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

Healthy Game Day Recipe Idea - Sheet-Pan Chicken Nachos

Here is a reader favorite football food recipe idea: 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.
Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 812kcal


For The Roasted Chicken:

  • 1 pound boneless and skinless chicken thighs
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder optional
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For The Nachos

  • 13 ounces 8 cups of your favorite tortilla chips,
  • 12 ounces 2 ½ cups shredded Monterey Jack cheese
  • 1 cup cooked black beans I used drained and rinsed canned black beans

For the Toppings:

  • 1 cup tomatoes sliced thinly, I used colorful cherry tomatoes
  • ½ cup fresh bell peppers sliced thinly
  • ½ cup pickled Jalapeños roughly chopped
  • ¾ cup corn I used drained and rinsed canned corn
  • 1 ripe avocado cut into small cubes
  • Handful of fresh cilantro leaves as garnish
  • 4 radishes sliced thinly (optional)
  • ¾ cup fresh Mexican cheese such as queso fresco optional,
  • crumbled1 fresh lime cut into wedges


For the chicken:

  • Pre-heat the oven to 350 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • 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.

For the chips:

  • 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.
  • Meanwhile, shred the chicken.
  • 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.

For the topping:

  • 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 jalapeños as I love the sour and spicy flavors. If you are not a fan of spicy jalapenos, you can use tamed pickled jalapeños. Nowadays most supermarkets sell them on the same aisle.
With that being said, fresh, seeded and minced jalapeños 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.


Calories: 812kcal | Carbohydrates: 57g | Protein: 40g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 133mg | Sodium: 1134mg | Potassium: 802mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1465IU | Vitamin C: 25mg | Calcium: 640mg | Iron: 4mg