Loaded Nachos - Chicken Recipe

Prep and season chicken

Trim any visible fat from chicken breasts. Pat dry with paper towels. In a small bowl combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, salt and black pepper. Rub seasoning mix evenly over both sides of the chicken. Squeeze juice from half a lime over the chicken and let sit 10 minutes while you heat the pan.

Cook chicken

Heat a heavy skillet (cast-iron preferred) over medium-high heat. Add a light drizzle of oil if skillet is dry. Add the seasoned chicken and cook 5–6 minutes per side, until internal temperature reaches 165°F (74°C) and an instant-read thermometer inserted in the thickest part reads done. Remove chicken to a cutting board and let rest 5 minutes.

Shred or dice

Using two forks, shred the chicken into bite-sized pieces or dice into 1/2-inch pieces. Toss shredded chicken with any juices on the cutting board and set aside.

Make cheese sauce

In a small saucepan over low heat, combine softened cream cheese and milk. Stir constantly until smooth. Add shredded cheddar and Monterey Jack in two additions, stirring until melted and smooth between additions. Keep the sauce warm on the lowest heat, stirring occasionally. If sauce becomes too thick, add up to 1–2 tablespoons more milk.

Heat beans and corn

Place black beans and corn in a small saucepan over medium heat. Cook 2–3 minutes, stirring, until heated through. Optionally season with a pinch of salt and a squeeze of lime. Keep warm.

Preheat oven

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with foil for easy cleanup.

Layer chips

Spread 12 cups of tortilla chips in an even single layer on the prepared baking sheet, leaving small gaps so heat circulates.

Add cheeses and toppings

Scatter half of the shredded cheddar and half of the Monterey Jack evenly over the chips. Evenly distribute shredded/diced chicken, then spoon warmed black beans and corn across the top. Drizzle half of the cheese sauce over the assembly and sprinkle the remaining shredded cheeses on top.

Bake

Place nachos in the preheated oven and bake 6–8 minutes, until cheese is melted and bubbly and edges of some chips are lightly browned. Watch carefully to prevent burning.

Add fresh toppings

Remove nachos from oven. Immediately dollop spoonfuls of guacamole and salsa across the nachos. Scatter diced tomatoes, red onion, sliced jalapeño, pickled jalapeños, green onions, and chopped cilantro evenly. Spoon remaining warm cheese sauce where desired. Add sour cream in dollops or pipe with a spoon and sprinkle crumbled queso fresco if using.

Garnish and serve

Serve hot with lime wedges on the side for squeezing. Offer extra salsa, sour cream and guacamole at the table. Eat immediately so chips remain crisp. Leftovers can be refrigerated (cover loosely) and reheated in a 350°F (175°C) oven for 8–10 minutes.