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Make the fresh Pico De Gallo:
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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.
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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.
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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.
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Cut the pineapple into chunks, place in a glass bowl and set aside.
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Preheat oven to 400.
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Lightly grease the sheet pan.
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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.
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Sprinkle the black beans and sweet corn all over the chips.
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Add handfuls of shredded cheese to cover all the chips.
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Bake for 20 minutes until the cheese is melted and bubbly.
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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!