Sheet-Pan Chicken Nachos

Sheet-Pan Chicken Nachos Photographed from the top view from a closer view.

Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Sheet-Pan Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.


For The Roasted Chicken:

For The Nachos

For the Toppings:


  1. Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Pat dry chicken thighs using paper towels. Rub both sides of the thighs with olive oil. Sprinkle them with cumin, garlic powder, salt and pepper. Transfer onto the parchment-lined baking sheet and roast for 25-30 minutes or until thighs reach 165 degrees when a thermometer is inserted in the middle of a thigh. Cover with a sheet of aluminum foil and set aside to cool for 5 minutes. Do not turn the oven off.
  3. Line another baking sheet with parchment paper. Spread half of the chips onto the sheet. Sprinkle half of the Monterey Jack cheese and half of the beans over the chips. Place in the oven and bake until cheese melt, 8-10 minutes.
  4. Meanwhile, shred the chicken.
  5. Take the first layer of chips, cheese, and black beans out of the oven and top them off with the rest of the chips, black beans, half of the shredded chicken, half of the tomatoes, half of the bell peppers and half of the jalapeno peppers. Place it back in the oven for another 7-8 minutes.
  6. Top it off with the rest of the chicken, tomatoes, and peppers. Garnish it with cubed avocado, cilantro, and if using, sliced radishes and crumbled queso fresco. Serve immediately with wedges of lime on the side.


– I used pickled jalapenos as I love the sour and spicy flavors. If you are not a fan of spicy jalapenos, you can use tamed pickled jalapenos. Nowadays most supermarkets sell them on the same aisle.
With that being said, fresh, seeded and minced jalapenos would also work well in this recipe.
– If you are short on time or want to make this in less than 20 minutes, you can skip roasting your own chicken and use rotisserie, or even, leftover chicken.
– The recipe below serves 4 to 6 people. If you are entertaining a larger group, you can certainly multiply the recipe. However, I caution you on overcrowding the sheet pan. It is best if you make several sheet pans instead of piling them all up in one baking sheet.


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