High Protein Sheet Pan Nachos
We took classic nachos, beefed them up 23g of protein per serving and made this a dish you can eat anytime a craving hits! Between the shredded chicken breast and our special cottage cheese queso sauce, this protein-packed twist to your favorite appetizer is guaranteed to hit the spot!
Equipment
- 1 Large sheet pan
- 1 High-speed blender
- 1 Measuring Cups & Spoons
- 1 Small Mixing Bowl
- 1 Small mixing spoon
Ingredients
- 1 bag Tortilla chips ~210g
- 8 oz. Low-fat cottage cheese I used Good Culture
- 5 oz. Rotel (undrained) about 1/2 a can
- 4 oz. Shredded Mexican cheese, divided
- 6 oz. Cooked, shredded chicken breast
- 2 tsp Taco seasoning
- 150 g Plain Greek yogurt
Instructions
- Preheat oven to 375 degrees. Line a baking sheet sheet with parchment paper.
- Pour tortilla chips onto prepared baking sheet, ensuring they are spread evenly.
- Using a high-speed blender, blend cottage cheese, 2 oz. shredded mexican cheese, and rotel until fully incorporated (cottage cheese will be creamy, not clumpy).
- Pour half of the cottage cheese mixture over top of the chips.
- Layer shredded chicken breast evenly over chips/cheese.
- Pour remaining cottage cheese mixture over top of chicken/chips.
- Top with remaining 2 oz. shredded cheese.
- Place in the oven for ~10 minutes, or until cheese is melted and chips are beginning to brown on the edges.
- Remove nachos from oven. Mix Greek yogurt and taco seasoning in a small mixing bowl until well combined.
- Dollop Greek yogurt mixture on top of nachos. Serve immediately!
Notes
Feel free to add any additional toppings of your choice i.e. jalapenos, shredded lettuce, olives, etc.
Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 139gCalories: 336kcalCarbohydrates: 28gProtein: 23gFat: 15g
Tried this recipe?Let us know how it was!