On a large baking sheet, spread the
Restaurant Style Tortilla Chips (10 cups)
out in an even layer as best as you can. Cover the chips with
Refried Beans (1 3/4 cups)
Canned Black Beans (1 3/4 cups)
Canned Sweet Corn (2 2/3 cups)
Canned Pineapple Slices in Juice (2 Tbsp)
Pico de Gallo (1 cup)
, and then cover the nachos with the Pico and pineapple mixture and
Chicken (1 cup)
Cover the nachos with the
Monterey Jack Cheese (2 cups)
and then bake in the oven at 300 degrees F (150 degrees C) for 10-15 minutes, until the cheese is fully melted and lightly golden.
Remove from oven and allow to cool. Top with
Jalapeño Pepper (1)
. Serve and enjoy!