These nachos are perfect for a crowd—they have plenty of in-season veggies, plus they used a rotisserie chicken to save you time. The best part? It all comes together on one sheet pan. Easiest party snack ever.

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Directions:

Preheat oven to 400 degrees 

Then you’re going to make your sauce:

Blend up your sour cream, lime juice, ½ clove of garlic, 1 bunch of cilantro (can trim the stems a ½ inch) with 2 big pinches of kosher salt. Put it in the fridge to cool and use for later! 

Next, get all of your chopped veggies ready to go in bowls. Shred your rotisserie chicken and set aside.

Sauté your onions until soft and brown, then add garlic and sauté until garlic is aromatic, add your zucchini and squash mixture.

As your veggies are cooking down, fire roast your corn on the flame of your stove just to get a nice even char.

Cut the corn off your cob and throw your corn in your zucchini squash mixture and mix it all together.

Add in a teaspoon of your favorite taco seasoning with a little bit of water and finish everything on a high heat to get all of the flavors mixed together.

Time to build your nachos!

Layer your sheet pan with parchment paper – add chips, then shredded cheese, then spoon your veggie topping all over. Sprinkle a little more cheese, then pickled jalapenos, and finally, sprinkle the shredded chicken on top.

Bake it all for about 10 minutes, or until everything is melty, crispy and golden

Now it’s time to take your nachos to another level (Cameron’s fav part!) 

Sprinkle avocado all over, add a mince of your pickled jalapeños if you’d like, then drizzle the crema you made alllll over everything. Finish with some cotija cheese, cilantro, and the tomatillo salsa.

Enjoy with Avaline’s White Blend: chip, sip, repeat.

Note: feel free to switch up the veggies based on your preferences and what’s in season. We like it with chopped kale & canned black beans instead of zucchini, squash and corn in the winter.