The perfect game day treat to feed a crowd of hungry football fans.
Football season is officially here. While I’m not a huge football fan, I’m all-in for game day food. Obviously. Game day, whether you’re a fan of the team or not, is an excuse to indulge in snacks galore.
Pretty much every time friends are over, these nachos are on the menu. Why you ask? They are SO easy, just like all party food should be.
The trick to making these nachos so simple is using rotisserie chicken. If you didn’t know, we’re best friends. I typically grab one or two a week at the store and pre-shred it for quick lunches during the week. I swear by it.
Have I mentioned how much I love these nachos? Simply sauté the peppers and onions and then start the layering process. You will be eating these cheesy nachos in no time at all.
Loaded Sheet Pan Chicken Nachos
- 2 cups shredded roasted chicken*
- 1 large bag tortilla chips
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 jalapeños minced
- 2 and 1/2 cups shredded Mexican cheese
- 2 to matos chopped
- 2 Tablespoons fresh cilantro
- 1 Tablespoons olive oil
- pinch of salt
- pinch of pepper
Preheat the oven to 400F degrees. Line a baking sheet with a silicone baking mat or foil. Line the baking sheet with tortilla chips. Set aside.
In a medium skillet over medium-high heat, toss the peppers, jalapeños and onions with salt, pepper and olive oil for 5 minutes. You want these soft, but not translucent.
Sprinkle the peppers/onions mixture over top of the tortilla chips. Layer on the shredded chicken and the cheese.
Place in the oven for 5-8 minutes or until the cheese is melted. Remove from the oven and add diced tomatoes and cilantro.
Nachos are taste best when eaten immediately.