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Easy Rotisserie Chicken Nachos

Serves Serves 6     adjust servings

Ingredients

  • 12 ounce bag of tortilla chips
  • 2 cups shredded rotisserie chicken
  • 1 (15 ounce) can black or pinto beans
  • 8 ounces (about 2 cups) shredded Mexican blend cheese
  • 1/2 cup pico de gallo salsa*

To serve

  • sour cream
  • guacamole or sliced avocado
  • cilantro, chopped
  • diced tomatoes
  • salsa
  • pickled jalapenos

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Line a rimmed baking sheet or high-sided skillet with foil or parchment paper for easy cleanup.
  3. Pile on half the chips, half the chicken, half the beans, and half the cheese.
  4. Repeat layers. You can arrange the chips on the second layer so that they will be easy to pull out.
  5. Bake nachos for 10 to 12 minutes, or until the cheese is melted and bubbly.
  6. Remove from the oven, top with any or all of the toppings you like, and dig in! Serve right away while the cheese is hot.
  7. Trish says that she usually serves the nachos family style, that way everyone can put on whatever toppings they prefer. (heaven forbid you get some cilantro on a cilantro-hater's plate. They will take you DOWN.)

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Recipe Notes

*I didn't bother making pico de gallo, I just chopped all the ingredients and threw them on the nachos. Tomatoes, onions, jalapenos, lime, etc.

All images and text © The Food Charlatan