Loaded Chicken Nachos Feast (Print Version)
Crispy tortilla chips topped with spicy chicken, melty cheddar, and vibrant fresh garnishes.
# Ingredients:
→ Protein
01 -
1.1 pounds ground chicken
→ Seasoning
02 -
1 tablespoon fajita seasoning or a blend of chili powder, smoked paprika, and Cajun spice
→ Cooking Fats
03 -
1 tablespoon olive oil or vegetable oil
→ Vegetables and Toppings
04 -
1 medium red onion, finely diced
05 -
2 medium tomatoes, diced
06 -
1 jalapeño, thinly sliced
07 -
1 avocado, chopped
08 -
2 green onions, chopped
09 -
1/4 cup chopped fresh cilantro
→ Cheese
10 -
2 cups shredded cheddar cheese
→ Base
11 -
1 large bag tortilla chips
→ Condiments
12 -
1/2 cup sour cream or light crème fraîche
13 -
1/2 cup salsa
# Steps:
01 -
Set oven to 350°F (180°C) and allow to fully preheat.
02 -
Warm oil in a skillet over medium heat. Add red onion and cook for 5 minutes until soft and translucent.
03 -
Add ground chicken to the skillet, breaking it apart, and cook for 8 to 10 minutes until browned and cooked through.
04 -
Incorporate fajita seasoning and stir well, sautéing for 1 minute. Remove from heat.
05 -
Evenly spread tortilla chips in a large oven-safe skillet or on a baking sheet.
06 -
Distribute the cooked chicken mixture evenly over the chips, then sprinkle with shredded cheddar cheese.
07 -
Place skillet or baking sheet in the oven and bake for about 10 minutes, or until cheese is fully melted and bubbling.
08 -
Remove nachos from the oven. Top with avocado, diced tomatoes, jalapeño slices, green onions, and cilantro.
09 -
Serve immediately with sour cream and salsa on the side.
# Notes:
01 -
For best results, layer ingredients to distribute toppings and melted cheese evenly.