Loaded Chicken Nachos
These loaded chicken nachos feature crispy tortilla chips layered with savory chicken, melty pepper jack cheese, fresh veggies, and hearty black beans for the best homemade comfort food.
Ingredients
- 2 medium sweet red peppers, diced
- 1 medium green pepper, diced
- 3 teaspoons canola oil, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2-1/4 cups shredded rotisserie chicken
- 4-1/2 teaspoons lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 7-1/2 cups tortilla chips
- 8 ounces pepper jack cheese, shredded
- 1/4 cup thinly sliced green onions
- 1/2 cup minced fresh cilantro
- 1 cup sour cream
- 2 to 3 teaspoons diced pickled jalapeno peppers (optional)
Instructions
- Preheat your oven to 350°F and grease a 13x9-inch baking dish.
- In a large skillet over medium heat, saute the diced red and green peppers with 1-1/2 teaspoons of canola oil for about 3 minutes, or until crisp-tender. Transfer them to a small bowl.
- In the same skillet, heat the black beans, minced garlic, dried oregano, and ground cumin with the remaining oil, stirring occasionally for about 3 minutes.
- Meanwhile, in a medium bowl, toss the shredded rotisserie chicken with lime juice, salt, and pepper until evenly coated.
- Layer half of the tortilla chips in the greased baking dish, followed by half the pepper mixture, bean mixture, chicken, shredded cheese, green onions, and cilantro. Repeat the layering with the remaining ingredients.
- Bake uncovered for 15-20 minutes, or until the cheese is fully melted and the nachos are heated through. Look for that bubbly, golden top as your cue!
- Serve immediately with sour cream and, if desired, pickled jalapenos for a spicy kick.
Notes
These nachos are best served fresh and immediately after baking to maintain their perfect textures.