What to serve for the BIG GAME?! Super Nachos!

With the big game coming up, you’re going to need to feed a crowd. Super Nachos to the rescue! No seriously…these are not your ordinary nachos…they’re game changing nachos. With the freshness of the pico de gallo, fresh chunks of pineapple and jalapeño they’ll make your mouth happy. Finish them off with a big drizzle of guac and sour cream and these sheet pan super nachos will disappear fast. We recommend these toppings, but you can add anything else your heart desires. Enjoy!

What you’ll need to make Sheet Pan Super Nachos:

tortilla chips
shredded cheese
rotisserie chicken
refried black beans
black beans
frozen sweet corn
fresh pineapple chunks
avocado
green salsa
sour cream
milk
Fresh Pico De Gallo

How to make Sheet Pan Super Nachos:

Make the fresh Pico De Gallo:
In a glass bowl toss together the quartered cherry tomatoes, finely diced red onion, chopped cilantro, the juice of half of one lime and few big pinches of salt to taste. Set aside.
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.
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 strainer 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.
Cut the pineapple into chunks, place in a glass bowl and set aside.
Preheat oven to 400.
Lightly grease the sheet pan.
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.
Sprinkle the black beans and sweet corn all over the chips.
Add handfuls of shredded cheese to cover all the chips.
Bake for 20 minutes until the cheese is melted and bubbly.
Remove from the oven and top with the fresh pico de gallo, jalapeño slices and pineapple chunks. Finish with a drizzle of the guacamole and sour cream sauces. Enjoy!

How to store Sheet Pan Super Nachos:

Store prepared toppings separately in the fridge for up to 3 days. When you’re ready to make delicious nachos again just grab your tortilla chips and all the toppings from the fridge!

Tools for making Super Nachos easier:

I love my ceramic mandolin for slicing onions super thin…just be so careful if using without the shield…it’s very sharp. Also these wilton squeeze bottles are perfect for the sour cream and guac drizzle.

What size sheet pan to use for Super Nachos:

For the sheet pan size, we used the half pan sized sheet pan. It’s 13×18 inches. You can always use a different size if you want more or less nachos!

Rotisserie chicken for Sheet Pan Super Nachos:

I love using shredded rotisserie chicken as a shortcut, and it’s so good in this recipe. Topping each chip with beans and chicken is a great way to make sure each chip gets some of the good stuff. It’s also a great source of protein!

When to serve Sheet Pan Super Nachos:

These nachos are perfect for game night, or any party. They also make a fun and easy dinner for your family! With the added veggies and meat, it makes a great meal.

Variations for Sheet Pan Super Nachos:

Swap the chicken for lean ground beef
Try making it with ground turkey browned in a skillet for an even leaner protein.
Make it vegetarian style with no added meat at all.
Drizzle nacho style cheese over the top in addition to grated Mexican style cheese

What to serve with Sheet Pan Super Nachos:

We made a fun video to show you how to make them!

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

Ingredients

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

Instructions

Make the fresh Pico De Gallo:
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.
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.
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.
Cut the pineapple into chunks, place in a glass bowl and set aside.
Preheat oven to 400.
Lightly grease the sheet pan.
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.
Sprinkle the black beans and sweet corn all over the chips.
Add handfuls of shredded cheese to cover all the chips.
Bake for 20 minutes until the cheese is melted and bubbly.
Remove from the oven and top with the fresh pico de gallo, jalapeño slices and pineapple chunks. Finish with a drizzle of the guacamole and sour cream sauces. Enjoy!