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Loaded Nachos

5 from 1 vote
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Course: Appetizers
Cuisine: Western
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 -8 servings
Author: Doina

Ingredients

For the Nachos

  • 14 oz tortilla chips 400 grams, preferably crunchier, thick-cut tortilla chips
  • 2 cups of shredded cheddar cheese
  • 1 can of refried beans or black beans 16oz or 450 grams
  • 1/4 cup sliced mild jalapeños or more or less based on your preference
  • 1 lb chicken thigh fillets boneless and skinless
  • 1 tsp kosher salt or 1/2 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder or 2 minced garlic cloves
  • 2 tbsp olive oil

For the Guacamole

  • 2 large avocados
  • 1 fresh lime
  • 1/2 red onion
  • 1 large garlic clove
  • 1 tomato optional, preferably Roma tomato or plum
  • a handful of fresh cilantro/coriander about 2 tbsp when finely chopped
  • a pinch of salt
  • a pinch of ground black pepper

Additional Optional Toppings

  • 1/3 cup sour cream
  • a handful of fresh cilantro/coriander about 2 tbsp when finely chopped to top the nachos

Instructions

  • Make the Nachos
  • Season the chicken thighs with salt, pepper, and garlic powder.
  • Add the oil, coating all the chicken thighs in it.
  • Add the seasoned chicken thighs to a pan over medium-high heat and cook for about 5-7 minutes. Then flip and cook until the chicken is cooked through (when the chicken reaches the temperature of 165°F (75°C) as measured with a food thermometer). This will obviously vary depending on the size and thickness of the chicken thigh fillets. The ones in the picture below took about 7 minutes on each side.
  • After it’s cooked, set it aside for a couple of minutes to cool just enough so you can shred it with two forks (as pictured below).
  • Turn the oven on to 390°F (200°C or 180°fan) and let it preheat while assembling the nachos on a sheet pan.
  • Assemble the nachos: half the tortilla chips, half of the refried beans, half of the shredded chicken, half of the sliced jalapenos, half of the shredded cheese, and then repeat for the second layer.
  • Bake in the oven at 390°F (200°C or 180°fan) for 7-10 minutes until the cheese has melted.
  • Make the Guacamole
  • Scoop up the avocado and add it to a large bowl with salt, pepper, lime juice, and garlic.
  • Using a masher or a fork, mash the avocado until you have the desired consistency. I prefer mine to be a bit chunky.
  • Add the finely chopped onion, cilantro, and tomato, and mix everything lightly until combined. Taste and adjust the seasoning (adding more lime juice, salt, or garlic, if you want).
  • Add the 'Cold' Toppings to the Nachos
  • Remove the sheet pan from the oven, and then add your remaining 'cold' toppings. I added scoops of guacamole and some sour cream.