Take this sheet pan of nachos straight from the oven to the table so the whole family can dig in. Since the pan is lined with aluminum foil, cleanup will be a breeze.

Ingredient :

• 3 cups shredded rotisserie chicken (from 1 rotisserie chicken)

• 1/2 cup jarred restaurant-style salsa

• 1 Tbsp. finely chopped chipotle pepper in adobo

• 1 (12-14 oz.) bag sturdy tortilla chips

• 6 oz. pepper Jack cheese, shredded (about 1 1/2 cups)

• 6 oz. mild or medium cheddar cheese, shredded (about 1 1/2 cups)

• 1 medium-sized avocado, diced (about 1 cup)

• 1 large beefsteak tomato, seeded and chopped (about 1 1/3 cups)

• 1 medium-sized jalapeño chile, thinly sliced (optional)

• 2/3 cup sour cream

• 1/3 cup chopped cilantro

• 3 scallions, chopped (about 1/3 cup)

• 1 lime, cut into wedges

Directions :

Prepare oven and pan:

Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil.  

Season chicken:

Stir together chicken, salsa, and chipotle pepper in adobo in a medium bowl. If chicken is cold, heat in microwave on HIGH, stirring every 45 seconds, until hot.

Layer chips, chicken, and cheese:

Spread half of the chips in an even layer on prepared baking sheet. Top with half of the chicken and half of the pepper Jack and cheddar cheeses. Top with remaining chips. Add remaining chicken and cheeses.

Bake nachos:

Bake 8-10 minutes, or until cheese has melted and begun to brown in places.

Add toppings:

Top with avocado, tomato, cilantro, scallions, jalapeño slices, and sour cream. Serve with lime wedges.