Description
This Loaded Chicken Nachos Recipe is layered with tender shredded chicken, black beans, corn, sautéed peppers, and melted Mexican-style cheese. Perfect for game day, parties, or an easy weeknight dinner.
Ingredients
1 tablespoon butter
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 to 2 (5.5-ounce) bags tortilla chips
1 cup cooked shredded chicken
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (8-ounce) package shredded Mexican-style cheese blend
Optional Toppings:
Chopped fresh cilantro
Pico de gallo
Diced avocado
Salsa
Sour cream
Sliced jalapeños
Instructions
1. Preheat your oven to 425°F. Line an 8- or 9-inch round cake pan with parchment paper for easy cleanup.
2. In a skillet over medium heat, melt the butter. Add the diced onion, red bell pepper, and green bell pepper. Cook for about 5 minutes, stirring occasionally, until softened to your liking. Lightly season with salt and set aside.
3. Spread a layer of tortilla chips evenly in the prepared pan. Top with a portion of the cooked vegetables, shredded chicken, black beans, corn, and shredded cheese.
4. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
5. Cover the pan with foil and bake for 10 to 20 minutes, or until the nachos are heated through and the cheese is fully melted.
6. Remove from the oven and add your favorite toppings. Serve immediately while warm and enjoy.
Notes
Use sturdy tortilla chips to prevent sogginess.
Add fresh toppings after baking for best texture.
Best served immediately while warm and melty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers & Snacks
- Method: Baked
- Cuisine: Mexican-inspired