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Sheet Pan Super Nachos
Over the top nachos! Perfect Game Day food. The sweetness of the pineapple adds so much to all the flavors.
Course: Main Course
Cuisine: Mexican
Keyword: Super Nachos
Author: Kami | NoBiggie.net
  • Tortilla Chips 30+ to fill a sheet pan
  • 2 cups shredded cheese cheddar + Monterey Jack...fiesta blend
  • 1 1/2 cup cooked shredded rotisserie chicken breast meat only
  • 1 can refried black beans 15oz.
  • 1 can black beans drained and rinsed
  • 1 cup frozen sweet corn rinsed to thaw
  • 1 cup fresh pineapple chunks
  • avocado
  • 1/2 cup green salsa
  • sour cream
  • 2 tablespoons milk
  • 1-2 limes
  • 1 package grape tomatoes
  • 1/2 large red onion diced finely
  • 1/2 jalapeno
  • 1/2 bunch cilantro
  • 3 cloves garlic minced
  • salt
  1. Make the fresh Pico De Gallo:
  2. In a glass bowl toss together the quartered cherry tomatoes, finely diced red onion, chopped cilantro, the juice of half of one lime and a few big pinches of salt to taste. Set aside.
  3. To thin the sour cream for the sour cream drizzle: Mix milk with sour cream until thinned and transfer to a small squeeze bottle. Set aside.
  4. To make the guacamole drizzle: in a glass bowl add fresh avocado chunks, green salsa, fresh lime juice and a few big pinches of salt. Mix and mash with a wire whisk. Transfer to a metal strainer and push the guacamole sauce through the stainer to make smooth. Transfer sauce to a squeeze bottle. Cut the tip of the squeeze bottle off to make the opening a little wider for the sauce to pass through.Set aside.
  5. Cut the pineapple into chunks, place in a glass bowl and set aside.
  6. Preheat oven to 400.
  7. Lightly grease the sheet pan.
  8. Fill the sheet pan with 30+ tortilla chips. Spread a spoonful of refried beans and add a small amount of shredded rotisserie chicken onto each chip.
  9. Sprinkle the black beans and sweet corn all over the chips.
  10. Add handfuls of shredded cheese to cover all the chips.
  11. Bake for 20 minutes until the cheese is melted and bubbly.
  12. Remove from the oven and top with the fresh pico de gallo, jalapeƱo slices and pineapple chunks. Finish with a drizzle of the guacamole and sour cream sauces. Enjoy!