Leftover Braai Loaded Sheet Pan Nachos
Whip up this easy, cheesy sheet pan nachos with your leftover braai meat!
Recipe by Tiffany Matthews
Ingredients:
- 250–300 g leftover braaied chicken, shredded
- 1 large bag tortilla chips
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1 small red onion, finely diced
- 1 fresh tomato, chopped
- 1 small red chilli, sliced
- 1 tin (400 g) black beans or kidney beans, drained and rinsed
- 1 small tin corn kernels, drained
- ½ red pepper, diced
- ½ green pepper, diced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp garlic powder
- Salt & black pepper, to taste
- Olive oil
- To serve:
- Fresh coriander, chopped
- Sliced jalapeños (pickled or fresh)
- Sour cream or double cream yogurt
- Guacamole or smashed avo
- Extra salsa
How To Make Leftover Braai Loaded Sheet Pan Nachos
- Preheat oven to 200°C. Line a large baking tray with baking paper or foil for easy cleanup.
- Toss shredded braaied chicken with smoked paprika, cumin, garlic powder, a drizzle of olive oil, and a pinch of salt and pepper. Set aside.
- Spread tortilla chips evenly across the baking tray.
- Scatter seasoned chicken, beans, corn, diced peppers, onion, and chilli over the chips.
- Sprinkle cheddar and mozzarella evenly on top.
- Place in the oven for 8–10 minutes, or until cheese is melted and bubbly.
- Remove from oven and immediately add fresh tomato (or salsa), jalapeños, coriander, and dollops of sour cream and guacamole.
- Serve straight from the sheet pan and enjoy.