Sheet Pan Chicken Nachos with White Queso and Pico De Gallo
Crisp chips piled with seasoned chicken, white queso, and melted cheese, baked on a single sheet pan.
Equipment
- Large rimmed sheet pan
- Large skillet
Ingredients
Main Ingredients
- 32 sturdy tortilla chips
- 6 boneless skinless chicken tenders cut into small strips
- 1 oz taco seasoning about 1 packet
- 1 tbsp olive oil
- 1 tbsp tequila or chicken broth or water
- 1 tbsp lime juice
- ½ cup chopped onion
- ¼ cup white queso
- 2 cup shredded Mexican blend cheese
- 1 cup pico de gallo
- ¼ cup chopped fresh cilantro
Instructions
Cooking
- Heat the oven. Preheat to 350 degrees F and spray a sheet pan.
- Cook the chicken. Toss the strips with olive oil, tequila, seasoning, and lime juice in a skillet and cook 4 to 5 minutes until 165 degrees F.
- Build the pan. Layer chips, chicken, onion, queso, and shredded cheese.
- Bake. Bake 10 to 15 minutes, rotating once, until the cheese melts and the edges brown.
- Top. Finish with pico de gallo, cilantro, and extra toppings.
Notes
Substitutions: Replace the tequila with chicken broth or water.
Tips: Add wet toppings after baking so the chips stay crisp.
Storage: Refrigerate the chicken and toppings separately for up to 2 days.