Loaded Nachos Recipe
Grilled, pinto chicken beans or pulled pork, with shredded cheese, jalapenos, pico de gallo and sour cream on top of tortilla chips
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Ingredients
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Base & Chips
Protein (choose one)
Seasoning for chicken or pork (if using meat)
Cheese & Melt
Toppings
Optional extras
Method
Prepare protein
For grilled chicken
Pat 2 boneless chicken breasts dry, then toss with olive oil and the seasoning blend (ground cumin, chili powder, smoked paprika, garlic powder, salt, black pepper). Grill over medium-high heat 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into bite-sized pieces to yield about 2 cups.
For pulled pork
If using pre-cooked pulled pork, reheat gently in a skillet with 1 tablespoon water or a splash of barbecue sauce until warm, about 4–6 minutes. If making from raw, prepare per your pulled-pork recipe until tender and shreddable, then season lightly with the seasoning blend.
For pinto beans
If using canned pinto beans, drain and rinse. Warm 2 cups of beans in a saucepan with 1/4 cup water, 1/2 tsp cumin, pinch of chili powder, and a pinch of salt. Simmer 5–8 minutes until heated through and slightly thickened. Mash lightly with the back of a spoon for creamier texture if desired.
Assemble & bake
Preheat oven to 375°F (190°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or ovenproof platter (about 12 cups total).
Evenly distribute half of the chosen protein (about 1 cup), half of the shredded cheddar (1 cup) and half of the shredded Monterey Jack (1/2 cup) over the chips.
Add the remaining chips in a second, slightly overlapping layer. Top with the remaining protein and cheeses so the chips are well covered and cheese is distributed throughout.
Scatter sliced jalapeños and any optional extras (pickled red onions, olives) over the top.
Bake in the preheated oven 8–10 minutes, or until cheese is fully melted and bubbly. For extra browning, switch to broil on high and broil 1–2 minutes while watching carefully to avoid burning.
Finish & serve
Remove nachos from oven. Dollop sour cream in 3–4 spoonfuls across the top or serve on the side for guests to add. Spoon pico de gallo evenly across the nachos.
Sprinkle sliced green onions and chopped cilantro over everything. Serve immediately with lime wedges and hot sauce on the side.
To serve family-style: place the baking sheet or platter on the table and let guests pick portions. Leftovers: store components (chips separate from toppings) in airtight containers for up to 2 days; reheat protein and reassemble on fresh chips if needed.