The Ultimate Sheet Pan Nachos with Chicken Recipe

Pre-heat the oven for The Ultimate Sheet Pan Nachos with Chicken! This customisable, hassle-free snack is excellent for gameday, movie evenings, and other occasions when you want to feed a crowd.  


– 1 (10-oz.) bag tortilla chip – 2 cups freshly grated sharp cheddar cheese – 2 cups freshly grated Monterrey Jack cheese – 3 cups cooked protein of choice, such as shredded chicken, pulled pork or cubed steak  – 1/2 cup cooked corn kernel – Guacamole, for topping – Salsa, for topping – Sliced black olives, for topping – Sliced jalapeños, for topping  – Cilantro leaves, for topping

Preheat the oven to 350°F with a centre rack. Line a baking sheet with foil or parchment paper (optional but easier cleanup).  

Step 1


Spread half the chips evenly on the baking sheet and top with half the shredded cheddar, Monterrey Jack, and protein. Put the baking sheet in the oven for 3–5 minutes to melt the cheese.  

Step 2

Take the baking sheet out of the oven. Add the remaining chips, cheese, and protein and return to the oven for 3–5 minutes to melt the cheese.  

Step 3

Immediately top nachos with corn, guacamole, salsa, olives, jalapeños, and cilantro after removing from oven. Serve now.   

Step 4


– Calories: 317kcal,  – Carbohydrates: 3g,  – Protein: 27g,  – Fat: 22g,  – Saturated Fat: 12g,  – Polyunsaturated Fat: 1g,  – Monounsaturated Fat: 6g,  – Cholesterol: 93mg,  – Sodium: 416mg,  – Potassium: 179mg,  – Fiber: 0.2g,  – Sugar: 1g, Vitamin A: 526IU,  – Vitamin C: 0.2mg,  – Calcium: 417mg,  – Iron: 1mg

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