Ever wondered how to reuse all that leftover cooked meat from your meals? Transform everything from pulled pork, ground beef, turkey or rotisserie chicken into a delightful snack. Let the sheet pan nachos help you clear out your fridge and satisfy your palette at the same time.

One joys of sheet pan nachos is their uniformity. All the chips receive an equal amount of cheese, eliminating any chance of under-cheesed chips. The cooking process is faster too, as the heat efficiently melts the cheese and toasts the chips without needing to penetrate layers of toppings. Best served directly off the sheet pan, complemented with sour cream, salsa and guacamole for the ultimate dipping experience.

To make preparation easier, chop your vegetables and shred your cheese while the oven is reaching the desired temperature. Timing this means that as soon as the nachos are out of the oven, you're ready to enjoy them immediately. It's important that you choose thick, robust chips for this recipe-they need to withstand the weight of all the toppings without crumbling. We highly recommend buying block cheese and shredding it yourself. Why? Pre-shredded cheese is coated with cornstarch to prevent clumping, a feature that sadly hinders the cheese from achieving that quintessential smooth, gooey texture we all love in our nachos.

All the chopping, pulling and shredding can be done a day ahead. Just keep them refrigerated and assemble when you're ready. Using 2 bags of thick-cut corn tortilla chips, 8 ounces of cooked, shredded chicken, and a variety of the following toppings: black beans, bell pepper, tomato, scallions, cilantro, cheddar cheese, pepper Jack cheese, avocado, jalapeno pepper, sour cream, lime wedges and, no-to-be-forgotten, salsa for serving. Preheat your oven to 375°F.

Lay out the chips on a rimmed baking sheet, scattering your choice of meat, black beans, pepper, tomato, scallions, and half of the cilantro over them. Next, cover everything with generous layers of both shredded cheeses. Bake the nachos until the cheese has perfectly melted, which should take about 20 minutes. Decorate your nachos with avocado, jalapeno and the rest of the cilantro, topping them off with daubs of sour cream. Give the lime wedges a good squeeze over the nachos, and serve off the sheet pan, accompanied with salsa. Enjoy this quick, enjoyable treat that makes clever use of your leftovers!