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The Ultimate Sheet Pan Nachos with Chicken Recipe

Get ready to create The Ultimate Sheet Pan Nachos with Chicken! This effortless, adaptable, and party-perfect snack is ideal for game days, movie nights, or any occasion that calls for feeding a crowd without the fuss. With a handful of basic ingredients and minimal preparation, you’ll have a mouthwatering, shareable dish that everyone will adore in under 25 minutes!

Why You’ll Love ‘Em
Key Ingredients
Toppings and Variations
How to Make Sheet Pan Nachos with Chicken
How to Prevent Nachos from Getting Soggy
Expert Tips
FAQs
More Mexican-Inspired Recipes You’ll Love
The Ultimate Sheet Pan Nachos with Chicken Recipe

Few dishes elicit cheers quite like nachos. What’s not to love about a food that’s infinitely customizable and virtually foolproof? Every mouthful is a delightful blend of crunchy tortilla chips, molten cheese, and flavorful toppings. Top it off with a generous scoop of creamy guacamole and zesty salsa, and you’re in for a real treat!

Why You’ll Love ‘Em

Simple to prepare and assemble in mere minutes.
Excellent for feeding large groups.
Highly customizable, allowing you to tailor the toppings to individual preferences.
Exceptionally delicious – a symphony of crunchy, cheesy, and flavorful sensations!
Cleanup is a breeze.

Key Ingredients for Chicken Nachos

Tortilla chips: Corn tortilla chips are the quintessential choice for nachos. Opt for lightly salted, sturdy chips. Thicker chips provide better support for heavy toppings compared to thin, flimsy ones, which are prone to breaking and becoming soggy.
Cheese: I prefer a combination of freshly grated sharp cheddar and Monterrey Jack cheeses, but feel free to use your preferred cheese varieties. Freshly grated cheese melts more evenly and boasts superior flavor and texture compared to pre-shredded cheese. However, if time is a constraint or a grater is unavailable, pre-shredded cheese is a viable option.
Protein: My go-to shortcut is shredded rotisserie chicken (a versatile ingredient in everything from enchiladas and salads to buffalo dip and taquitos). Pulled pork, cubed steak, or ground beef are also delectable alternatives. For a vegetarian option, omit the meat and load up on extra vegetables and toppings, or consider using taco-seasoned crumbled tofu.

Toppings and Variations for Your Sheet Pan Nachos

The possibilities are endless when it comes to nacho toppings! Here are some classic and popular nacho topping choices:

Black beans
Corn kernels
Diced tomatoes
Diced onions
Sliced jalapeños
Sliced black olives
Salsa or pico de gallo
Sour cream
Guacamole or sliced avocado
Fresh Cilantro

Ready to get creative with your nachos? Here are some exciting twists to try:

Barbecue chicken nachos: Replace salsa with barbecue sauce and incorporate diced red onion and shredded chicken.
Breakfast nachos: Substitute chicken with scrambled eggs and garnish with crumbled bacon and diced avocado.
Greek nachos: Use feta cheese and top with finely chopped cucumber and tomato, along with sliced Kalamata olives.
Totchos: Substitute tortilla chips with tater tots for a fun twist.

Can’t agree on a single topping for the entire group? Divide your sheet pan nachos into sections (two, three, four, or more!) and top each section separately. This is a great way to cater to different tastes and preferences.

Here are a few ideas, as depicted in the image:

Section 1: Sharp cheddar cheese, pulled pork (try my carnitas recipe!), shredded lettuce, pico de gallo, crumbled Cotija cheese
Section 2: White cheddar cheese, pulled chicken, roasted corn, guacamole, and scallions
Section 3: Queso, ground beef with taco seasoning, pico de gallo, and pickled jalapeños
Section 4: Monterey Jack cheese, black beans, red onions, scallions, and crema

How to Make Sheet Pan Nachos with Chicken: Step-by-Step

Preheat the oven and prepare your baking sheet. Preheat the oven to 350°F (175°C) with a rack positioned in the center. Line a baking sheet with parchment paper or aluminum foil (optional, but it simplifies cleanup).
Create the first layer with half of the chips, cheese, and chicken. Spread half of the tortilla chips in a uniform layer on the baking sheet and sprinkle with half of the shredded cheddar cheese, half of the Monterrey Jack cheese, and half of the shredded chicken. Place the baking sheet in the preheated oven and bake until the cheese is fully melted, approximately 3 to 5 minutes.

Create the second layer with the remaining chips, cheese, and chicken. Remove the baking sheet from the oven. Add the remaining tortilla chips, cheese, and shredded chicken. Return the baking sheet to the oven and continue baking until the cheese is completely melted, for an additional 3 to 5 minutes.
Add the toppings. Take the sheet pan nachos out of the oven and immediately add the corn, guacamole, salsa, black olives, jalapeños, and cilantro. Serve right away for maximum enjoyment.

How to Prevent Sheet Pan Nachos from Getting Soggy

The secret to non-soggy nachos lies in layering! To keep the chips crisp, it’s essential to spread a layer of grated cheese over the tortilla chips before baking. This creates a protective barrier between the chips and the moisture-rich toppings. In addition to layering, adhere to these tips for flawlessly crispy nachos:

Avoid overloading the nachos with too many toppings, as this can make the chips soggy. Less is more when it comes to maintaining crispiness.
Incorporate fresh toppings like diced tomatoes, sliced jalapenos, and chopped cilantro after baking the nachos. Adding these fresh elements at the end keeps them vibrant and prevents them from releasing excess moisture.
Serve the nachos promptly to prevent the tortilla chips from absorbing moisture from the toppings and becoming soggy. The sooner you serve them, the crispier they’ll be!

Expert Tips for the Best Sheet Pan Nachos

Choose sturdy tortilla chips that can withstand the weight of the toppings. Avoid thin, flimsy chips, as they’ll break apart and create a mess.
Don’t overcrowd the baking sheet. Ensure that the tortilla chips are arranged in a single, even layer to promote uniform cooking. Overlapping chips will lead to uneven melting and potential sogginess.
Distribute the toppings evenly over the chips to ensure that every bite is bursting with flavor. No one wants a plain chip!
Use just enough cheese to lightly coat the chips before baking. An excessive amount of cheese can make the nachos greasy and heavy.
Consider this recipe as a starting point! Experiment with different toppings, spices, and flavor combinations to discover your own signature nachos. The only limit is your imagination!

FAQs About Making Nachos

What goes on nachos first?

Begin with a foundation of tortilla chips, followed by a generous sprinkling of cheese and your preferred protein. Bake at 350°F (175°C) for 3-5 minutes, or until the cheese is beautifully melted. Remove from the oven, repeat the layering process, and bake again. Add all of your fresh toppings (corn, tomatoes, jalapenos, avocado, etc.) right before serving.

What cheese is best for nachos?

The ideal cheese for nachos is one that melts readily and evenly. Popular choices include cheddar, Monterrey Jack, pepper jack, and queso blanco.

Why do my nachos get soggy in the oven?

Don’t skip the initial cheese-melting step. This helps create a barrier that prevents the bottom layer of tortilla chips from becoming soggy. Also, avoid adding fresh toppings or sauces (like salsa and sour cream) until just before serving to minimize moisture absorption.

More Mexican-Inspired Recipes You’ll Love

Sheet Pan Chicken Fajitas
Healthy Taco Zucchini Boats
Easy Taco Salad Cups
Elote Corn Salad
30-Minute Homemade Flour Tortillas
Rotisserie Chicken Enchiladas

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