Pulled Chicken Sheet Pan Nachos
Ancient Crunch
Dinner
Take weeknight nachos to a whole new level with these French Onion Pulled Chicken Sheet Pan Nachos. Instead of traditional tortilla chips, this recipe uses Vandy French Onion Crisps as the ultimate savory base. Loaded with tender pulled chicken, sweet corn, black beans, and melted sharp cheddar, every bite delivers a rich, savory crunch. It's an effortless 10-minute dinner or party appetizer that bakes up hot, bubbly, and full of flavor.
Ingredients
¾ bag Vandy French Onion
1 ½ cups pulled chicken, cooked
½ cup corn, drained
½ cup black beans, drained and rinsed
1 ½ cups sharp cheddar cheese, freshly grated
¼ cup green onions, sliced
Optional toppings: Fresh cilantro, salsa, or creamy ranch dressing
Directions
Preheat your oven to 400°F (205°C) and line a large sheet pan with parchment paper for easy cleanup.
Spread the Vandy French Onion evenly across the prepared sheet pan. Layer the pulled chicken, corn, and black beans over the chips, then cover everything with the freshly grated cheddar cheese.
Bake for 5–7 minutes, or until the cheese is completely melted, bubbly, and everything is heated through.
Remove from the oven and immediately top with sliced green onions and fresh cilantro. Drizzle with salsa or ranch if desired, and serve straight from the pan while warm and cheesy!
