Sheet Pan Nachos

 
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Sheet Pan Nachos

easier done than said.

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It’s the time of year when we find ourselves at casually planned, well-intentioned outdoor gatherings, taking in the extra hours of sunlight and responding with light, easy, simple meals.
 
My definition of fundamental Spring fare is embodied in these sheet pan nachos, an essential for your seasonal recipe files. Keep it on-hand for an impromptu late spring pool party or sunset patio hangout. On a rainy day,  it’s your go-to snack in front of the latest Netflix series binge.
 
Requiring minimal prep, only one pan, and an instant sense of informal community, these nachos are cheesy, charming, and a guaranteed gathering point for a party of two or twelve.
 
Though my current combination features shredded roasted chicken, your preferences can vary from flank steak to caramelized onions and mushrooms for a vegetarian version. And if you have a picky eater in your crew, the beauty of nachos is that you can pick around the undesirable ingredients!
 
Bon appetit! —Cara Greenstein, Food Femme & Contributor

 

Sheet Pan Nachos

Makes 4-6 servings

2 cups tortilla chips
1/2 cup queso fresco
1/4 cup cotija cheese
2 large chicken breasts, skin removed and shredded
1/4 teaspoon chili powder
Salt + pepper
1 ear corn kernels, cooked
1 fresh jalapeño, thinly sliced
2 radishes, thinly sliced
1 avocado, sliced
1 handful torn cilantro

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Cover baking sheet with layer of tortilla chips. Then, layer queso fresco cheese with corn and chicken so they evenly melt together. Sprinkle chili powder, salt and pepper over top.

3. Bake for 10 minutes, or until cheese is melted and bubbling.* Remove and immediately top with avocado, radish, jalapeño and cotija. Serve immediately.

*Feel free to turn your oven settings to a high broil, at this point, and leave the nachos for an extra two minutes to bubble and crisp.