It’s taken almost four years, but I think I have perfected the homemade nacho. The best part is that it’s a true stack instead of just one layer, so you get a loaded chip every time. This is perfect for sharing with your pals!
Author: Paige Moser
Yield: 2-4 servings
Dietary Restrictions: none (can be made dairy-free and/or vegan)
Cuisine: snack, sharable, dinner
- Tortilla chips (I use Trader Joe’s organic blue corn chips)
- 1 1/2 cups pepper jack cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- OR substitute cheeses with Kite Hill’s vegan queso
- 1/2 lb chicken, baked and shredded (OR substitute for tofu if desired)
- 1 cup no salt added black beans, drained (freeze the rest of the can to make this simple + amazing sauce for later!)
- 1/2 cup red onion, diced
- Salsa (red or tomatillo salsa is fine, but I prefer red) Guacamole (I love the Trader Joe’s chunky spicy guacamole)
- 1 jalapeno (optional, for spice)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp pepper
- Lettuce and/or cilantro for garnish
- Preheat your oven to 425.
- Sprinkle garlic powder, paprika, and pepper over the chicken, then bake at 425 for 22-25 minutes (depending on the thickness of the chicken).
- While the chicken is baking, line a small baking sheet with aluminum foil.
- Shred the cheeses and combine together in a large bowl.
- Add more garlic powder, paprika, and pepper to the bowl and fully combine.
- Drain the black beans and dice the onion + jalapeno.
- Carefully place one layer of tortilla chips on the baking sheet so that they cover the aluminum foil but don’t overlap much over each other. This step is important because you want to cover the chips with the good stuff, but you also don’t want to waste toppings on the aluminum foil!
- Sprinkle a generous layer of the cheese/spice mixture on top of the chips.
- Once the chicken is baked, reduce the oven temperature to 380.
- Shred the chicken and add it on top of the chips and cheese mixture.
- Sprinkle the diced onion and black beans on top of the chicken.
- Add a second layer of chips- yes, you read that right!
- Sprinkle the remaining cheese, shredded chicken, black beans, and onion onto the chips.
- Bake the nacho stack at 380 for 10 minutes.
- Remove the nacho stack and top with the jalapenos, salsa, guacamole, and lettuce/cilantro if desired.
- Enjoy!
Notes :
To make this recipe dairy free, simply swap out the cheeses for the Kite Hill queso.
To make this recipe dairy free + vegan, use the Kite Hill cheese and swap out the chicken for tofu (or forgo a protein altogether).
I’m so glad you’re here! My name is Paige and I am a North Carolina girl living in Colorado. Here you’ll find out about our latest fixer upper projects, sustainable and clean swaps for everything from your cleaning supplies to your wardrobe, and much more.