Ingredients
Scale
Vegetables
- 1 tablespoon butter (or olive oil for a dairy-free option)
- ½ yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
Loaded Chicken Nachos
- 1 to 2 bags (5.5 oz each) of tortilla chips (multigrain or regular)
- 1 cup shredded cooked chicken (rotisserie chicken or any leftover cooked chicken)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (8 oz) package shredded Mexican-style cheese (cheddar or Monterey Jack also work well)
Instructions
Preparing the Vegetables
- Melt the butter in a skillet over medium heat.
- Add the diced onions, red bell pepper, and green bell pepper. Sauté for about five minutes or until softened.
- Season lightly with salt and set aside.
Assembling the Loaded Chicken Nachos
- Preheat the oven to 425°F. Line an 8-inch or 9-inch cake pan with parchment paper for easy cleanup.
- Spread a layer of tortilla chips evenly at the bottom of the pan.
- Add a layer of cooked vegetables, followed by shredded chicken, black beans, corn, and shredded cheese.
- Repeat the layering process until all ingredients are used.
- Cover the pan with aluminum foil to prevent the chips from browning too quickly while the ingredients heat through.
- Bake for 10 to 20 minutes or until the cheese is fully melted and bubbling.
- Remove from the oven and let it cool slightly before adding your choice of toppings.
Notes
How to Tell If Nachos Are Ready
The cheese should be completely melted and slightly golden. If you are using pre-cooked chicken, the goal is to warm everything through rather than cook from raw.
Preventing Soggy Nachos
Layering the cheese in the middle and on top helps prevent sogginess. The cheese acts as a barrier between the chips and the wet toppings, keeping the chips crispy.
Avoiding Burnt Chips
Covering the nachos with foil during baking prevents the chips from getting too dark while allowing the other ingredients to heat evenly. If you prefer extra crispy chips, remove the foil during the last five minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes