Loaded Nachos

Cuisinart original

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.




  • 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

Nutritional information

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


  1. 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.
  2. 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.
  3. Serve immediately with salsa, sour cream, guacamole and lime wedges.