Sheet Pan Chicken Nachos

Time to get your game on- and what game would not be complete without nachos? Try this simple game day treat- a hit that will score with all of your fans!

INGREDIENTS

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 oz each) Rosarita® Traditional Refried Beans
1 bag (6 oz each) corn tortilla chips
1 cup shredded cooked rotisserie chicken
1 cup shredded Cheddar and Monterey Jack cheese blend (1 cup = 4 oz)
1/4 cup sliced green onions
1 can (2.25 oz each) sliced ripe olives, drained
Sour cream and guacamole, optional

DIRECTIONS

STEP ONE
Preheat oven to 400°F. Reserve 1/2 cup drained tomatoes; set aside. Stir together remaining tomatoes and reserved liquid with beans in medium bowl.

STEP TWO
Arrange chips on large baking sheet. Top with bean-tomato mixture and chicken; sprinkle with cheese.

STEP THREE
Bake 5 minutes or until cheese melts. Top with reserved tomatoes, green onions and olives. Garnish with sour cream and guacamole, if desired. Serve immediately.

TIPS
Make nachos without the chicken for a meatless version, or replace the chicken with seasoned ground beef.

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