When you have worked all day and still need to feed a hungry family, an elaborate dinner is probably the last thing on your mind. That is when we call Chicken Nacho Night.
These sheet pan chicken nachos are loaded with seasoned chicken, black beans, fresh vegetables, melted cheese, and serrano pepper. They have enough substance to serve as dinner, but they are still easy and fun enough for a relaxed weeknight meal.
We are big fans of Taco Tuesday in our house, but even tacos can get repetitive. I wanted something with the same familiar flavors that felt a little different. After about ten variations, this combination of chicken, black beans, serrano pepper, and a small amount of turmeric became the clear winner.
The last restaurant nachos we ordered cost $17 and were barely large enough to share. This recipe costs about $12 and makes enough for four hungry adults.
Why These Sheet Pan Chicken Nachos Work
Chicken and black beans turn a tray of nachos into a filling meal. The onions, bell pepper, tomatoes, garlic, and spices build layers of flavor, while the serrano pepper provides a fresh heat that you can adjust for your family.
Cooking the chicken and vegetables before assembling the nachos gives you more control over their texture. It also allows the liquid from the beans and tomatoes to cook away before the filling reaches the tortilla chips.
That last step is important. The chicken mixture should be moist, but there should not be liquid pooling in the skillet. A wet filling creates soggy nachos before the cheese has time to melt.
Why Use Serrano Peppers on Nachos?
Serrano peppers are generally hotter than jalapeños, but they also have a fresh, bright flavor that works especially well with chicken, black beans, tomatoes, and melted cheese.
Their heat tends to build as you eat rather than hitting all at once. That makes them a good choice when you want spicy chicken nachos with more flavor than you get from simply adding hot sauce.
Serrano peppers can vary in heat, so taste a very small piece before deciding how much to use. Wash your hands and avoid touching your eyes after handling any hot pepper.
How to Control the Spice Level
For a mild batch, use half of a serrano pepper. Remove the stem, seeds, and white membrane, then dice the pepper very finely. This spreads a small amount of heat throughout the chicken mixture without leaving large spicy pieces.
For a medium to moderately hot batch, use the full serrano. Leave some or all of the membrane in place if you want more heat.
The seeds are often associated with the heat, but much of a pepper’s capsaicin is concentrated in the white membrane surrounding them. Removing both provides more control than removing only the loose seeds.
If different people prefer different spice levels, prepare the main batch with half a seeded serrano. Add finely sliced serrano or hot sauce to individual servings for anyone who wants more heat.
Can You Substitute Jalapeños for Serrano Peppers?
Yes. Jalapeños are usually milder than serranos and can be used when you want less heat.
Use one jalapeño in place of the serrano, then adjust according to the pepper’s size and your preferred spice level. Fresh jalapeño will keep the flavor closer to the original recipe than pickled jalapeño, which adds acidity and a different texture.
The finished nachos will still be good with jalapeños, but serrano pepper is the ingredient that gives this version its distinctive warm heat.
When to Add the Serrano Pepper
Add the finely diced serrano at the same time as the garlic, after the onion and bell pepper have started to soften.
The garlic and serrano need only about one minute in the hot skillet before the chicken, black beans, and tomatoes are added. This brief cooking time releases their aroma without burning the garlic or dulling the fresh pepper flavor.
Adding the serrano directly to the skillet also distributes its heat more evenly than scattering raw pieces over the finished nachos.
How to Keep Sheet Pan Nachos Crisp
Use sturdy tortilla chips that can support the chicken and black bean mixture. Very thin chips are more likely to break or become soggy.
Cook the filling until most of the liquid from the tomatoes has evaporated. If the mixture still looks watery, give it another minute before removing it from the heat.
Build the nachos in layers rather than putting every topping on the surface. Start with chips, add cheese and chicken filling, then repeat. Layering puts melted cheese and toppings throughout the tray.
Bake only until the cheese has melted and begins to brown around the edges. Leaving the nachos in the oven longer than necessary can dry out the chicken while the chips underneath soften.
Serving Sheet Pan Chicken Nachos
Serve the nachos as soon as they come out of the oven. They are best while the cheese is warm and the chips are still crisp.
I keep the sides simple because the nachos already have plenty of built-in flavor. Sour cream and guacamole provide a cool contrast to the serrano pepper. Fresh cilantro, diced tomato, sliced green onion, or a squeeze of lime can also be offered separately if desired.
Check out our video!
Sheet Pan Chicken Nachos with Black Beans and Serrano Peppers
Description
Loaded sheet pan chicken nachos with seasoned chicken, black beans, fresh vegetables, melted cheese, serrano pepper, and a subtle hint of turmeric.
Ingredients
Chicken Nacho Night
Instructions
Prep Time!
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Prepare the Chicken
Trim and discard any visible tendon. Slice the chicken across the grain into pieces about 1/8 inch thick and place them in a bowl. Drizzle lightly with the cooking oil, add the adobo seasoning, and toss until evenly coated.
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Prepare Vegetables
Dice the bell pepper and onion. Smash and finely mince the garlic. Finely dice the serrano pepper. Keep the onion and bell pepper in one bowl and the garlic and serrano in another.
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Other Prep
Preheat a large skillet over medium heat and preheat the oven to 400°F. Open the beans and tomatoes. Drain and rinse the black beans thoroughly under cool water.
Cooking Instructions
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Cook the Chicken
Add the cooking oil to the preheated skillet. Cook the chicken in batches until cooked through, taking care not to overcrowd the pan. Transfer the cooked chicken to a plate.
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Cook the Vegetables
Add the bell pepper and onion to the same skillet. Cook for about 5 minutes, until the pepper begins to soften and the onion turns translucent. Add the garlic and serrano and cook until fragrant, about 1 minute. Return the chicken to the skillet, then add the black beans, tomatoes, cumin, paprika, and turmeric. Stir well and cook until most of the liquid has evaporated, about 6 to 8 minutes.
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Build and Bake
Line a large rimmed baking sheet with foil and coat it lightly with cooking spray. Build alternating layers of tortilla chips, cheese, and the chicken mixture. Bake for 5 to 10 minutes, watching carefully. Remove the nachos when the cheese has melted and begins to brown around the edges.
Serving Recommendations
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Serving
Serve immediately while the cheese is warm and melted. Add sour cream and guacamole on the side, if desired.
