Ron Wilson

Ron Wilson

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From one of Rita's Fans - Sheet Pan Nachos

can’t wait to make this with the leftover Jalapenos in my garden! I may sub in my red onion for the green onions, too. And instead of celery? I have lovage leaves!


• 1 bag tortilla chips

• 3 cups or so cooked shredded chicken - deli roasted is great

• 1/2 cup Frank’s Buffalo Sauce

• 1/2 cup barbeque sauce or more to taste

• 3 cups shredded Mexican blend cheese

• Jalapeno peppers, sliced

• 2 green onions, sliced thin

• Crumbled blue cheese

• Ranch or blue cheese dressing


• Preheat oven to 400 degrees.

• Line a large, rimmed baking sheet with parchment paper. Spread the chips evenly on baking sheet.

• In a medium bowl, combine the chicken, buffalo sauce, and barbeque sauce.

• Mix until the chicken is evenly coated. Spread the chicken over the chips.

• Sprinkle the shredded cheddar and Jalapeno pepper over the chicken.

• Bake 12-15 minutes until cheese is melted and chips are golden on the edges.

• Remove pan from the oven and top with celery, green onion, blue cheese, and Ranch dressing.

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