Description
These crispy sheet pan nachos are perfect for a quick weeknight dinner or easy appetizer. Made on one pan with tortilla chips, shredded chicken, chili beans, and melty cheese, they’re protein-packed, customizable, and ready in under 30 minutes.
Ingredients
- 8 ounces thick-cut gluten-free tortilla chips
- 3/4 to 1 cup canned chili beans or thick vegetarian bean chili (see notes for substitute)
- 6 ounces (about 1 1/2 cups) shredded or diced cooked chicken
- 1 bell pepper, chopped (see note for substitute)
- 1 1/2 to 2 cups shredded cheese (pepper jack, cheddar blend, or a dairy-free blend)
- Optional - 1 to 2 tablespoons gluten-free BBQ sauce, to drizzle
- Fresh toppings: 1/2 an avocado, peeled and chopped, 1/4 cup fresh cilantro, chopped
- Optional extra toppings: sliced jalapenos or pickled jalapeños and crumbled feta
- Optional - Lime wedge for serving.
Instructions
- Preheat the oven to 400°F and lightly grease a sheet pan.
- In a mixing bowl, combine the shredded chicken and chili beans (or substitute). Taste and adjust seasoning if needed. Set aside.
- Spread tortilla chips in an even layer on the sheet pan. Spoon the chicken and chili mixture evenly over the chips, avoiding excess liquid.
- Add a layer of cheese, scatter the bell peppers on top, then finish with another light layer of cheese.
- Bake for 8 to 10 minutes, until the cheese is melted and bubbly and the chips are lightly toasted.
- Sprinkle avocado and optional feta over the hot nachos after baking. Drizzle with optional BBQ sauce.
- Finish with a squeeze of lime, cilantro, and other favorite toppings. Serve immediately while hot and crunchy.
- If you have leftovers, store toppings and chips separately, if possible.
Notes
Chili/Chili Bean Substitute: Use ⅔ cup drained canned black beans or pinto beans plus ¼ cup salsa or enchilada sauce. Season with a pinch of salt and cumin, then mix with the chicken.
No-bean Shortcut: Mix 1 to 1 ½ cups shredded rotisserie chicken with 2 to 3 tablespoons BBQ sauce, enchilada sauce, or taco sauce. Avoid watery sauces unless mixed with a protein source.
Veggie Swap – If you don’t have a bell pepper, use about ⅔ cup chopped vegetables of choice (tomato, zucchini, corn, onion, etc.). Just avoid root vegetables that require longer cooking time.
Dairy-Free Tip: Best melting plant-based cheeses typically use coconut oil for richness and starches (like tapioca or potato) for stretch
Storage: Fully assembled nachos can be refrigerated in an airtight container for up to 1 day, but the chips will soften. Reheat on a sheet pan in a 375°F oven for 5–7 minutes to bring back some crunch. Avoid microwaving — it makes the chips chewy. For best results, store extra chili or toppings separately and assemble fresh.
- Prep Time: 10–15 minutes
- Cook Time: 8–10 minutes
- Category: appetizer/main
- Method: Oven/Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 466
- Sugar: 1.6 g
- Sodium: 455.8 mg
- Fat: 25.8 g
- Saturated Fat: 8.5 g
- Carbohydrates: 35.5 g
- Fiber: 3.9 g
- Protein: 22.7 g
- Cholesterol: 60.9 mg
