Sheet Tray Nachos
Elevate your snack game with these delicious Sheet Tray Nachos, perfect for a crowd or a satisfying solo meal. These nachos are loaded with layers of seasoned chicken, black beans, and a rich cheese sauce, topped with fresh avocado and your favorite garnishes. They’re quick to assemble and sure to be a hit at any gathering. Chefleen Says: Add in 1/2 teaspoon oregano and thyme to the seasoning blend for more flavor depth.
What You Need —
1 bag tortilla chips
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded cheddar
1 avocado
1 lime
4 chicken thighs (will be more than needed for one batch), or shrimp, or no meat
Cumin, chili power, garlic powder, cayenne pepper, salt
Olive oil
1 onion
1 can black beans
Salt/pepper
Additional toppings — jalapeño, sour cream, cilantro
What You Do —
Marinate each chicken with 1 teaspoon cumin, chili powder, and garlic powder; cayenne to taste; a squeeze of lime; and about 1 tablespoon of olive oil. Let sit for at least 30 minutes, or overnight.
Lay chicken on lined baking sheet and cook for 20 – 25 minutes until 165°F. Chop chicken.
Sauté chopped onion in skillet until aromatic. Add in 1/2 teaspoon cumin, chili powder, garlic powder, and coriander to toast the spices.
Add in a full can of beans (liquid and all) as well as additional 1/2 can of water.
Let beans simmer so most of liquid evaporates.
Smash beans with potato masher or fork and set aside.
To create cheese sauce, melt butter in a sauce pan and whisk in flour. Whisk in milk and allow to come to a boil. Mixture should be slightly thicker.
Lower or remove from heat and stir in cheese. Season to taste with salt, pepper, cayenne, garlic powder.
Layer beans, cheese, chips, and chicken several times on a lined sheet tray. Top with any remaining shredded cheese.
Bake 5 minutes, until the cheese is melted.
Serve with desired garnishes.