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LOADED CHICKEN NACHOS

Ingredients

  • 2 to 3 C shredded chicken
  • 1 1/2 C chicken stock
  • 1 bag Tostito's tortilla chips
  • 1 1/2 C shredded cheddar cheese (I used a three-blend)
  • 5 to 6 TBLS Salsa con Queso, medium heat
  • 1 can Bush's cannellini beans, rinsed and drained
  • 1 C lettuce, shredded
  • 2 jalapeños, thinly sliced
  • 2 roma tomatoes, chopped
  • 1/2 red onion, minced
  • 2 small avocados, chopped
  • salsa
  • sour cream
  • fresh cilantro, chopped
  • lime wedges
  • FOR THE TACO SEASONING:
  • 2 TBLS chili powder
  • 1 TBLS paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 TBLS cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
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Do you ever notice that when you are served nachos, the top and middle are loaded with goodies and the bottom…not so much! What better way to serve nachos then in one layer…every single bite is perfection. I will definitely be adding this one to my Super Bowl Party blog. A definite crowd pleaser and fairly simple to prepare.

I used shredded chicken…actually I poached two bone-in chicken breasts and shredded the meat. You can do this, but if you want to save a little time, I would recommend using a rotisserie chicken. Also, you can substitute the chicken for any protein you desire. I could see this recipe working well with barbecued pork, beef, or even make it meatless, and use extra beans!

Speaking of beans…I am not a huge fan of black beans…typically a requirement for nachos, right? Wrong…I used my favorite instead…cannellini beans…so creamy…and so very glad I did! Feel free to make these nachos yours…have fun experimenting with your own ingredients!

a sheet pan of fully loaded chicken nachos

As mentioned earlier, you can purchase a rotisserie chicken or you can poach your own chicken breasts in chicken stock and shred off the bone. Once you have your chicken shredded (do a good job at this…no big chunks). Heat up the chicken stock in a pot. Add the ingredients for my taco seasoning (yes…you can buy the seasoning packet). Mix well. Turn off heat. Add in the shredded chicken and allow the flavors to absorb in the chicken while you prep the toppings.

Heat oven to 375 degrees. Line a baking sheet with parchment paper. Add the tortilla chips in a single layer. Be sure to cover the entire sheet. You should use almost the entire bag. With a slotted spoon, cover the chips with the seasoned, shredded chicken.

Top with the cannellini beans and shredded cheese. Heat up the queso in the microwave for just about a minute. This will just make it easier to pour. Add the queso.

Place pan in oven and allow the cheese to melt and the tortilla chips to brown on the edges. This will take about ten to fifteen minutes. Turn on the broiler for the last minute…just keep an eye on them, so nothing burns.

a pan of chicken nachos with melted cheese

Top with the remaining fresh ingredients. Serve with salsa, sour cream and lime wedges. Garnish with fresh cilantro and ENJOY!

a sheet pan of loaded chicken nachos

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