When you’re in the mood for nachos, you can whip them up in just 20 minutes – and even sneak in a bunch of veggies! Weeknight Rotisserie Chicken & Loaded Veggie Nachos feature a rich, hearty base of chips, chicken, cheese and pinto beans with the delicious contrast of sweet corn and spicy jalapenos. Radishes, avocado, salsa and sour cream and cilantro make for a refreshing topping. Enjoy as an easy lunch or dinner – or while hosting game day and other festivities.
Instructions
- Preheat oven to 400F. Line a large sheet pan with foil or parchment paper.
- Spread tortilla chips evenly across the sheet pan and sprinkle about half of the cheese over the chips.
- Distribute the shredded chicken, pinto beans, corn, and jalapeno slices evenly. Top with the remaining cheese.
- Bake until the cheese is fully melted and the chicken is heated, approximately 7-8 minutes.
- Once removed, scatter the fresh toppings evenly – salsa, sour cream, avocados, radish slices, and cilantro. Serve hot.
