Quick, Easy, & Delicious Sheet Pan Nachos
Posted May 6th, 2026
Sheet Pan Chicken Nachos
These sheet pan nachos are one of Eli’s favorite foods, so I love making them to surprise him for an easy dinner at home. Crispy tortilla chips layered with juicy chicken, melty cheese, creamy white queso, black beans, and all the fresh toppings. They feel fun and cozy but take barely any effort to throw together.
Ingredients
1 bag blue tortilla chips
1 bag white tortilla chips
1 chicken breast
1 ½ to 2 cups Mexican blend shredded cheese
About 1 cup white queso, plus more for topping
Half a can black beans, drained and rinsed
1 cup pico de gallo
About ½ cup guacamole
Handful of cherry tomatoes, sliced
1 avocado, sliced
1 tablespoon olive oil
Salt and pepper
Instructions
Preheat your oven to 400 degrees.
Spread a mix of the blue and white tortilla chips onto a large sheet pan.
Heat olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper, then cook until golden and fully cooked through. Slice or chop into bite sized pieces.
Top the chips with the cooked chicken, shredded Mexican cheese, black beans, and about 1 cup of white queso.
Bake for about 8 to 10 minutes or until the cheese is melted and everything is hot and bubbly.
Remove from the oven and top with more white queso, pico de gallo, guacamole, sliced avocado, and cherry tomatoes.
Serve immediately while the chips are still warm and crispy.
Sheet Pan Chicken Nachos
These sheet pan nachos are one of Eli’s favorite foods, so I love making them to surprise him for an easy dinner at home. Crispy tortilla chips layered with juicy chicken, melty cheese, creamy white queso, black beans, and all the fresh toppings. They feel fun and cozy but take barely any effort to throw together.
Ingredients
- 1 bag blue tortilla chips
- 1 bag white tortilla chips
- 1 chicken breast
- 1 and a half to 2 cups Mexican blend shredded cheese
- About 1 cup white queso plus more for topping
- Half a can black beans drained and rinsed
- 1 cup pico de gallo
- About half a cup guacamole
- Handful of cherry tomatoes sliced
- 1 avocado sliced
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat the oven: Preheat your oven to 400 degrees
- Layer the chips: Spread a mix of the blue and white tortilla chips onto a large sheet pan
- Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper then cook until golden and fully cooked through. Slice or chop into bite sized pieces
- Assemble the nachos: Top the chips with the cooked chicken shredded Mexican cheese black beans and about 1 cup of white queso
- Bake: Bake for about 8 to 10 minutes or until the cheese is melted and everything is hot and bubbly
- Add toppings: Remove from the oven and top with more white queso pico de gallo guacamole sliced avocado and cherry tomatoes
- Serve: Serve immediately while the chips are still warm and crispy
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