mexican nachos recipe

Here is a reader favorite football food recipe idea: Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Sheet-Pan Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Healthy Game Day Recipe Idea - Sheet-Pan Chicken Nachos

chicken thighs

olive oil

cumin

garlic powder (optional)

salt

black pepper

8 cups of your favorite tortilla chips,

Monterey Jack cheese

black beans

tomatoes (sliced thinly, I used colorful cherry tomatoes)

fresh bell peppers (sliced thinly)

pickled Jalapeños (roughly chopped)

corn (I used drained and rinsed canned corn)

avocado

fresh cilantro leaves (as garnish)

radishes (sliced thinly (optional))

Mexican cheese

lime

Pre-heat the oven to 350 degrees.

Line a baking sheet with parchment paper and set aside.

Pat dry chicken thighs using paper towels.

Rub both sides of the thighs with olive oil.

Sprinkle them with cumin, garlic powder, salt and pepper.

Transfer onto the parchment-lined baking sheet and roast for 25-30 minutes or until thighs reach 165 degrees when a thermometer is inserted in the middle of a thigh.

Cover with a sheet of aluminum foil and set aside to cool for 5 minutes. Do not turn the oven off.

For the chicken:

Line another baking sheet with parchment paper.

Spread half of the chips onto the sheet.

Sprinkle half of the Monterey Jack cheese and half of the beans over the chips.

Place in the oven and bake until cheese melt, 8-10 minutes.

Meanwhile, shred the chicken.

Take the first layer of chips, cheese, and black beans out of the oven and top them off with the rest of the chips, black beans, half of the shredded chicken, half of the tomatoes, half of the bell peppers and half of the jalapeno peppers. Place it back in the oven for another 7-8 minutes.

For the chips:

Top it off with the rest of the chicken, tomatoes, and peppers.

Garnish it with cubed avocado, cilantro, and if using, sliced radishes and crumbled

queso fresco

Serve immediately with wedges of lime on the side.

For the topping:

Mexican Nacho Recipe, I’m so happy to share with you this Nachos using a unique product from one of my favorite and trusted Mexican Brands. I do really hope you look for these instant refried beans in your local stores, they are surprisingly delicious!

Mexican Nachos

corn tortillas

vegetable oil

New HERDEZ Refried beans**

water

cheddar cheese

jalapeño (thinly sliced)

green onions (sliced)

guacamole

Pico de Gallo salsa

Mexican cream

Place on top of the oven racks on the lower shelf and preheat oven to 350 F degrees.

To prepare the Herdez refried beans, bring 1 ½ cup of water to a boil, on a 1 to 2 qt. pot or frying pan, once the water is boiling, stir in the pouch contents. Cover and simmer on a low heat for 5 minutes, stirring occasionally.

Remove from heat, uncover, stir, and let sit 5 minutes before serving. I prefer a creamy texture and add a couple of tablespoon of extra hot water to obtain that kind of consistency.  Set aside while you fry the tortillas.

Before you start frying the tortillas, cover a large plate with several paper towels to absorb any excess oil.

Heat oil in a skillet over a medium-high heat, place several tortilla triangles into the hot oil in a single layer without overcrowding. Keep the oil at the same heat level without overheating or smoking. With the help of kitchen tongs or a slotted spatula, turn the tortillas over once to fry both sides. This process will take about 2 minutes per batch.  Make sure they are all crispy and lightly golden before removing from pan.

Place the fried tortillas on the prepared plate, and keep frying the rest of the tortillas; making sure the oil is hot enough before placing the next batch.

Line a baking sheet with parchment pepper or aluminum foil with a light coat of cooking spray.

Spread a small portion of refried beans over each tortilla chip and place on the baking sheet forming a single layer. Sprinkle cheddar cheese and chopped green onions each chip, and top with 1 slice of jalapeño pepper.

Place the baking sheet in the oven lower rack and bake for about 5-7 minutes or until cheese begins to melt.

is there a way to save these recipes on you website?

mely thank you for the recipe and the story about it.

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Top 2 mexican nachos recipe recipes from across the web

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Mexican Nachos

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