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Sheet Pan Nachos

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2
Author: Sweta Patel

Ingredients

  • 1 bag corn tortilla chips
  • 1 cup beans of choice
  • 1 bell pepper diced
  • 1 onion diced
  • 2 tomatos diced
  • 2 cups shredded cheese sharp cheddar (white and yellow)
  • 2 Fresh Jalapenos or pickled
  • ¼ cup scallions

Ground Chicken

  • 1 lb ground chicken
  • 2 tbsp oil
  • 1 tbsp taco seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt to taste

Habanero Chipotle Crema

  • 1 cup sour cream
  • 3 tbsp trader joes habanero sauce or any habanero sauce of choice
  • 2 tbsp chopped adobe peppers * see notes

Instructions

Ground Chicken

  • In a skillet over med heat, add oil and ground chicken and break it up, sprinkle in all the seasonings and break apart the ground chicken until its fully cooked. Set aside.

Habanero Chipotle Crema

  • Mix everything in a bowl until you have a smooth consistency and place in the fridge until ready to use.

Sheet Pan Nachos

  • Line a baking sheet with parchment paper and layer on the tortilla chips. Next layer 1 cup of the cheese, beans, ground chicken, tomatoes, bell peppers, onions, remaining cheese and jalapeños,
  • Place in the oven at 400°F until cheese is melted and bubbly. Sprinkle on the scallions and drizzle on the habanero chipotle cream Enjoy!

Notes

  • You can find canned adobe peppers in the international section of the grocery store.
  • If you replace the ground chicken with tofu, use the same seasonings as I listed above for the ground chicken. 
  • I sprinkled the homemade tortilla chips with with a little salt, smoked paprika and taco seasoning.