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a baking tray with chicken sheet pan nachos topped with sour cream and coriander, a small bowl with coriander

Sheet Pan Nachos

AuthorRita
These baked sheet pan nachos are the perfect Sunday game appetizer! This recipe is super easy to make and loaded with tortilla chips, shredded chicken, and vegetables!
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Prep Time10 minutes
Cook Time5 minutes
Servings6 servings

Ingredients  

  • 14 oz tortilla chips 400 g
  • 3 cups cooked shredded chicken 260 g
  • 1 cup cooked black beans drained and rinsed (140 g)
  • 1 cup cheddar cheese 220 g
  • 1 cup mozzarella cheese 220 g
  • 1 tomato chopped
  • 1 onion chopped
  • 2 jalapeno peppers sliced
  • 1 handful coriander chopped
  • 1/4 cup sour cream 60 ml

Instructions 

  1. Preheat the oven to 390 degrees F ( 200 C ) and line a baking tray with parchment paper.
  2. Add the tortilla chips in a single layer into the prepared baking tray.
  3. Top with shredded chicken, followed by black beans and cheese.
  4. Bake for five minutes or until the cheese has melted.
  5. Remove the baking tray from the oven and add the tomato, onion, jalapeno, coriander, and sour cream on top and serve immediately.

Notes

Don't overbake the nachos: You want your nachos to be super cheesy, and the cheese will dry out if you overbake. It will take just 5 to 8 minutes.
Ensure you buy the correct type of cheese: You need to add cheese that melts very quickly. For example, use cheddar cheese and mozzarella cheese.
Layer evenly: It’s not fun when all the topping ingredients are gone from the top, and you’re left with a pile of naked tortilla chips, so ensure you layer the nachos evenly.