These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!
You know that saying, “you’re never fully dressed without a smile”? I’m thinking nachos aren’t fully dressed without guac and queso, do we agree?? I’m talking a pile of guacamole in the center and nacho cheese splattered all over the place. Those are the type of nachos I am talking about.
There is something about finding the perfect chip among the bunch. Equal parts peppers, chicken, guac, and queso. There are only a few of these in the pile so you have to grab them pretty quick. Let’s just say sharing a platter of nachos can really test a friendship. I recommend that you avoid it when possible.
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You will love these Chicken Nachos!
You can’t go wrong with serving nachos to guests at any kind of gathering. The topping possibilities are endless, they’re easy to make, and clean up is usually a breeze!
Chicken Nachos Recipe Ingredients
Recipe
Healthy Nachos Recipe
These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!Print Pin RateServings: 6 servingsCalories: 372kcalIngredients
For the chicken
- 1 ½ lbs chicken thigh
- 1 lime - juiced
- 3 tablespoon taco seasoning - these packets are great for ease ease
- 1 tablespoon olive oil
Nachos
- 1 bag corn chips - I love these
- 1 cup Mexican cheese blend - you can also use a combination of cheddar cheese and monterey jack cheese. Use dairy free cheese if desired.
- ¼ cup cilantro - loosely chopped
- 1 jalapeno - chopped
Guacamole
- 2 avocados
- 1 lime - juiced
- ½ red onion - diced
- ¼ teaspoon sea salt
Instructions
- Season the chicken thigh with lime juice and taco seasoning and toss well to coat.1 ½ lbs chicken thigh, 1 lime, 3 tablespoon taco seasoning
- Heat a skillet with olive oil on medium heat and cook the chicken thigh until cooked through. Transfer the cooked chicken to a plate and shred into pieces. I like to use a stand mixer with the paddle attachment on low speed which will shred the chicken in a matter of minutes.1 tablespoon olive oil
- Preheat oven to 375 F. Assemble the nachos by layering half the chips along the bottom of a baking sheet. Sprinkle half of the pulled chicken evenly over the chips followed by half of the Mexican cheese. Repeat these layers on top with the rest of the chips, pulled chicken, and cheese. Bake the nachos in the oven for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.1 bag corn chips, 1 cup Mexican cheese blend
- While the nachos are cooking, prepare the guacamole by mashing the avocados in a separate bowl. Only mash 90% of the way so there are still some chunks. Mix in the lime juice red onion and sea salt and fold into the mashed avocado. Set aside.2 avocados, 1 lime, ½ red onion, ¼ teaspoon sea salt
- While the nachos are warm, top them with dollops of guacamole, jalapeno slices, and cilantro. Serve with appetizer plates and enjoy!1 jalapeno, ¼ cup cilantro
Notes
Taco seasoning - You can make your own or pick up a store-bought package for ease!Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 518mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mgTried this recipe?Mention @the.fit.peach or tag #thefitpeach!Recipe
Healthy Nachos Recipe
These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!Print Pin RateServings: 6 servingsCalories: 372kcalIngredients
For the chicken
- 1 ½ lbs chicken thigh
- 1 lime - juiced
- 3 tablespoon taco seasoning - these packets are great for ease ease
- 1 tablespoon olive oil
Nachos
- 1 bag corn chips - I love these
- 1 cup Mexican cheese blend - you can also use a combination of cheddar cheese and monterey jack cheese. Use dairy free cheese if desired.
- ¼ cup cilantro - loosely chopped
- 1 jalapeno - chopped
Guacamole
- 2 avocados
- 1 lime - juiced
- ½ red onion - diced
- ¼ teaspoon sea salt
Instructions
- Season the chicken thigh with lime juice and taco seasoning and toss well to coat.1 ½ lbs chicken thigh, 1 lime, 3 tablespoon taco seasoning
- Heat a skillet with olive oil on medium heat and cook the chicken thigh until cooked through. Transfer the cooked chicken to a plate and shred into pieces. I like to use a stand mixer with the paddle attachment on low speed which will shred the chicken in a matter of minutes.1 tablespoon olive oil
- Preheat oven to 375 F. Assemble the nachos by layering half the chips along the bottom of a baking sheet. Sprinkle half of the pulled chicken evenly over the chips followed by half of the Mexican cheese. Repeat these layers on top with the rest of the chips, pulled chicken, and cheese. Bake the nachos in the oven for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.1 bag corn chips, 1 cup Mexican cheese blend
- While the nachos are cooking, prepare the guacamole by mashing the avocados in a separate bowl. Only mash 90% of the way so there are still some chunks. Mix in the lime juice red onion and sea salt and fold into the mashed avocado. Set aside.2 avocados, 1 lime, ½ red onion, ¼ teaspoon sea salt
- While the nachos are warm, top them with dollops of guacamole, jalapeno slices, and cilantro. Serve with appetizer plates and enjoy!1 jalapeno, ¼ cup cilantro
Notes
Taco seasoning - You can make your own or pick up a store-bought package for ease!Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 518mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mgTried this recipe?Mention @the.fit.peach or tag #thefitpeach!Recipe
Healthy Nachos Recipe
These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!Print Pin RateServings: 6 servingsCalories: 372kcalIngredients
For the chicken
- 1 ½ lbs chicken thigh
- 1 lime - juiced
- 3 tablespoon taco seasoning - these packets are great for ease ease
- 1 tablespoon olive oil
Nachos
- 1 bag corn chips - I love these
- 1 cup Mexican cheese blend - you can also use a combination of cheddar cheese and monterey jack cheese. Use dairy free cheese if desired.
- ¼ cup cilantro - loosely chopped
- 1 jalapeno - chopped
Guacamole
- 2 avocados
- 1 lime - juiced
- ½ red onion - diced
- ¼ teaspoon sea salt
Instructions
- Season the chicken thigh with lime juice and taco seasoning and toss well to coat.1 ½ lbs chicken thigh, 1 lime, 3 tablespoon taco seasoning
- Heat a skillet with olive oil on medium heat and cook the chicken thigh until cooked through. Transfer the cooked chicken to a plate and shred into pieces. I like to use a stand mixer with the paddle attachment on low speed which will shred the chicken in a matter of minutes.1 tablespoon olive oil
- Preheat oven to 375 F. Assemble the nachos by layering half the chips along the bottom of a baking sheet. Sprinkle half of the pulled chicken evenly over the chips followed by half of the Mexican cheese. Repeat these layers on top with the rest of the chips, pulled chicken, and cheese. Bake the nachos in the oven for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.1 bag corn chips, 1 cup Mexican cheese blend
- While the nachos are cooking, prepare the guacamole by mashing the avocados in a separate bowl. Only mash 90% of the way so there are still some chunks. Mix in the lime juice red onion and sea salt and fold into the mashed avocado. Set aside.2 avocados, 1 lime, ½ red onion, ¼ teaspoon sea salt
- While the nachos are warm, top them with dollops of guacamole, jalapeno slices, and cilantro. Serve with appetizer plates and enjoy!1 jalapeno, ¼ cup cilantro
Notes
Taco seasoning - You can make your own or pick up a store-bought package for ease!Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 518mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mgTried this recipe?Mention @the.fit.peach or tag #thefitpeach!Recipe
Healthy Nachos Recipe
These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!Print Pin RateServings: 6 servingsCalories: 372kcalIngredients
For the chicken
- 1 ½ lbs chicken thigh
- 1 lime - juiced
- 3 tablespoon taco seasoning - these packets are great for ease ease
- 1 tablespoon olive oil
Nachos
- 1 bag corn chips - I love these
- 1 cup Mexican cheese blend - you can also use a combination of cheddar cheese and monterey jack cheese. Use dairy free cheese if desired.
- ¼ cup cilantro - loosely chopped
- 1 jalapeno - chopped
Guacamole
- 2 avocados
- 1 lime - juiced
- ½ red onion - diced
- ¼ teaspoon sea salt
Instructions
- Season the chicken thigh with lime juice and taco seasoning and toss well to coat.1 ½ lbs chicken thigh, 1 lime, 3 tablespoon taco seasoning
- Heat a skillet with olive oil on medium heat and cook the chicken thigh until cooked through. Transfer the cooked chicken to a plate and shred into pieces. I like to use a stand mixer with the paddle attachment on low speed which will shred the chicken in a matter of minutes.1 tablespoon olive oil
- Preheat oven to 375 F. Assemble the nachos by layering half the chips along the bottom of a baking sheet. Sprinkle half of the pulled chicken evenly over the chips followed by half of the Mexican cheese. Repeat these layers on top with the rest of the chips, pulled chicken, and cheese. Bake the nachos in the oven for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.1 bag corn chips, 1 cup Mexican cheese blend
- While the nachos are cooking, prepare the guacamole by mashing the avocados in a separate bowl. Only mash 90% of the way so there are still some chunks. Mix in the lime juice red onion and sea salt and fold into the mashed avocado. Set aside.2 avocados, 1 lime, ½ red onion, ¼ teaspoon sea salt
- While the nachos are warm, top them with dollops of guacamole, jalapeno slices, and cilantro. Serve with appetizer plates and enjoy!1 jalapeno, ¼ cup cilantro
Notes
Taco seasoning - You can make your own or pick up a store-bought package for ease!Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 518mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mgTried this recipe?Mention @the.fit.peach or tag #thefitpeach!Recipe
Healthy Nachos Recipe
These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!Print Pin RateServings: 6 servingsCalories: 372kcalIngredients
For the chicken
- 1 ½ lbs chicken thigh
- 1 lime - juiced
- 3 tablespoon taco seasoning - these packets are great for ease ease
- 1 tablespoon olive oil
Nachos
- 1 bag corn chips - I love these
- 1 cup Mexican cheese blend - you can also use a combination of cheddar cheese and monterey jack cheese. Use dairy free cheese if desired.
- ¼ cup cilantro - loosely chopped
- 1 jalapeno - chopped
Guacamole
- 2 avocados
- 1 lime - juiced
- ½ red onion - diced
- ¼ teaspoon sea salt
Instructions
- Season the chicken thigh with lime juice and taco seasoning and toss well to coat.1 ½ lbs chicken thigh, 1 lime, 3 tablespoon taco seasoning
- Heat a skillet with olive oil on medium heat and cook the chicken thigh until cooked through. Transfer the cooked chicken to a plate and shred into pieces. I like to use a stand mixer with the paddle attachment on low speed which will shred the chicken in a matter of minutes.1 tablespoon olive oil
- Preheat oven to 375 F. Assemble the nachos by layering half the chips along the bottom of a baking sheet. Sprinkle half of the pulled chicken evenly over the chips followed by half of the Mexican cheese. Repeat these layers on top with the rest of the chips, pulled chicken, and cheese. Bake the nachos in the oven for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.1 bag corn chips, 1 cup Mexican cheese blend
- While the nachos are cooking, prepare the guacamole by mashing the avocados in a separate bowl. Only mash 90% of the way so there are still some chunks. Mix in the lime juice red onion and sea salt and fold into the mashed avocado. Set aside.2 avocados, 1 lime, ½ red onion, ¼ teaspoon sea salt
- While the nachos are warm, top them with dollops of guacamole, jalapeno slices, and cilantro. Serve with appetizer plates and enjoy!1 jalapeno, ¼ cup cilantro
Notes
Taco seasoning - You can make your own or pick up a store-bought package for ease!Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 518mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mgTried this recipe?Mention @the.fit.peach or tag #thefitpeach!Recipe
Healthy Nachos Recipe
These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!Print Pin RateServings: 6 servingsCalories: 372kcalIngredients
For the chicken
- 1 ½ lbs chicken thigh
- 1 lime - juiced
- 3 tablespoon taco seasoning - these packets are great for ease ease
- 1 tablespoon olive oil
Nachos
- 1 bag corn chips - I love these
- 1 cup Mexican cheese blend - you can also use a combination of cheddar cheese and monterey jack cheese. Use dairy free cheese if desired.
- ¼ cup cilantro - loosely chopped
- 1 jalapeno - chopped
Guacamole
- 2 avocados
- 1 lime - juiced
- ½ red onion - diced
- ¼ teaspoon sea salt
Instructions
- Season the chicken thigh with lime juice and taco seasoning and toss well to coat.1 ½ lbs chicken thigh, 1 lime, 3 tablespoon taco seasoning
- Heat a skillet with olive oil on medium heat and cook the chicken thigh until cooked through. Transfer the cooked chicken to a plate and shred into pieces. I like to use a stand mixer with the paddle attachment on low speed which will shred the chicken in a matter of minutes.1 tablespoon olive oil
- Preheat oven to 375 F. Assemble the nachos by layering half the chips along the bottom of a baking sheet. Sprinkle half of the pulled chicken evenly over the chips followed by half of the Mexican cheese. Repeat these layers on top with the rest of the chips, pulled chicken, and cheese. Bake the nachos in the oven for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.1 bag corn chips, 1 cup Mexican cheese blend
- While the nachos are cooking, prepare the guacamole by mashing the avocados in a separate bowl. Only mash 90% of the way so there are still some chunks. Mix in the lime juice red onion and sea salt and fold into the mashed avocado. Set aside.2 avocados, 1 lime, ½ red onion, ¼ teaspoon sea salt
- While the nachos are warm, top them with dollops of guacamole, jalapeno slices, and cilantro. Serve with appetizer plates and enjoy!1 jalapeno, ¼ cup cilantro
Notes
Taco seasoning - You can make your own or pick up a store-bought package for ease!Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 518mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mgTried this recipe?Mention @the.fit.peach or tag #thefitpeach!Recipe
Healthy Nachos Recipe
These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!Print Pin RateServings: 6 servingsCalories: 372kcalIngredients
For the chicken
- 1 ½ lbs chicken thigh
- 1 lime - juiced
- 3 tablespoon taco seasoning - these packets are great for ease ease
- 1 tablespoon olive oil
Nachos
- 1 bag corn chips - I love these
- 1 cup Mexican cheese blend - you can also use a combination of cheddar cheese and monterey jack cheese. Use dairy free cheese if desired.
- ¼ cup cilantro - loosely chopped
- 1 jalapeno - chopped
Guacamole
- 2 avocados
- 1 lime - juiced
- ½ red onion - diced
- ¼ teaspoon sea salt
Instructions
- Season the chicken thigh with lime juice and taco seasoning and toss well to coat.1 ½ lbs chicken thigh, 1 lime, 3 tablespoon taco seasoning
- Heat a skillet with olive oil on medium heat and cook the chicken thigh until cooked through. Transfer the cooked chicken to a plate and shred into pieces. I like to use a stand mixer with the paddle attachment on low speed which will shred the chicken in a matter of minutes.1 tablespoon olive oil
- Preheat oven to 375 F. Assemble the nachos by layering half the chips along the bottom of a baking sheet. Sprinkle half of the pulled chicken evenly over the chips followed by half of the Mexican cheese. Repeat these layers on top with the rest of the chips, pulled chicken, and cheese. Bake the nachos in the oven for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.1 bag corn chips, 1 cup Mexican cheese blend
- While the nachos are cooking, prepare the guacamole by mashing the avocados in a separate bowl. Only mash 90% of the way so there are still some chunks. Mix in the lime juice red onion and sea salt and fold into the mashed avocado. Set aside.2 avocados, 1 lime, ½ red onion, ¼ teaspoon sea salt
- While the nachos are warm, top them with dollops of guacamole, jalapeno slices, and cilantro. Serve with appetizer plates and enjoy!1 jalapeno, ¼ cup cilantro
Notes
Taco seasoning - You can make your own or pick up a store-bought package for ease!Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 518mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mgTried this recipe?Mention @the.fit.peach or tag #thefitpeach!
How to make Chicken Nachos
Step 1 : Season and cook the chicken. Toss the chicken thighs with lime juice and taco seasonings. Cook the chicken in a skillet with oil on medium heat until cooked through to an internal temperature of 165F.
Let the chicken rest on a plate for a few minutes and then pull it into large shreds. I like to do this in a stand mixer with the paddle attachment which easily pulls chicken into pieces in just a few minutes.
Step 2 : Assemble the nachos. On a large baking sheet, spread out a thin layer of chips along the bottom. Then top with ½ of the chicken and ½ of the cheese. Assemble another layer of chips on top followed buy the rest of the chicken and cheese. Make sure to get the edges of the pan as well so everything isn’t condensed in the middle.
Step 3 : Bake! Transfer the pan to the oven and bake for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.
Step 4 : Add toppings. While the nachos are warm, top with guacamole, jalapeños, and cilantro, if desired, and enjoy!
Healthy Nachos Recipe Variations
- Add more black beans or pinto beans for extra protein
- Toss the cooked pulled chicken in bbq sauce for bbq-style nachos
- Add green chilis and extra chopped jalapeños for a spicier kick
- For a veggie-forward nachos, add roasted red peppers, chopped tomatoes, corn, red onion, etc.
How to serve these Healthy Nachos
The best way to enjoy nachos is straight from the pan! If serving this to guests, place some appetizer plates next to the pan and allow people to grab a few loaded chips themselves. Napkins are always necessary!
Toppings for Chicken Tacos
My go-to nacho toppings are guacamole, or mashed avocado, jalapeños, and cilantro. Here are a few other options:
- A dollop of greek yogurt. You can also use sour cream
- Pico de gallo
- Green chilies
- Black beans
- Corn
- Lettuce
- Bell peppers
Storing these Healthier Nachos
I do not recommend storing these nachos after a few hours. The chips will get soft and soggy after a while so they are best enjoyed fresh. If the nachos become a little cold, you can always pop them in the oven and broil for 1 - 2 minutes to make the chips crispy again.
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Recipe
Healthy Nachos Recipe
These chicken nachos are my go-to appetizer when I’m having guests over and every time I serve them I get asked for the recipe because they’re so darn good! Made with flavorful spiced up chicken, the perfect amount of melted cheese, and all of the necessary toppings, they’re hard to pass up!
Print
Pin
Rate
Servings: 6 servings
Calories: 372kcal
Ingredients
For the chicken
- 1 ½ lbs chicken thigh
- 1 lime - juiced
- 3 tablespoon taco seasoning - these packets are great for ease ease
- 1 tablespoon olive oil
Nachos
- 1 bag corn chips - I love these
- 1 cup Mexican cheese blend - you can also use a combination of cheddar cheese and monterey jack cheese. Use dairy free cheese if desired.
- ¼ cup cilantro - loosely chopped
- 1 jalapeno - chopped
Guacamole
- 2 avocados
- 1 lime - juiced
- ½ red onion - diced
- ¼ teaspoon sea salt
Instructions
- Season the chicken thigh with lime juice and taco seasoning and toss well to coat.1 ½ lbs chicken thigh, 1 lime, 3 tablespoon taco seasoning
- Heat a skillet with olive oil on medium heat and cook the chicken thigh until cooked through. Transfer the cooked chicken to a plate and shred into pieces. I like to use a stand mixer with the paddle attachment on low speed which will shred the chicken in a matter of minutes.1 tablespoon olive oil
- Preheat oven to 375 F. Assemble the nachos by layering half the chips along the bottom of a baking sheet. Sprinkle half of the pulled chicken evenly over the chips followed by half of the Mexican cheese. Repeat these layers on top with the rest of the chips, pulled chicken, and cheese. Bake the nachos in the oven for 6 - 8 minutes until the cheese is melted. I like to turn it up to broil for a minute or so to get the chips nice and crispy.1 bag corn chips, 1 cup Mexican cheese blend
- While the nachos are cooking, prepare the guacamole by mashing the avocados in a separate bowl. Only mash 90% of the way so there are still some chunks. Mix in the lime juice red onion and sea salt and fold into the mashed avocado. Set aside.2 avocados, 1 lime, ½ red onion, ¼ teaspoon sea salt
- While the nachos are warm, top them with dollops of guacamole, jalapeno slices, and cilantro. Serve with appetizer plates and enjoy!1 jalapeno, ¼ cup cilantro
Notes
Taco seasoning - You can make your own or pick up a store-bought package for ease!
Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 518mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mg
Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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