Sheet Pan Chicken Nachos with Avocado Cream
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Loaded Sheet Pan Nachos with Avocado Cream

These Loaded Sheet Pan Nachos have it all. Crispy chips, ooey-gooey cheese, spicy chicken, creamy avocado, and lots of crunchy veggies--a perfect combo!
Course Appetizer
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Flavour & Savour

Ingredients

  • 1 bag of your favourite tortilla chips
  • 1 1/2 - 2 cups shredded Monterey Jack cheese
  • 1/1/2 - 2 cups shredded Cheddar Cheese
  • 1 pound ground chicken
  • 2 - 3 tbsp taco seasoning mix
  • 1/2 cup water mixed with 1 teaspoon cornstarch
  • 1/2 of a 14 oz. can of black beans, rinsed and drained
  • 1/2 red bell pepper, diced
  • 1/2 orange pepper, diced
  • 1 medium jalapeño pepper, thinly sliced
  • 1 cup cherry tomatoes, sliced
  • 1 cup shredded romaine lettuce
  • 3 green onions, sliced
  • 1/4 - 1/2 cup sliced olives (optional)

Avocado Cream ingredients

  • 1 leaves large handful cilantro
  • 1/2 avocado
  • 1 clove garlic
  • juice of 1/2 lime
  • 1/4 cup extra-virgin olive oil

Instructions

  • Prepare Avocado Cream first. Blend all ingredients in a blender or food processor until smooth. Set aside.
  • Heat oven to 400°F.
  • Brown ground chicken in skillet. Add taco seasoning mix and stir in cornstarch mixture until slightly thickened. Set aside.
  • Layer tortilla chips on baking sheet to cover completely.
  • Sprinkle with cheese, then cooked taco chicken, then black beans.
  • Add another layer of tortilla chips, peppers, jalapeños and cheese.
  • Bake at 400°F for 7 - 10 minutes or until cheese has melted.
  • Remove from oven. Top with sliced tomatoes, shredded lettuce, green onions and olives, if desired.
  • Drizzle with avocado cream and serve.