Sheet Pan Nachos

This dish is SO much fun for the kids to help make. They can help you pick out the ingredients of their choice and it makes it seem like THEY made the dinner so then they have to eat it. Really you can use any topping you love. Its colorful and quick, a good way to disuse the veggies by covering them with cheese!

Sheet Pan Nachos

Supplies needed:

Large Cookie Sheet

Parchment Paper

Piping Bag or Large Storage Plastic Bag

Scissors 

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 6

Ingredients

  

• 1/2 – 3/4 Bag Tortilla Chips (can be any flavor)
• 1 1/2 – 2 Cups Grilled Chicken (chopped)
• 1 1/2 Cups Shredded Mexican Blend Cheese
• 1/2 15oz Can of Black Beans (rinsed and drained)
• 1 Roma Tomato (chopped)
• 2 Green Onions (diced) `
• 1 Avocado (sliced)
• 6 oz Greek Yogurt
• 1-2 sprigs Cilantro or herb of your choice
• Pickled Jalapeno (optional)
• Salt and Pepper

Instructions

 

• Heat oven to 400 degrees, line large sheet pan with parchment paper. Using a standard glass cup, insert the piping bag or large plastic storage bag and fold over side of cup creating a pocket to spoon in greek yogurt. Set aside.
• Evenly place tortilla chips and cover with ½ of the cheese.
• Layer in order, black beans, tomatoes, diced green onion, cooked chicken, rest of the cheese. 
• Bake in oven for 8-10 minutes or until cheese in melted to your liking.
• Top with the sliced avocado. Drizzle over Greek yogurt by cutting the tip off the piping or storage bag. Finish with the chopped fresh cilantro, black olives and dash of S &P

Notes

If you’re one of those people that think cilantro tastes like soap, you have other options! I’ve used fresh parsley, dill, or even oregano and it worked well. This is a super easy clean up and if you should have leftovers (you will probably not) simply fold the nachos up in the parchment paper used for baking and stick in the fridge!