Sheet Pan Chicken Nachos

May 5

Written By Audrey Plant

By Audrey Plant

Ingredients

Chicken

2 pounds boneless skinless chicken thighs or breasts

2 teaspoons kosher salt

1 ½ teaspoons black pepper

3 tablespoons extra-virgin olive oil

1 can (15-ounces) diced tomatoes

15-ounces water

1 can (4-ounces) mild diced green chilies

1 medium red onion, roughly chopped

½ tablespoon chili powder

1 teaspoon cumin

¼ teaspoon red pepper flakes, optional

Quick-Pickled Onions

½ medium red onion, sliced thin

1 cup white vinegar

Nachos

1 bag (16-ounces) tortilla chips of choice

1 can (15.5-ounces) black beans

3 cups shredded sharp cheddar cheese

2 medium fresh jalapeños, sliced

1 large avocado, diced

½ cup fresh green onions, diced

½ cup queso fresco, crumbled

2 tablespoons fresh cilantro, roughly chopped

Instructions

Quick-Pickled Onions

1. In a small bowl, place sliced red onions and white vinegar together. Set aside till the end when nachos are assembled. Onions should marinate in vinegar for at least 20 minutes or longer.

Chicken

2. Preheat large skillet on medium-high with olive oil. Season chicken on both sides with salt and pepper. Sear both sides of chicken until lightly golden brown, 2-3 minutes on each side. Remove chicken from skillet and set aside.

3. Using a blender, combine tomatoes, water, green chilies and red onion. Pulse blender until smooth.

4. Pour mixture into the same skillet that was used to sear the chicken. Add chili powder, cumin and red pepper flakes. Place par cooked chicken back into sauce and simmer on medium-low for 12-15 minutes or until chicken is cooked through.

5. Remove now cooked chicken and set aside to cool. Dice up chicken into ½ inch pieces.

6. Simmer remaining sauce on medium-high heat for an additional 10 minutes or until sauce has reduced by half.

7. Once sauce has reduced, remove it from heat. Toss diced chicken into sauce.

Nachos and Quick-Pickled Onions

8. Using a sheet pan lined with parchment paper. Layer chips, chicken, black beans and cheese. Place under broiler for 5-7 minutes or until cheese is melted and golden brown.

9. Remove sheet pan from oven and top with quick-pickled onions, jalapeños, green onions, avocado, queso fresco and cilantro. Add additional toppings to your liking, serve warm.

Notes:

1. Replace chicken for any protein you like.

2. Substitute meat with zucchini or mushrooms.

3. A thick tortilla chip works best for these hearty nachos.

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