Fall is in the air, people, and it’s by far my favorite season. I’m all about the cozy factor, cool nights and actually being awake when the sun goes down. I love slow cookers, soups and football snacks. And the latter is what I shared on Minnesota Live this week. I survived many an afternoon by microwaving chips with shredded cheese on top as a kid – but now I’m a firm believer that the oven is the only place for nachos to go. This is more of a method than a recipe – so have some fun with it and adjust to your tastes and what you have on hand.

Sheet Pan Nachos

gather this:

1 bag heavy tortilla chips

6 ounces monterey jack or mozzarella cheese, grated

3 ounces cotija cheese, crumbled

4 ounces canned mild green chiles, drained of their liquid

3/4 pound boneless skinless chicken thighs

1/2 cup chicken broth

1/2 cup salsa (plus more for serving)

1 15 ounce can black beans, rinsed and drained

sour cream, salsa, guacamole, hot sauce and cilantro for serving

do this: Heat a saucepan or skillet over medium heat and add the broth, salsa and chicken. When it comes to a boil, turn down to a simmer and cook for about 20 minutes – until chicken is cooked through, flipping occasionally. Season with salt and pepper. Pull the chicken out of the sauce and chop it up – then add back into the sauce to cool while you assemble the nachos. Preheat the oven to 400 degrees. Line a jelly roll pan with parchment paper. Lay the chips in a single layer – distribute cheeses, beans, green chiles and chicken over the chips. Bake for 10-15 minutes – until cheese is melted and chips start to brown in the corners. Serve with guac, sour cream, salsa and cilantro either on the side or over the top, depending on what your crew prefers!