Description
Cheesy Chicken Nachos with Guacamole and Sour Cream
Ingredients:
For the Nachos:
1 bag tortilla chips (thick-cut, your choice)
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 can black beans, drained and rinsed
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper, to taste
For the Guacamole:
2 ripe avocados, mashed
1/4 cup red onion, finely chopped
1 small tomato, diced
1 lime, juiced
1 tbsp cilantro, chopped (optional)
Salt and pepper, to taste
For the Sour Cream:
1 cup sour cream
1 tbsp lime juice
1 tsp chili powder (optional)
Instructions:
Prepare the Chicken:
Heat the olive oil in a pan over medium heat. Add the shredded chicken to the pan.
Season with chili powder, cumin, garlic powder, salt, and pepper. Stir well to coat the chicken evenly with the spices.
Warm the chicken for 3-4 minutes, then remove from heat.
Prepare the Guacamole:
In a medium bowl, combine the mashed avocados, red onion, tomato, lime juice, cilantro, salt, and pepper.
Mix well and adjust seasoning to taste. Set aside.
Assemble the Nachos:
Preheat your oven to 375°F (190°C).
On a large baking sheet, spread out a layer of tortilla chips.
Sprinkle the seasoned shredded chicken and black beans evenly over the chips.
Add both shredded cheddar and Monterey Jack cheese over the top.
Bake for 10-12 minutes or until the cheese is melted and bubbly.
Add the Toppings:
Remove the nachos from the oven. Top with a generous dollop of guacamole and sour cream.
Garnish with extra cilantro if desired.
Serve:
Serve immediately and enjoy these cheesy, flavorful nachos with a side of salsa or your favorite hot sauce!
These nachos are packed with flavor from the seasoned chicken, creamy guacamole, and melty cheese, making them a perfect appetizer or indulgent meal!
Step-by-Step Guide
Follow this detailed process for perfect nachos every time. First, preheat your oven to 375°F (190°C). While it heats, prepare your seasoned chicken in a skillet as per the instructions. Simultaneously, make your guacamole so the flavors can meld. On a large, rimmed baking sheet, create a foundation with a single, even layer of thick-cut tortilla chips. This prevents sogginess. Evenly distribute the warm, seasoned chicken and black beans over the chips. Next, blanket everything generously with the mixed shredded cheeses. Bake on the middle rack for 10-12 minutes, watching closely until the cheese is fully melted and bubbly with slight browning at the edges. Immediately after removing from the oven, add your dollops of cool guacamole and sour cream, and serve.
Serving Suggestions
For the ultimate nacho platter, serve these directly on the baking sheet lined with parchment paper for easy cleanup. Accompany with small bowls of additional toppings like pickled jalapeños, fresh pico de gallo, a drizzle of hot sauce, or a lime wedge garnish. Pair with light, crisp beers, margaritas, or a refreshing agua fresca. For a complete meal, serve alongside a simple green salad with a lime vinaigrette to cut through the richness.
How-to Summary
Quickly summarize the process: Season and warm shredded chicken. Mix guacamole. Layer chips, chicken, beans, and cheese on a sheet. Bake at 375°F until cheese melts. Top with guacamole and sour cream. Serve immediately.
Frequently Asked Questions
Can I make these nachos ahead of time? You can prep components ahead, but assemble and bake just before serving. Cook the chicken and make guacamole (store with plastic wrap touching the surface) up to a day in advance. Assemble and bake fresh to avoid soggy chips.
What are the best chips to use for nachos? Thick, restaurant-style tortilla chips hold up best under the weight of toppings without breaking or getting soggy quickly. Avoid thin, delicate chips.
How do I keep the nachos from getting soggy? Ensure your chicken and beans are not overly wet, use a generous amount of cheese as a protective layer, and add wet toppings like guacamole and sour cream only after baking. Serve immediately.
Can I use a different protein? Absolutely. Ground beef or turkey seasoned with taco spices, shredded pork, or even seasoned lentils for a vegetarian option work perfectly.
My cheese isn’t melting well. What happened? Pre-shredded bagged cheese contains anti-caking agents that can hinder melting. For the creamiest melt, shred cheese from a block yourself.
Common Mistakes to Avoid
- Overloading Layers: Creating tall, multiple layers leads to unevenly cooked nachos with soggy bottom chips. Stick to one or two even layers.
- Adding Cold Toppings Before Baking: Only add cold, creamy elements like guacamole, sour cream, and salsa after the nachos come out of the oven.
- Using Weak Chips: Thin chips will become mushy. Always opt for sturdy, thick-cut tortilla chips.
- Baking at Too High a Temperature: A moderate 375°F allows the cheese to melt evenly and the chips to warm without burning.
Conclusion
These Cheesy Chicken Nachos are the ultimate crowd-pleaser, perfectly balancing warm, spiced chicken and melted cheese with cool, creamy toppings. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality dish that is surprisingly simple to execute. Perfect for game day, casual gatherings, or a fun family dinner, this recipe is a guaranteed hit. Remember, the key to success lies in preparation, proper layering, and serving them hot and fresh right out of the oven.