Sheet Pan Chicken Nachos
Servings: 4 to 6
Ingredients
- 1/2 pound chicken tenderloins
- 1 Tablespoon olive oil
- 2 teaspoons Homemade Taco Seasoning
- 1/2 to 1/3 cup canned black beans, drained and rinsed
- tortilla chips
- 4 ounces Cabot Vermont Extra Sharp Cheddar Cheese, grated
- 4 ounces Cabot Vermont Sharp Cheddar Cheese, grated
- 4 ounces Cabot Pepper Jack Cheese, grated
To Serve:
- 1 tomato, diced
- 1 jalapeno, cut in half and sliced thinly
- 1 green onion, sliced thin
- Guacamole with Fried Tortilla Chips and a Wonderful Surprise!, (or it can be store-bought)
- Cabot Sour Cream
- How to Make Salsa, (or it can be store-bought)
Instructions
- Heat oven to 425 degrees F. Remove chicken from packaging and drizzle olive oil on top. Add taco seasoning on both sides of chicken. Place on a baking sheet and bake for 15 minutes (flipping chicken over halfway). Remove baking sheet and allow chicken to rest for 5 minutes. Cut chicken into bite sized pieces.
- While the chicken is cooking, grate the cheese and prep the tomatoes, jalapeño, green onion, guacamole and salsa.
- Lower the oven to 375 degrees F. Add tortilla chips to the same baking sheet and sprinkle grated cheese on top. Sprinkle chicken and black beans over the tortilla chips and add the remaining cheese. Bake for 7 to 8 minutes at 375 degrees F.
- Remove the baking sheet from oven and top with diced tomatoes, sliced jalapeños and green onions. Serve with guacamole, sour cream and salsa.
Notes
Notes: If preparing ahead of time, you can cook the chicken in the oven a few days in advance and cut it up. Store in a sealed container and when you’re ready to make the nachos, remove from the fridge and follow the rest of the recipe!
When you make this recipe...
Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!