Description
Delicious and colorful Chicken Nachos made with layers of baked tortilla chips, shredded chicken, black beans, corn, and melted cheese, topped with fresh tomatoes, avocado, jalapeño, green onions, and cilantro. Served warm with a side of nonfat Greek yogurt and salsa, this easy-to-make appetizer or meal combines irresistible textures and flavors perfect for game day or a casual dinner.
Ingredients
Scale
Base Ingredients
- 1 cup corn kernels (fresh or frozen)
- 10 ounces baked tortilla chips (about 8 cups)
- 2 1/4 cups cooked shredded chicken breast
- 1 cup canned black beans (drained and rinsed)
- 1 3/4 cups shredded reduced-fat cheddar or Monterey Jack cheese
Toppings
- 1 tomato (diced)
- 2 avocados (diced)
- 1 jalapeño pepper (sliced, optional)
- 1/3 cup sliced green onions
- 1/4 cup chopped fresh cilantro
For Serving
- 1/3 cup nonfat Greek yogurt
- Salsa (to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). If using frozen corn kernels, make sure to thaw them before assembling the nachos.
- Layer Chips and Ingredients: On a large baking sheet, arrange half of the tortilla chips evenly. Sprinkle half of the shredded chicken, drained black beans, corn kernels, and shredded cheese over these chips.
- Add Second Layer: Place the remaining tortilla chips on top and add the rest of the chicken, black beans, corn, and cheese evenly over the chips.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 13 minutes, or until the cheese is completely melted and bubbly.
- Garnish and Serve: Carefully remove the nachos from the oven. Top with diced tomatoes, diced avocado, sliced jalapeño peppers (if using), sliced green onions, and chopped fresh cilantro. Serve immediately with nonfat Greek yogurt and salsa on the side to add cooling creaminess and extra flavor.
Notes
- You can substitute the shredded chicken with turkey or a plant-based protein for variation.
- Adjust the jalapeño quantity based on your heat preference or omit it for a milder dish.
- Use fresh corn kernels from a cob during the summer for the best flavor.
- For a crispier bottom layer, you can briefly broil the assembled nachos after baking but watch carefully to avoid burning.
- Leftover nachos can be refrigerated and reheated in the oven to maintain crunchiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: chicken nachos, baked nachos, low fat nachos, Mexican appetizer, healthy nachos, chicken recipe
