Description
Deliciously cheesy nachos loaded with seasoned chicken and fresh toppings.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp water or chicken broth
- 1 large bag tortilla chips
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup black beans, drained and rinsed
- ½ cup corn (fresh, canned, or frozen)
- 1 small red onion, finely diced
- 1–2 jalapeños, sliced
- 1 tomato, diced
- ½ cup black olives, sliced (optional)
- Sour cream
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Fresh cilantro
- Lime wedges
- Hot sauce (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add shredded chicken and season with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
- Add a splash of water or broth so spices coat evenly and heat through.
- Cook 2–3 minutes, stirring. Remove from heat.
- Preheat oven to 400°F (200°C).
- Spread tortilla chips on a large baking sheet or cast-iron skillet.
- Layer with half the cheese.
- Add the seasoned chicken, black beans, corn, onion, jalapeños, and remaining cheese.
- Bake for 10–12 minutes, or until the cheese is melted and bubbly.
- Remove from oven and top with tomatoes, olives, sour cream, guacamole, salsa, cilantro, and a squeeze of lime.
Notes
- For extra flavor, try adding extra spices to the chicken.
- Customize toppings based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg