Loaded Nachos Recipe

Fajita chicken (if chosen)

Slice 1 lb cooked chicken breast into thin strips (or cook 1 lb raw chicken cut into strips). Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and 1 tablespoon fajita seasoning; cook until heated through and slightly browned, about 4–6 minutes. Remove from heat and keep warm.

Buffalo chicken (if chosen)

Shred 1 lb cooked chicken. In a bowl, toss chicken with 2 tablespoons buffalo sauce until evenly coated. Set aside and keep warm. If you want extra heat, reserve 1 tablespoon to drizzle later.

Halve and pit the avocados. Scoop flesh into a bowl and mash to your preferred texture (slightly chunky recommended). Stir in 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust salt or lime. Keep covered until assembly to prevent browning.

Preheat oven to 400°F (200°C). On a large ovenproof platter or sheet pan, spread 10 cups of tortilla chips in an even layer, slightly overlapping but leaving some gaps for heat to circulate.

Evenly scatter 1 cup shredded cheddar and 1/2 cup Monterey Jack over the chips. Add half of the prepared protein (about 1 cup) in an even layer, then add another layer of chips if you want a taller stack and repeat cheese and protein distribution so cheese melts throughout.

Top with the remaining cheeses (totaling 2 cups cheddar and 1 cup Monterey Jack across layers) and any stray pieces of protein so everything is visible on top.

Bake in the preheated oven 6–8 minutes, or until cheese is fully melted and bubbly. For extra color, broil 1–2 minutes watching closely so chips don’t burn.

Remove nachos from oven. Immediately scatter 1/2 cup diced roma tomatoes and 1/2 cup thinly sliced red onion evenly over the hot cheese so they warm slightly but remain crisp.

Arrange 2 thinly sliced jalapeños over the top (use less or remove seeds for milder heat). Dollop or spoon 3/4 cup sour cream in 4–6 small dollops across the nachos.

Spoon 3–4 generous tablespoons of the guacamole onto the nachos in separate dollops so guests can share. Drizzle 2 tablespoons buffalo sauce over the top if using fajita chicken, or a little extra if you chose buffalo chicken and want more heat.

Drizzle 1/4 cup house-made ranch lightly over the finished nachos (or serve ranch on the side). Sprinkle 2 tablespoons thinly sliced green onions and 1 tablespoon chopped cilantro for color and flavor. Serve lime wedges on the side.

Serve immediately while hot. Recommend serving utensils: large spatula or tongs to lift portions. Offer extra buffalo sauce, ranch and lime wedges at the table.