Sheet Pan Chicken And Black Bean Nachos Food

SHEET PAN CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
• Spread each tortilla chip with a thin layer of refried black beans and place in a single layer on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some black beans, corn, pico de gallo and a piece of chicken. Sprinkle more cheese all over the toppings on each chip then top each chip with a thin slice of jalapeno.
• Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
• Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat oven to 350 degrees with rack in middle position.
• In a 10-inch skillet over medium-high heat, heat 2 tablespoons safflower oil. Add onion and saute until translucent, about 3 minutes. Add black beans, cumin, and oregano. Season with salt and pepper, to taste. Remove from heat.
• On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with one third the black beans, chicken, cheese, and salsa. Repeat layering twice more.
• Transfer to oven and bake 18 to 20 minutes, until cheese is melted throughout. Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat the oven to 400 F.
• Spread the chips out evenly on a baking sheet. Top with the beans and chicken, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos.
• Preheat the oven to 400 degrees F.
• Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.
• In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to a bowl and stir in the cilantro.
• Yield: 6 to 8 servings