Loaded Chicken Nachos
When you’re watching calories but still want something that tastes like a cheat meal, this is the recipe I always go back to.
It’s insanely satisfying, packed with protein, and customizable depending on your goals. Add extra chicken if you want to push up protein. Swap in low-carb tortilla chips if you’re on a cut.
Either way, this tray feels like comfort food without the calorie crash.
Ingredients
Base
- 2 Chicken breasts
- 1 bag Nachos (12 oz)
- 1 Onion, sliced
- 1 Bell-pepper, sliced
- 2 Jalapeños, sliced according to taste
- 1 can black beans 15 oz
- 1 cup Shredded Mexican cheese blend
- 1 cup Shredded mozzarella
- 3/4 cup Queso
Spices and Garnish
- Chopped cilantro for garnish
- 1 tsp Salt according
- 1 tsp Pepper according to taste
Sides
- 1/3 cup Light sour cream
- 1/3 cup Guacamole homemade preferred
- 1/3 cup Salsa
Instructions
- Pan-sear the chicken breasts over medium heat until fully cooked and shred. About 7 minutes on each side or until fully cooked
- Mix the shredded chicken with your sauce of choice.I've used Ortega Hot Taco Sauce for this recipe
- Slice the full onion, bell pepper, and jalapeños. Rinse the black beans and set everything aside.
- Spread nacho chips across a sheet pan, then layer on the black beans, shredded chicken, and chopped veggies, in this order.
- Season lightly with salt and pepper, then top with shredded Mexican cheese and mozzarella.
- Bake at 350°F for 8 minutes until the cheese begins to melt.
- Remove the tray, drizzle queso on top, and broil for 2 - 5 minutes until golden and gooey.
- Finish with chopped cilantro and serve hot with sour cream, guacamole, and salsa on the side.
