Loaded Chicken Nacho Plates With Beans And Jalapenos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 18 min · Chicken · high-protein
1059 cal
61g protein
80g carbs
55g fat
per serving · estimated
Ingredients
- about 1 lb meat rotisserie chicken, pulled
- 4 1/2 oz tortilla chips
- 2 cans (15 oz), drained canned black beans
- 3/4 cup sharp cheddar, shredded
- 1/2 cup pepper jack, shredded
- 1/4 cup pickled jalapenos
- scant 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup frozen corn
- 2, sliced scallions
- 1 tsp each cumin and chili powder
Method (tap to check — screen stays awake)
- Heat the broiler with a rack about 8 inches down, and toss the pulled chicken with the cumin, chili powder and a splash of the salsa.
- Spread half the chips over a sheet pan, scatter on half the beans, corn, chicken and both cheeses, then repeat the whole thing as a second layer so no chip goes naked.
- Broil 3 to 4 minutes, watching the whole time - pull the pan the moment the cheese is bubbling and the chips at the edges are toasted but not black.
- Finish with jalapenos, salsa, sour cream and scallions, and carry the pan straight to the table before the chips soften.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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