Loaded Baked Chicken Nachos
these loaded sheet pan chicken nachos have it all, from the flavorful salsa chicken, to the crunchy peppers & corn, to the hearty black beans.
Servings 4
Ingredients
- for the nachos
- 1 tablespoon olive oil
- 1 medium yellow or red bell pepper, diced
- 1 can corn, drained
- 1 teaspoon minced garlic (about 2 cloves)
- 2 cups leftover salsa chicken (or plain leftover chicken, shredded and mixed with salsa to taste)
- 1 can black beans, rinsed and well drained
- 9 oz restaurant style tortilla chips
- 10 oz of black bean dip or refried black beans
- 1.5 cups 6 oz shredded sharp cheddar
- for the optional toppings, post-baking
- Diced tomatoes or halved grape tomatoes
- Sliced black olives
- Jarred or canned sliced jalapeños
- Diced avocado
- Sour cream
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with foil, and spray with cooking spray.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add bell pepper and corn and saute for five minutes, stirring occasionally. Add garlic and saute for another 2 minutes. Stir in chicken and black beans, and heat through.
- Spread half of the chips out in a single layer on your prepared sheet pan. Dollop a little black bean dip (or refried beans) onto each chip, then sprinkle them with ½ cup of cheese.
- Spoon half of the sauteed chicken/corn/beans/pepper mixture evenly across the chips, then repeat with a second layer of chips, dip, cheese, and chicken. Finish by sprinkling your last ½ cup of shredded cheese across the top.
- Bake loaded chicken nachos at 350 degrees for 15 minutes, until cheese is nicely melted and everything is heated through, then broil for one minute to brown.
- Optional (yet recommended): Top loaded chicken nachos with diced tomatoes, sliced jalapenos, diced avocado, and/or sliced olives, and serve with sour cream.