Crispy tortilla chips loaded with seasoned shredded chicken, melted cheddar cheese, black beans, and fresh pico de gallo. A perfect appetizer or fun weeknight dinner, ready in under 40 minutes.
Prep20 min
Cook20 min
Servings4
Serving size: 3 cups
1203cal
70gprotein
124gcarbs
49g
Ingredients
454 g boneless, skinless chicken breast (about 2 medium breasts)
1 tbsp vegetable oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.75 tsp salt (divided)
0.25 tsp black pepper (freshly ground)
283 g tortilla chips (about 10 oz, use a sturdy, thick-cut variety)
Crispy, creamy, perfectly spiced loaded chicken nachos - the ultimate comfort food and totally kid-approved!
This tex_mex dish is perfect for snack. With 1202.59 calories and 69.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
425 g black beans (one 15 oz can, rinsed and drained)
226 g cheddar cheese (about 2 cups, shredded from a block for best melting)
3 pcs roma tomatoes (medium, diced)
0.5 pcs red onion (small, finely chopped)
1 pcs jalapeño (minced, seeds removed for less heat)
0.25 cup cilantro (freshly chopped)
1 tbsp lime juice (from about half a lime)
0.5 cup sour cream (for topping)
0.25 cup pickled jalapeños (sliced, for topping)
Instructions
1
Prepare Toppings and Preheat Oven
Preheat your oven to 400°F (200°C).
In a small bowl, prepare the pico de gallo: combine the diced tomatoes, chopped red onion, minced jalapeño, and chopped cilantro.
Squeeze the lime juice over the mixture, add 0.25 tsp of salt, and stir to combine. Set aside for the flavors to meld while you prepare the rest of the dish.
2
Cook and Shred the Chicken
Heat vegetable oil in a large skillet over medium-high heat.
Pat the chicken breasts dry and season lightly with salt and pepper. Place them in the hot skillet.
Cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This keeps it juicy.
Using two forks, shred the chicken into bite-sized pieces.
3
Season the Chicken
In a medium bowl, combine the shredded chicken with the chili powder, cumin, smoked paprika, garlic powder, onion powder, the remaining 0.5 tsp salt, and black pepper.
Toss well to ensure the chicken is evenly coated with the spices.
4
Assemble the Nachos
Spread half of the tortilla chips in a single layer on a large, rimmed baking sheet or in a large cast-iron skillet.
Evenly distribute half of the seasoned chicken, half of the black beans, and half of the shredded cheese over the chips.
Create a second layer with the remaining chips, followed by the remaining chicken, beans, and cheese. This layering technique ensures every chip is loaded.
5
Bake and Serve
Place the baking sheet in the preheated oven and bake for 8-12 minutes, or until the cheese is completely melted, bubbly, and slightly golden at the edges.
Carefully remove the nachos from the oven.
Top generously with the fresh pico de gallo, dollops of sour cream, and sliced pickled jalapeños.
