To prep ahead:

• Store all prepared ingredients in airtight containers in the fridge and use within 3 days.
  • Chicken: Roughly chop the rotisserie chicken and then place it in a storage container. Lightly dust some cayenne pepper (about 1/8 tsp) and cumin powder (about 1/4 tsp) over the chicken and briefly mix together.
  • Black Beans: Drain and rinse your black beans using a fine mesh strainer. Let the beans sit and drip dry for a few minutes or pat with a paper towel and store.
  • Green Pepper & Jalapeno: Wash, remove stem and seeds, finely dice (bell pepper) or slice into rings (jalapeno).
  • Tortilla chips & shredded cheese: Review serving size & portion information and portion accordingly. This step is not necessary if you don’t care how many chips or how much cheese you you eat. Just grab from the bag when you cook the nachos.

To cook: 

1. Preheat oven to 375F.
2. Line a sheet pan with parchment paper or aluminum foil for quick clean up later. Use large flat chips to form the first layer on the sheet pan, using just over half of the chips. It does not have to be perfect. Add toppings, starting with chicken, then beans, peppers, any other toppings you want, and finally cheese. Use up about half of your toppings.
3. When the first layer is complete, semi-carefully place the second layer of chips over the first. Repeat the same topping layers as the bottom, adding cheese last.
4. Bake for 9-11 minutes, watching carefully towards the end. Top with cilantro, sour cream, avocados, and salsa.