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Crispy Sheet Pan Chicken and Chorizo Nachos

crispy sheet pan chicken and chorizo nachos - featured image
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A quick and easy sheet pan nachos recipe featuring crispy chicken thighs, spicy chorizo, and melted cheese, perfect for parties or casual gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 6 oz chorizo sausage, sliced or crumbled
  • 6 cups tortilla chips
  • 2 cups shredded cheese (sharp cheddar and Monterey Jack blend)
  • 1 medium red onion, thinly sliced
  • 1–2 jalapeño peppers, thinly sliced (optional)
  • 1 cup black beans, drained and rinsed
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Cut chicken thighs into bite-sized pieces. In a mixing bowl, toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Heat a skillet over medium heat and add the sliced or crumbled chorizo. Cook for 4-5 minutes until crispy and fragrant, stirring occasionally. Remove from heat and set aside, leaving some of the rendered fat in the pan.
  4. In the same skillet with reserved chorizo fat, add the chicken pieces. Cook over medium-high heat for 6-8 minutes, turning occasionally, until golden and cooked through (internal temp 165°F / 74°C). Remove from heat.
  5. Spread the tortilla chips evenly on the prepared baking sheet. Scatter cooked chicken and chorizo over the chips.
  6. Sprinkle black beans, thinly sliced red onion, and jalapeño slices evenly over the meat and chips.
  7. Generously sprinkle shredded cheddar and Monterey Jack cheese over everything, making sure to cover the meat and chips well.
  8. Place the sheet pan in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly with crispy edges. Keep an eye on it to avoid burning.
  9. Remove from oven and sprinkle chopped fresh cilantro on top. Serve immediately with lime wedges for squeezing.

Notes

For extra crispy chips, bake plain chips for 3-4 minutes before adding toppings. Avoid overcrowding the pan to prevent sogginess. Cook chicken and chorizo separately before assembling. Let nachos rest 2-3 minutes after baking for easier serving. Use thicker tortilla chips for best texture. Store leftovers in an airtight container in the fridge up to 2 days and reheat in oven to maintain crispiness.

Nutrition

Keywords: sheet pan nachos, chicken nachos, chorizo nachos, party snack, easy nachos, quick recipe, game night food

Find it online: https://gleamgulp.com/crispy-sheet-pan-chicken-and-chorizo-nachos-recipe-easy-perfect-party-snack/