Summer Sheet Pan Nachos

I don’t know about you, but with summer vegetables abundant already, summer sheet pan nachos are my new best friend.

Fast, easy and delicious, it makes great use of fresh tomatoes, avocado, red onion, corn, pepper, cilantro, jalapenos, green onions, and any other veggies you want to toss in the mix.

How do you give those sheet pan nachos more summer flare?

Add BBQ sauce to rotisserie chicken with a layer of tortilla chips in a sheet pan with all of those veggies and cheese, and summer sheet pan nachos are in your future. Who doesn’t need the flavor of BBQ sauce during the summer months?

I have shared them in the VUE magazine, but summer just screams have them now! Can’t you see them being the perfect meal for kids (or big kids) at the pool, or lazy lunches that require little time in the oven to heat up the kitchen?

Here you go…

Summer Sheet Pan Nachos

Summer Sheet Pan BBQ Chicken Nachos

A quick and easy way to prepare nachos, especially with a rotisserie chicken, BBQ sauce, cheese, tortilla chips, and fresh summer veggies.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Appetizer, Entree, Main Course

Cuisine American

Servings 1 pan

Equipment

• 1 sheet pan with sides
• 1 cuttiing board/chef's knife/paring knife
• 1 oven

Ingredients

  

• 1 12-16 o. bag tortilla chips
• 2 C rotisserie chicken, shredded or cut into bite sized pieces
• 1/4 C BBQ sauce- your favorite
• 2 C cheddar or Colby Jack cheese, grated
• 2 C Monterrey Jack cheese, grated

Optional toppings

• 1/4 C cilantro, chopped
• 1/4 C cherry tomatoes, halved
• 1/4 C green onion, sliced thinly
• 1/4 C red onion, sliced thinly
• 1 small jalapeno, seeded and sliced thinly
• 1 medium avocado, sliced or chopped
• 1/2 C sour cream
• 1/2 C salsa
• 1/2 C guacamole
• 1 C black beans, drained/rinsed
• 1 C whole kernel corn – if canned, drained; if fresh, cut off of the cob
• 1/4 C black olives, sliced
• 2 slices bacon- cooked, drained and crumbled
• 1/2 C bell pepper, any color- seeded and chopped

Instructions

 

• Preheat oven to 400°.
• Measure and prep all ingredients you want to include in your sheet pan nachos.
  
• Line a large baking sheet with sides, with parchment paper.
• In a small bowl, mix the BBQ sauce and rotisserie chicken.
  
• Add a single layer of tortilla chips to the pan.
  
• Top chips with half of cheese.
• Cover with half of the chicken.
• Repeat with another layer of chips, cheese and chicken.
  
• Bake for 10-12 minutes in preheated oven until the cheese is melted.
• Remove from the oven and top with your favorite toppings.
  
• Optional, drizzle with more BBQ sauce. You can also add sour cream to a food storage bag and snip the corner of the bag to add a drizzle of the sour cream across the top of the finished nachos.
  
• Serve immediately.
  
• Amazingly I have saved leftovers by adding them to a paper plate and into a freezer bag. When ready to reheat, just remove from the bag and plate and add back to the oven or toaster oven.

Notes

Such a wonderful meal when casual gathering around the pool, board game night or summer gathering means something flavorful, quick and easy.

Keyword BBQ Chicken Nachos, BBQ Chicken Sheet Pan Nachos, BBQ Nachos, Sheet Pan Nachos, Summer Sheet Pan Nachos

The beauty of this recipe is to include the veggies and ingredients that you have on hand or suit the tastes of those who have their feet under your table.

If you need more summer time menu ideas…here you go!

• Marinated Salad
• Potato Salad
• Summer Tortellini Salad

I’m here for all the favorite recipes for summer gathering. Grilled burgers, steaks, chicken and s’mores are in our future here.

What’s your summer favorites? I’d love to know in the comments.

Thank you sooo very much for joining me here, friends,