Sheet Pan Vegetable Nachos with Chicken
This recipe for Sheet Pan Vegetable Nachos with Chicken is simple to make and hits the spot every time! These chicken nachos are loaded with California Grown goodness in every bite thanks to seven different types of vegetables.
Equipment
- Sheet pan
Ingredients
- 1 large bag tortilla chips
- 12 ounces cooked, shredded chicken Optional
- 1 can black beans, drained and rinsed
- 12 ounces shredded cheese
- 2 ounces sour cream, thinned or crema
- 1 large tomato, diced
- 4 radishes, diced
- 1 large avocado, diced *when they are in season: usually March-September at grocers, and virtually year round at farmers markets in the Golden State
- 4 ounces black olives, chopped
- cilantro, chopped
- 2 jalapenos, sliced
Instructions
- Place the tortilla chips on a large baking sheet. Top with the shredded chicken, beans and cheese. Place under a broiler for about 3-4 minutes until cheese is melted and chips are crispy. Remove from the oven.
- Drizzle on the the sour cream and top with the rest of the fresh ingredients, spreading out evenly over the chips. Serve immediately.
Video
Nutrition
Calories: 487kcalCarbohydrates: 40gProtein: 25gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 65mgSodium: 874mgPotassium: 610mgFiber: 8gSugar: 2gVitamin A: 606IUVitamin C: 11mgCalcium: 297mgIron: 2mg
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