Ultimate Chicken Nachos

Years ago my sister came up with a method of making nachos that could “count as dinner.” These nachos are loaded with cheese, chicken, and lots of toppings. They are perfect for sharing with a crowd on game day, or just making a Tuesday night a little extra special.

These ultimate chicken nachos can come together in less than 30 minutes making them a “Manic Mom Meal.” I bet if you tell your kids you are having nachos for dinner you will win parent of the year award, or at least have a dinner where no one complains.

This recipe can be customized to your tastes. If you like things spicy, add a few more jalapenos and a little more chipotle powder. If you prefer less spice, omit the jalapenos and chipotle powder and use all cheddar cheese.

You can use any type of cooked chicken. I like to use my Instant Pot Chicken Taco meat. This is also a great place to use a rotisserie chicken or leftover roast chicken.

I usually am not to worried about food brands, but if you are making ultimate nachos, you likely want to use the best tortilla chips. I highly recommend On The Boarder Cafe style chips. They are thinner and crispier than many of the other mass-produced tortilla chips. I find they make the best nachos.

Ultimate Chicken Nachos

1 12-ounce bag Tortilla Chips (I prefer On The Boarder Cafe Style Chips)

2 Cups Shredded, Cooked Chicken

1/2 Cup Jarred Salsa

1/2 teaspoon Garlic Powder

1/2 teaspoon Cumin

Pinch of Chipotle Powder (optional)

1 Cup Canned Black Beans (drained and rinsed)

4 oz Grated Sharp Cheddar Cheese (1 Cup)

4 oz Grated Pepper Jack Cheese (1 Cup)

1 Tablespoon Chopped Pickled Jalapenos

1/3 Cup Chopped Black Olives

2 Green Onions, sliced

1/4 Cup Chopped Cilantro (optional for garnish)

Sour Cream (optional for serving)

Guacamole (optional for serving)

Directions

Pre-heat oven to 350. Line a cookie sheet with parchment paper or foil.

Mix together the chicken, salsa, garlic powder, cumin, chipotle powder and beans. Heat in a skillet on medium until warmed thru.

Pour half the bag of chips on the parchment-lined cookie sheet and spread into a single layer. Gently drop half of the chicken and bean mixture on top, then sprinkle with half of the pepper jack and cheddar cheese.

Cover the pan with the second half of the bag of chips. Top with the remaining chicken and cheese. Sprinkle the pickled jalapenos, black olives and green onions on top.

Bake for 8 to 12 minutes, until the cheese is melted but not browned. Garnish with optional cilantro, sour cream, and guacamole.