A More Perfect Supper

Sheet-Pan Stadium Nachos

Sheet-Pan Stadium Nachos, photographed on white marble in the A More Perfect Supper kitchen

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Rotisserie chicken nachos with roasted poblano and two cheeses

Layers of rotisserie chicken, roasted poblano, and a double cheese build baked on a single sheet pan for maximum crunch. Built for a crowd and ready in under 20 minutes.

Prep
15 min

Cook
15 min

Total
30 min

Yield
2-4 Servings

Sheet-Pan Stadium Nachos, photographed on white marble in the A More Perfect Supper kitchen

Equipment Needed

  • Rimmed baking sheet
  • Parchment paper or foil
  • Small mixing bowl
  • Gas burner or broiler (for poblano)

Sheet-Pan Stadium Nachos, photographed on white marble in the A More Perfect Supper kitchen

Sheet-Pan Stadium Nachos

Layers of rotisserie chicken, roasted poblano, and a double cheese build baked on a single sheet pan for maximum crunch. Built for a crowd and ready in under 20 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Appetizers
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1 large bag sturdy restaurant-style tortilla chips
  • 2 to 2 1/2 cups rotisserie chicken shredded
  • 2 cups shredded cheese blend (Mexican blend or cheddar and Monterey Jack)
  • 1 poblano pepper
  • 1/2 cup mild salsa
  • 1 teaspoon taco seasoning (optional) optional
After Baking
  • Pickled jalapenos to taste
  • 2 scallions thinly sliced
  • Sour cream for serving
  • Guacamole for serving

Method
 

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment or foil.
  2. Char the poblano directly over a gas flame or under a broiler, turning until skin is blistered and blackened on all sides. Transfer to a bowl, cover, and steam 5 minutes. Peel away most of the skin, remove stem and seeds, and slice into thin strips.
  3. In a small bowl, toss shredded chicken with salsa and taco seasoning if using. Chicken should be lightly coated, not wet.
  4. Spread chips in a single even layer on the prepared baking sheet. Sprinkle half the cheese evenly over the chips.
  5. Distribute chicken evenly over the cheese layer. Add poblano strips. Finish with the remaining cheese.
  6. Bake 10 to 12 minutes until cheese is fully melted and chip edges are lightly crisped.
  7. Remove from oven and immediately top with pickled jalapenos and sliced scallions. Serve hot with sour cream and guacamole on the side.

How to Know It's Done

    Cook's Notes

    • Putting cheese directly on the chips before any wet toppings creates a moisture barrier that keeps the chips from going soggy. Never layer it the other way.
    • Keep everything in one layer — stacking chips creates steam pockets and ruins the crunch.

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