Loaded Chicken Nachos

Name: Loaded Chicken Nachos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1¼ lb Chicken Breast; ½ tsp Salt; 200 g Tortilla Chips; 1 Black Beans; 5½ oz Monterey Jack Cheese; 1½ oz Jalapeño; 8 tbsp Salsa

By Eatpace

Sheet-pan nachos are layered with shredded chicken, black beans, melted cheese, pickled jalapeños, and salsa. Poach the chicken while the oven heats, then bake everything on one pan.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 648; kcal per serving
Protein: 53g; per serving

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Chicken nachos with black beans, melted cheese, pickled jalapeños, and salsa on a sheet pan.

40 min

Ingredients

7 ingredients

4 servings

1¼ lb Chicken Breast (Boneless and skinless)
½ tsp Salt
200 g Tortilla Chips (Sturdy chips)
1 Black Beans, drained and rinsed (About one 15-oz can)
5½ oz Monterey Jack Cheese, shredded
1½ oz Jalapeño, drained (Jarred slices)
8 tbsp Salsa (Plus more for serving if desired)

Contains dairy. Always check labels.

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Nutrition per serving

Estimated

648 kcal

Protein: 53 g
Carbs: 51 g
Fat: 26 g
Fiber: 9 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 400°F 15 min prep · 25 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Line a large sheet pan with parchment.
Step 2. Put Chicken Breast, Water, and Salt in a saucepan and bring to a simmer. Reduce the heat to low and cook gently until the chicken is opaque throughout, about 12 to 18 minutes; remove from the water.
Step 3. Meanwhile, spread the Tortilla Chips over the prepared pan and scatter the Black Beans over them.

Cook

Step 4. Shred the chicken with forks and scatter it over the chips. Sprinkle on the Monterey Jack Cheese and Jalapeño.
Step 5. Bake until the cheese is melted and the beans and chicken are hot, about 8 to 10 minutes.

Finish & serve

Step 6. Spoon the Salsa over the nachos and serve right away.

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Tips

Good to know

Check the thickest part of the chicken with an instant-read thermometer; it should reach 165°F.

Make ahead

Poach and shred the chicken up to 3 days ahead, refrigerate it, and assemble the nachos just before baking.

Swap it

Use pinto beans instead of black beans if that's what you have.

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