Can I use store-bought salsa?

Absolutely, I keep a jar of my favorite store-bought salsa on hand for quick nacho nights. The key is choosing one with good flavor - I prefer medium heat for balance. Though if you have time, homemade salsa really takes these game day nachos to the next level.

How can I make these sheet pan appetizers spicier?

Oh, I love this question. Try these tricks: mix some chipotle powder into the chicken, use pepper jack instead of Monterey Jack, add extra jalapeños (or leave the seeds in), or drizzle with hot sauce right before serving. My personal favorite? A sprinkle of tajín over the top.

Can I make these ahead for a party?

For the best texture, I recommend assembling right before baking. But you can prep all the toppings in advance - shred the chicken, dice the veggies, grate the cheese. Then just layer and bake when guests arrive. The smell of these baking is half the fun anyway.

What's the secret to avoiding soggy nachos?

Two things: 1) Drain your beans and corn REALLY well - I pat them dry with paper towels. 2) Add wet toppings like salsa and sour cream after baking. Also, don't overload the pan - better to make two batches than one soggy mess.

Can I use flour tortilla chips instead?

You can, but they tend to get chewier than crispy corn chips. If you do use flour chips, bake them for just 8-10 minutes and watch closely. Personally, I'm team corn chips all the way for that perfect crunch.

Easy 30-Minute Sheet Pan Chicken Nachos That Dazzle Everyone -

Name: Easy 30-Minute Sheet Pan Chicken Nachos That Dazzle Everyone
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 bag tortilla chips; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup black beans, drained and rinsed; 1/2 cup corn kernels; 1/4 cup diced red onion; 1/4 cup sliced jalapeños; 1/4 cup chopped cilantro; 1/2 cup salsa; 1/2 cup sour cream; 1 avocado, diced; 1 lime, cut into wedges

Easy 30-Minute Sheet Pan Chicken Nachos That Dazzle Everyone

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A quick and easy sheet pan meal perfect for game day or a casual dinner. These chicken nachos are loaded with flavor and ready in no time.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings
Category: Appetizer
Method: Baking
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

2 cups cooked chicken, shredded
1 bag tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1/4 cup diced red onion
1/4 cup sliced jalapeños
1/4 cup chopped cilantro
1/2 cup salsa
1/2 cup sour cream
1 avocado, diced
1 lime, cut into wedges

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Instructions

Preheat your oven to 375°F (190°C).
Spread tortilla chips evenly on a sheet pan.
Top the chips with shredded chicken, black beans, corn, and red onion.
Sprinkle both cheeses evenly over the top.
Bake for 10-12 minutes until the cheese is melted and bubbly.
Remove from the oven and top with jalapeños, cilantro, salsa, sour cream, and avocado.
Squeeze lime wedges over the top before serving.

Notes

Use rotisserie chicken for a quicker option.
Adjust jalapeños to your preferred spice level.
Serve immediately for the best texture.

Find it online: https://recipeszest.com/easy-sheet-pan-chicken-nachos-recipe/