I tried to come up with an anecdote or something to say about these nachos. I couldn’t. Not really. What is there to say except that they are a big fat YUMfest? But nachos are expected to be delicious! It’s hard to mess them up. I don’t think I’ve ever had a plate of bad nachos before.
Wait, scratch that. Those stale round chips with the fake cheese sauce that you find at the movie theater. Those make my stomach turn. Blech.
Note: These are far from that.
Another note: The measurements are appoximate. Use the amount of ingredients you feel necessary to suit your taste. For example, I went lighter on the cheese 1.) to make it healthier and 2.) because the chicken, beans, avocado, tomatoes and cilantro provide more than enough flavor.
Baked Chicken Nachos
1 bag of natural corn tortilla chips (you won’t use the entire bag for only 2 servings, so I just eyeball this part)
1/2 large chicken breast (I use a whole because I like to have the option of using more. There’s always chicken leftover so I use that for salads, tacos or chicken tortilla soup).
1-2 tablespoons oilve oil
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 – 1 can black beans, rinsed and drained (again, if you don’t use all of it it can be saved for salads, tacos or chicken tortilla soup).
2 or 3 handfuls of grape tomatoes, sliced
1 to 1 1/2 cups of cheddar or Monterey jack cheese, grated
2 small handfuls of cilantro roughly chopped, or to taste
1 avocado pitted and cut into small pieces
1 or 2 spoonfuls of plain Greek yogurt or sour cream
Preheat oven to 375 degrees.
Mix cumin, chili pepper, garlic powder, paprika and salt.
Place chicken breast in a bowl and evenly coat the olive oil and spice mixture on chicken breasts.
Place chicken on baking sheet and bake for 25-30 minutes or until the chicken is fully cooked.
Remove and shred using two forks.
Place tortilla chips on a baking tray.
Sprinkle half of the cheese over chips.
Spread the shredded chicken evenly over the chips, followed by the black beans and the rest of the cheese.
Place in oven for about 5 minutes.
Remove and spread the tomatoes, avocado and cilantro evenly over the nachos.
Top with plain Greek yogurt or sour cream, if desired.