Sheet Pan Nachos
Ingredients
- 1 tbsp oil Canola, Avacado, etc.
- 3/4 lb Chicken Breast Minced
- 1/2 lb Chorizo
- 1 Medium Onion Small dice
- 1 Large Jalapeño Seeds & ribs removed. Small dice
- 3 Cloves Garlic Minced
- 1 Medium Tomato Diced
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 1/2 tsp Oregano dried
- 8 stalks Cilantro *fresh*, stems removed, leaves diced
- 1 can Refried black beans
- 1 wedge Lime about 1/4 of a lime
- 2 cups Shredded Cheddar/Colby cheese
- 2 tsp Taco Seasoning About half a packet
- 1 Bag Tortilla Chips
Instructions
- Preheat oven to 400
- Line a sheet pan with aluminum foil and lightly coat with cooking spray.
- Mince up the chicken with a large knife or cleaver
- Dice up onion, garlic, jalapeno, and cilantro.
- Remove Chorizo from casings and pinch it into small chunkcs on top of the chicken
- In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
- Line the sheet pan with nachos.
- Mix the drained meat/onion mix with most (1/2 – 2/3 of the can) of the refried beans.
- Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfulls works better.
- Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
- Sprinkle on the tomatoes, cilantro, salt, pepper, and oregao. Squeeze lime wedge over the top.
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