What's for Dinner? Chicken, Bacon, Ranch Sheet Pan Nachos

I'm not a big football fan. Let me see, I think I can name a few teams - the Chargers, the Raiders, the Steelers. It is Steelers and not Stealers, right? Man, I'm bad. And yet, I'm not the worst. Anyways, I'll take any excuse to enjoy a great big tray of nachos. Come oooooooooon, game day!

These Chicken, Bacon, Ranch Sheet Pan Nachos were made for game day!

These Chicken, Bacon, Ranch Sheet Pan Nachos are the perfect game day snack. Can't you just picture yourself sitt'n on your couch with the game on, your favorite drink in hand, and a tray full of these gorgeous nachos just calling out your name?




Start by grilling yourself a nice big well-seasoned chicken breast. I like to use my George Foreman grill. Am I the only one whose life has been totally revolutionized by the George Foreman grill? Thank you George, wherever you are these days.

Bake a sheet pan full of corn chips and sharp cheddar for about 7 minutes until melty and toasty. Then, squirt on a generous amount of ranch dressing. I love Hidden Valley's packets. I use 1 part sour cream, 1 part whole milk, and 2 parts mayo to mix mine up. Then I let the flavors meld in the fridge for a few hours before I squirt it all over my nachos.




Sprinkle on the grilled chicken, some crumbled bacon, and a handful of chopped green onions. Now you've got yourself a football feast in a sheet tray.

P.S. You don't have to wait for game day to enjoy these nachos. 😉

Chicken, Bacon, Ranch Sheet Pan Nachos

INGREDIENTS
1 oz packet Hidden Valley Ranch Dressing mix
1 cup mayo
1/2 cup sour cream
1/2 cup whole milk
1 large chicken breast
salt and pepper to taste
7 to 10 oz bag corn tortilla chips
2 to 3 cups shredded sharp cheddar
6 slices bacon, cooked and crumbled
1/2 cup chopped green onions

DIRECTIONS
1. Make your ranch dressing. Whisk together the Hidden Valley Ranch packet with the mayo, sour cream, and milk. Cover and refrigerate for a few hours for flavors to meld.
2. Season your chicken breast generously with salt and pepper on both sides and grill until cooked through. Let chicken rest 5 minutes and then chop.
3. Preheat oven to 400 degrees.
4. Line a large sheet pan with parchment paper and lay down a layer of corn chips. Cover with cheese and bake about 7 minutes until cheese is melted and chips are toasty.
5. Fill a Ziplock freezer bag with at least half a cup of Ranch. Snip a quarter inch off of one corner and squeeze all over the chips.
6. Sprinkle on the chicken, bacon, and green onions.
7. Sit in front of the game, pretending to watch, when you're really just eating a whole tray of nachos. Ha!

What's for Dinner? Spinach Artichoke Dip Sheet Pan Nachos

Spinach artichoke dip? Yes, please! Spinach Artichoke Dip Sheet Pan Nachos? Are you kidding me?

Say hello to your new favorite nachos - Spinach Artichoke Dip Sheet Pan Nachos!

These nachos are cheesy and creamy and packed with delicious bites of garlicky spinach and briny artichokes. My, oh my. Matthew says this is the best tray of nachos yet. I'll let you be the judge of that.



The spinach artichoke dip I use for these nachos comes together quickly on the stove. If you don't want to make your own, feel free to buy one ready to go from your grocery store's deli. Or, you can mix up this 4 ingredient version from Pickett's Pearls, bake it up, and then scoop it onto your nachos after you've melted some cheese on 'em.

Here's what I do for my stovetop version:



In a medium pot, melt a little bit o' butter and briefly saute some garlic.

Throw in the spinach and cook until wilted.



Stir in cream cheese, sour cream, a dollop or two of mayo, and a dash of cayenne. Then, melt in some Monterey Jack, Mozzarella, and Cotija cheese for sharp cheesy flavor. Lastly, throw in some lovely artichokes.

Spoon the dip over a sheet pan of corn chips and sprinkle on some more Monterey Jack and Mozzarella.

A very welcoming tray of Spinach Artichoke Dip Sheet Pan Nachos.

Bake until melty and toasty and starting to brown. Then, sprinkle a little more Cotija over the top. Just because. 😉

Spinach Artichoke Dip Sheet Pan Nachos

INGREDIENTS
7 to 10 oz bag corn tortilla chips
1 Tbsp butter
2 cloves garlic, minced
4 cups fresh spinach
6 oz cream cheese, softened
8 oz sour cream
2 Tbsp mayo
hefty pinch of Kosher salt
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Mozzarella cheese
1/4 cup grated Cotija cheese
1 1/2 to 2 cups jarred or canned artichoke hearts, drained and roughly chopped
1/2 cup more shredded Monterey Jack cheese
1/2 cup more shredded Mozzarella cheese
2 Tbsp more grated Cotija

DIRECTIONS
1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper. Lay down a layer of corn chips on the pan and set aside.
2. In a medium pot, melt butter over medium heat and cook garlic for 30 seconds. Add spinach and cook until wilted.
3. Stir in cream cheese, sour cream, mayo, and seasonings and cook, stirring often, until melted.
4. Stir in 1/4 cup of each each cheese until melted and then add the artichoke hearts.
5. Spoon dip over tortilla chips and top with another 1/2 cup Monterey Jack and 1/2 cup Mozzarella.
6. Bake for about 15 minutes until chips are toasty and cheese is melty and starting to brown.
7. Sprinkle another 2 Tbsp of Cotija over the top.

What's for Dinner? BBQ Chicken Sheet Pan Nachos

Homeschool is in session over here at the Loverbee's and quick dinners are a total must. Nachos are a quick and easy dinner that graces our table on a weekly basis. Surprise, surprise.

These BBQ Chicken Sheet Pan Nachos are deliciously sweet and tangy.

These BBQ Chicken Nachos are one of our favorites. They're sweet and tangy and oh so satisfying.



I start by smothering my corn chips with cheddar cheese and BBQ pulled chicken. The tray gets popped into a hot oven until the cheese is melty and the chips are toasty. Pulled pork or grilled chicken will also work great in this recipe. Or, you can use leftover Oven Roasted BBQ Chicken.



Sour cream and BBQ sauce get drizzled on top of the hot and toasty pan. With most nachos, it's all about the sauce. The BBQ sauce in these nachos adds sweet and smokey flavor, the right amount of moisture (you don't want a dry nacho), and the messiness that a tray of nachos is really all about.



A fresh and fabulous sprinkling of green onions and cilantro finishes off the dish. I left the greens off a third of the tray for my boys. They aren't totally opposed to green food - only when it's on top of, or mixed into, other foods. Because you can't mix green food with other food!?!? There is some madness not worth fighting.

BBQ Chicken Sheet Pan Nachos

INGREDIENTS
1 10 oz bag corn chips (you don't have to use the whole bag)
1 8 oz bag shredded sharp cheddar cheese
1 1/2 cups BBQ pulled chicken
1/2 cup BBQ sauce
1/3 cup sour cream
1/4 cup sliced green onions
1/4 cup chopped cilantro

DIRECTIONS
1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper.
2. Lay down a plentiful layer of tortilla chips on your sheet pan. Sprinkle with all of the cheese and pulled chicken.
3. Bake for 7 to 10 minutes until cheese is melted and chips are toasty.
4. Drizzle on sour cream and BBQ sauce. I like to put each sauce in a ziplock bag, snip off the corner, and squeeze it out in diagonal lines across the whole sheet pan.
5. Sprinkle with green onions and cilantro.
6. Serve with a smile.

What's for Dinner? Italian Sub Nachos

I can't stop with the nachos. We eat nachos about once a week these days. Can you blame me? Nachos are fast and easy and fabulous. Absolutely fabulous! You want a fabulous meal? Make nachos!

These Italian Sub Nachos are reminiscent of one of my favorite Subway sandwiches.



I start off by covering my chips in parmesan and mozzarella. Then I throw on sliced pepperoni and hard salami.



That gets thrown into the oven for 7 minutes or so.



I chose the fresh kind of toppings I like to add to my Italian sub - shredded lettuce, tomatoes, red onions, salt and pepper, and a drizzle of red wine vinegar.



Deeeeeeeeeelish! Next time I'm adding pepperoncinis.

Italian Sub Nachos

INGREDIENTS
1 bag corn tortilla chips
1/2 cup shredded parmesan cheese
2 cups shredded mozzarella cheese
1/3 cup sliced pepperoni
1/3 cup sliced hard salami
2 1/2 cups chopped Iceberg lettuce
1 1/4 cup chopped tomatoes
1/3 cup thinly sliced red onion
salt and fresh ground pepper to taste
3 Tbsp red wine vinegar

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Line a large sheet pan with parchment paper.
3. Add a layer of corn tortilla chips to your pan. Top with cheeses and meat.
4. Bake 7 to 10 minutes until cheese is melted.
5. Top with lettuce, tomatoes, and onions.
6. Sprinkle with salt and pepper according to your taste.
7. Drizzle with vinegar.