Nachos for dinner!

I found a recipe for chicken nachos that sounded great and tweaked it a bit. It was extremely popular! Samantha immediately said “This is a definite do-over!” This was going to be tomorrow night’s dinner but I decided to swap as I had a long day at the office today. Glad I did – this was also super-easy!

Chicken nachos

  • Shredded chicken (I roasted a large bone-in chicken breast with olive oil and salt and pepper last night. You could also use meat from a rotisserie chicken)
  • 1/2 cup salsa
  • tortilla chips
  • shredded Pepperjack cheese
  • shredded cheddar cheese
  • 1 can black beans, rinsed and drained
  • sour cream
  • black olives (optional)
  • pickled jalapenos (optional)

Line a sheet pan with aluminum foil. Preheat oven to 425. Spread chips out on sheet pan. Toss chicken with salsa and scatter across chips. Top with cheeses and black beans. Bake for about 8 – 10 minutes until cheese is melted. Serve with sour cream and optional toppings.