Sheet Pan Nachos

Recipe

Appetizer
Sheet Pan Nachos

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User Rating

4.75 out of 5 stars
Rate it:
8 ratings

Recipe Data

6
Servings
5min
Prep
10min
Total

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    Description

    Top these tortilla chips with tropical pico de gallo, Mexican cheese, and barbecue pulled chicken for a show stopping appetizer.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(9-oz.) bag blue corn tortilla chips
    1 ½ c.That's Smart! shredded Mexican cheese
    1 lbs.Hy-Vee Hickory House pulled barbecue chicken
    1 c.canned pineapple salsa
    ¼small red onion, sliced
    1jalapeno pepper, sliced
    c.fresh cilantro, chopped

    Things To Grab

    • Large sheet pan
    • Aluminum foil

    Directions

    1. Preheat oven to 350 degrees. Line a large sheet pan with foil; set aside. Place half of the chips on the sheet pan and sprinkle with half of the cheese and chicken. Sprinkle with remaining chips and top with remaining cheese and chicken. Bake 5 to 6 minutes until cheese has melted.

    2. Top nachos with pineapple salsa, red onion, jalapeno, and cilantro. Serve immediately.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen

    Nutrition facts

    Servings

    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 80mg
    • Sodium: 690mg
    • Total Carbohydrates: 37g
    • Protein: 28g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 20%
    0%
    Vitamin D 0%
    0%
    Potassium 0%

    Recipe Source:

    Hy-Vee Test Kitchen