Description
A delicious and hearty Loaded Chicken Nachos Feast featuring seasoned ground chicken, melted cheddar cheese, and a fresh medley of avocado, tomatoes, jalapeños, and herbs, baked to golden perfection and served with sour cream and salsa.
Ingredients
Scale
Meat and Seasoning
- 1.1 pounds ground chicken
- 1 tablespoon fajita seasoning or a blend of chili powder, smoked paprika, and Cajun spice
- 1 tablespoon olive oil or vegetable oil
Vegetables and Fresh Toppings
- 1 medium red onion, finely diced
- 2 medium tomatoes, diced
- 1 jalapeño, thinly sliced
- 1 avocado, chopped
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
Dairy and Chips
- 2 cups shredded cheddar cheese
- 1 large bag tortilla chips
- 1/2 cup sour cream or light crème fraîche
Sauces
- 1/2 cup salsa
Instructions
- Preheat the Oven: Set your oven to 350°F (180°C) and allow it to fully preheat to ensure even cooking of the nachos later.
- Sauté Onions: Warm the olive or vegetable oil in a skillet over medium heat. Add the finely diced red onion and cook for about 5 minutes until they become soft and translucent, developing sweetness.
- Cook Ground Chicken: Add the ground chicken to the skillet, breaking it apart with a spatula. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is browned and fully cooked through with no pink remaining.
- Season the Chicken: Sprinkle in the fajita seasoning or your spice blend. Stir thoroughly and sauté the mixture for an additional minute to blend the flavors well. Then remove the skillet from heat.
- Arrange Tortilla Chips: Spread the tortilla chips evenly on a large oven-safe skillet or a baking sheet, creating a single layer for even topping and melting.
- Top with Chicken and Cheese: Evenly distribute the cooked, seasoned chicken mixture over the chips. Then sprinkle the shredded cheddar cheese generously on top.
- Bake the Nachos: Place the skillet or baking sheet in the preheated oven. Bake for approximately 10 minutes or until the cheddar cheese has fully melted and is bubbling.
- Add Fresh Toppings: Carefully remove the nachos from the oven. Immediately top with chopped avocado, diced tomatoes, jalapeño slices, green onions, and fresh cilantro for bright, fresh flavors and a variety of textures.
- Serve with Dips: Serve the loaded nachos immediately alongside sour cream (or light crème fraîche) and salsa for dipping or dolloping, enhancing the richness and adding a tangy contrast.
Notes
- For extra heat, leave some jalapeño seeds in or add a dash of hot sauce to the chicken mixture.
- You can substitute ground chicken with ground turkey or beef depending on preference.
- Use light cheese or reduced-fat options for a lower-fat version.
- To make it gluten free, ensure tortilla chips are labeled gluten free.
- Serve immediately to keep the chips crunchy; leftover nachos may become soggy.
