American 15 min

Loaded Nachos with Pulled Chicken

Name: Loaded Nachos with Pulled Chicken
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz restaurant-style tortilla chips; 2 cups shredded cooked chicken; 2 cups shredded Monterey Jack and cheddar blend; 1 can (15 oz) black beans, drained; 1 cup corn kernels; ½ cup pickled jalapeños; ½ cup salsa; 1 teaspoon cumin; 1 teaspoon chili powder; Toppings: sour cream, guacamole, pico de gallo, cilantro

high-proteincomfort-foodquick

Ingredientsfor 2

520

Cal

28g

Protein

52g

Carbs

24g

Fat

112 oz restaurant-style tortilla chips
22 cups shredded cooked chicken
32 cups shredded Monterey Jack and cheddar blend
41 can (15 oz) black beans, drained
51 cup corn kernels
6½ cup pickled jalapeños
7½ cup salsa
81 teaspoon cumin
91 teaspoon chili powder
10Toppings: sour cream, guacamole, pico de gallo, cilantro

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Instructions

1
Preheat oven to 400°F. Season shredded chicken with cumin, chili powder, salt, and pepper.
2
Spread half the chips in a single layer on a large baking sheet. Scatter half the beans, corn, chicken, and cheese over the chips. Add a second layer of chips and repeat with remaining beans, corn, chicken, and cheese. Layering ensures every chip gets toppings.
3
Scatter jalapeños over the top. Bake at 400°F for 8–10 minutes until the cheese is fully melted and bubbling, and the edges of the chips are deeply golden and crispy.
4
Remove from oven and immediately top with spoonfuls of salsa, sour cream, guacamole, pico de gallo, and fresh cilantro. Serve directly on the baking sheet for the full experience. Nachos must be eaten immediately — they become soggy within minutes.