- 8 oz tortilla chips
- 3 cups Mexican cheese blend, shredded
- 1 cup black beans, drained
- Optional - 1 cup rotisserie chicken, shredded
- 1 cup Mezzetta® Sliced Tamed or Sliced Hot Jalapeño Peppers
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup guacamole
Heat oven to 400°F.
Arrange the tortilla chips in a single layer on a sheet pan with sides.
Distribute the shredded cheese evenly over the chips.
Top with the black beans, chicken and Mezzetta® Sliced Tamed or Sliced Hot Jalapeño Peppers. Place in the oven and bake 10 minutes or until the cheese is bubbly and melted.
Remove from the oven. Transfer nachos to a serving platter and top with salsa, sour cream and guacamole. Serve immediately.