Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos
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additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Tortilla chips
  • 2 cups shredded chicken
  • 1 3/4 cup Fresh & Spicy Salsa, divided
  • 1 cup drained black beans
  • 1 package (2 cups) shredded colby and Monterey Jack cheese, divided
  • 1 fresh jalapeno, sliced
  • Guacamole

Directions

  1. Heat toaster oven to 350°F. Line a toaster oven pan with aluminum foil and spray foil with nonstick cooking spray. 
  2. Arrange tortilla chips in an even layer in pan.
  3. In a small bowl, combine chicken, 3/4 cup salsa, black beans and 1 cup shredded cheese.
  4. Spoon chicken mixture over chips. Top with remaining cheese and jalapeno slices.
  5. Bake until cheese is melted and mixture is heated through, 18 to 20 minutes 
  6. Serve with remaining salsa and guacamole.

Serves: 2

Test Kitchen Tip: Browned ground beef can be substituted for the chicken.

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