Appetizers
Loaded Nachos
8-10
Loaded Nachos
8-10
The great thing about this recipe is that you can make it as extravagant or simple as you want; here we go a little overboard and throw in just about everything.
Per serving (based on 10 servings):Calories 249 (47% from fat)
carb. 23g
pro. 10g
fat 13g
sat. fat 4g
chol. 28mg
sod. 448mg
calc. 154mg
fiber 2g
carb. 23g
pro. 10g
fat 13g
sat. fat 4g
chol. 28mg
sod. 448mg
calc. 154mg
fiber 2g
Ingredients
- 60 tortilla chips (to cover the bottom of the baking tray)
- ¾ cup refried beans (about ½ of a 15.5-ounce can)
- 1 small to medium tomato, chopped
- 1 jalapeno, halved, seeded and thinly sliced
- 2 to 4 scallions, thinly sliced (white and green parts)
- 1 can (4.5 ounces) chopped green chilies
- 1 cup sliced black olives (if using pre-sliced 2.25 oz can, drain well)
- 1 cooked chicken leg, shredded (skin and bone removed and discarded)
- 6 to 8 oz shredded Cheddar and/or Monterey Jack (1½ to 2 cups)
- salsa, guacamole and sour cream, for serving
- lime wedges, for serving
Preparation
- Line the baking pan with aluminum foil. Evenly distribute the chips in the prepared pan. Distribute the remaining ingredients over the chips, as evenly as possible, in the order listed.
- Put nachos into the oven with the rack in the upper position and set on Broil.Broil for about 8 to 10 minutes, or until the cheese is fully melted.
- Serve immediately with salsa, sour cream, guacamole and lime wedges.