Restaurant-Style Loaded Chicken Nachos

Restaurant-Style Loaded Chicken Nachos


past spiced dome chicken, hearty black beans, and tons of toppings, these homemade nachos are sure to make your mouth water! The recipe is a Yummly indigenous native created by [Sara Mellas](

The ingredient of Restaurant-Style Loaded Chicken Nachos

  1. 1 pound arena chicken
  2. 1 tablespoon extra-virgin olive oil
  3. 1 teaspoon chili powder
  4. 1 teaspoon cumin
  5. 1 teaspoon coriander
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon dried oregano
  8. 1 teaspoon salt
  9. black pepper to taste
  10. 1 can black beans drained and rinsed, 15 oz. per can
  11. 1 bag corn tortilla chips 16 oz. per bag
  12. 1 pound shredded Mexican cheese mixture 1 lb. is about 4 cups
  13. 2 tomatoes large
  14. 1/4 red onion
  15. 1 jalapeno chilies small
  16. 1/4 cup cilantro leaves open
  17. 1 avocado
  18. 2 tablespoons sliced black olives
  19. 1/2 lime
  20. 1/3 cup sharp cream

The instruction how to make Restaurant-Style Loaded Chicken Nachos

  1. Preheat the oven to 400u00b0F.
  2. Line an extra-large baking sheet with parchment paper.
  3. Drizzle the olive oil into a large skillet set over medium-high heat. Once the oil is shimmering, add the chicken. Cook, breaking up the chicken as it cooks, for 5-6 minutes. Add the chili powder, cumin, coriander, garlic powder, oregano, salt, and black pepper, and stir to evenly distribute. Add the black beans to the skillet and continue to cook, stirring frequently, until the chicken is cooked through, 1-2 minutes.
  4. Arrange the tortilla chips in an even layer on the baking sheet. Cover the chips with the chicken and black bean mixture, leaving a 1-inch border of chips exposed. Sprinkle the shredded cheese evenly over the chicken and black beans.
  5. Bake the nachos on middle rack of oven until the cheese is fully melted, 9-11 minutes. While the nachos bake, prepare the toppings.
  6. Dice the tomatoes.
  7. Dice the red onion.
  8. Remove the seeds from the jalapeu00f1o and finely mince.
  9. Roughly chop the cilantro.
  10. Peel the avocado, remove the pit, and dice into 1/2-inch cubes. Scoop the cubes out of the skin with a spoon.
  11. Check to see that nachos are done. Remove from oven or add time as needed.
  12. Top nachos with the diced tomato, red onion, jalapeu00f1o, black olives, avocado, and cilantro. Squeeze fresh lime juice over the toppings. Drop generous teaspoons of sour cream evenly over the nachos. Serve immediately.

Nutritions of Restaurant-Style Loaded Chicken Nachos

calories: 990 calories
carbohydrateContent: 89 grams
cholesterolContent: 130 milligrams
fatContent: 51 grams
fiberContent: 16 grams
proteinContent: 46 grams
saturatedFatContent: 18 grams
sodiumContent: 810 milligrams
sugarContent: 4 grams

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