Print

Easy Loaded Sheet Pan Nachos with Rotisserie Chicken

loaded sheet pan nachos with rotisserie chicken - featured image
Print Recipe

A quick and easy sheet pan nachos recipe featuring shredded rotisserie chicken, melty cheese, and fresh toppings, perfect for parties and casual get-togethers.

Ingredients

Scale
  • 1 large bag sturdy tortilla chips
  • 2 cups cooked rotisserie chicken, shredded (skin removed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional: 1/2 cup crumbled queso fresco
  • 1/2 cup pickled jalapeños, sliced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 ripe avocado, diced or sliced (optional)
  • Sour cream or Mexican crema for drizzling
  • Optional extras: black beans (rinsed and drained), sweet corn kernels, hot sauce or salsa on the side

Instructions

  1. Preheat oven to 400°F (200°C). Place oven rack in the center.
  2. In a medium bowl, combine shredded rotisserie chicken with smoked paprika, ground cumin, salt, and pepper. Toss to coat evenly.
  3. Spread a single, even layer of tortilla chips on a large rimmed baking sheet.
  4. Sprinkle the seasoned chicken evenly over the chips, covering most but leaving some chips exposed.
  5. Layer shredded cheddar and Monterey Jack cheese evenly over the chicken and chips.
  6. Bake for 10-12 minutes until cheese is melted and bubbly, watching carefully to avoid burning.
  7. While baking, prepare fresh toppings: dice tomatoes, chop red onion and cilantro, slice jalapeños, and cube avocado if using.
  8. Remove nachos from oven and top with tomatoes, onions, jalapeños, cilantro, and avocado slices.
  9. Dollop sour cream or drizzle Mexican crema over the top. Add hot sauce or serve salsa on the side if desired.
  10. Serve immediately while hot and fresh. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven at 350°F for about 10 minutes to re-crisp.

Notes

To avoid soggy nachos, layer chips first, then chicken, then cheese. Add fresh toppings like avocado and sour cream after baking. Use thick, sturdy tortilla chips for best results. Tent pan with foil for the first half of baking if worried about burning. Leftovers reheat best in the oven to maintain crispiness.

Nutrition

Keywords: sheet pan nachos, rotisserie chicken, party snacks, easy nachos, loaded nachos, quick recipe, game day food

Find it online: https://ariaappetite.com/easy-loaded-sheet-pan-nachos-with-rotisserie-chicken-recipe-for-perfect-party-snacks/