Sheet Pan Vegetable Nachos with Chicken Recipe
Sheet Pan Vegetable Nachos with Chicken is a delicious and satisfying meal that’s perfect for a quick weeknight dinner or a casual gathering with friends. Loaded with flavorful ingredients and easy to customize, these nachos are sure to be a hit!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Tortilla Chips:
- 1 large bag tortilla chips
Chicken:
- 12 ounces cooked, shredded chicken
Black Beans:
- 1 can black beans, drained and rinsed
Cheese:
- 12 ounces shredded cheese
Sour Cream:
- 2 ounces sour cream, thinned
Tomato:
- 1 large tomato, diced
Radish:
- 4 radishes, diced
Avocado:
- 1 large avocado, diced
Black Olives:
- 4 ounces black olives, chopped
Cilantro:
- Chopped cilantro, to taste
Jalapenos:
- 2 jalapenos, sliced
Instructions
- Preheat and Layer: Place the tortilla chips on a large baking sheet. Top with the shredded chicken, black beans, and shredded cheese.
- Broil: Place the baking sheet under a broiler for about 3-4 minutes, until the cheese is melted and the chips are crispy. Remove from the oven.
- Top and Serve: Drizzle the thinned sour cream over the nachos and then add the diced tomato, radish, avocado, black olives, chopped cilantro, and sliced jalapenos evenly over the top. Serve immediately and enjoy!
Notes
- You can customize these nachos with your favorite toppings like salsa, guacamole, or pickled jalapenos.
- For a vegetarian version, simply omit the chicken or substitute with plant-based protein.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 calories
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg
Keywords: Sheet Pan Nachos, Chicken Nachos, Vegetable Nachos, Easy Nacho Recipe
