extra fresh toppings or a dollop of sour cream on top just before serving to revive that fresh-from-the-oven taste.

FAQs

Can I make Sheet Pan Vegetable Nachos with Chicken without meat?

Absolutely! Simply skip the chicken and maybe add more beans or even some seasoned tofu to keep things hearty and satisfying for vegetarians.

What’s the best cheese to use for nachos?

A combination of cheddar and Monterey Jack is a classic that melts wonderfully, but feel free to try a Mexican-blend cheese or even pepper jack for a spicier kick.

How do I keep the chips from getting soggy?

The key is to add the fresh, juicy toppings only after broiling, and enjoy your Sheet Pan Vegetable Nachos with Chicken while they’re hot. Using sturdy, thicker chips also helps keep everything crispy.

Can I prepare any parts ahead of time?

Yes! Prep your chicken, beans, cheese, and all the veggie toppings in advance and store separately in the fridge. When party time arrives, just assemble, broil, and finish with those fresh toppings.

How spicy are these nachos?

It’s totally up to you. Add as many or as few jalapenos as you like, or serve some on the side so spice lovers can pile them on while everyone else enjoys a milder version.

Final Thoughts

Whether you’re feeding a hungry crowd or just jazzing up weeknight dinner, Sheet Pan Vegetable Nachos with Chicken are pure joy in every bite. There’s something so fun about sharing a big, colorful pan of melty, crispy nachos with your favorite people. Give them a try, and I promise, they’ll earn a spot in your regular dinner rotation!

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