These chicken nachos are easy to make and loaded with seasoned chicken, melted cheddar cheese, and fresh toppings like avocado and tomatoes. Whether you're hosting a party or just need a simple dinner idea, this recipe is sure to be a hit.
You'll also love my other Mexican recipes, like this chicken chilli, this Mexican rice and these chicken tacos. You can serve these nachos with this sweetcorn salsa and this avocado lime crema.
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⭐️ Why this recipe works
- Flavourful Chicken: Using fajita seasoning ensures the chicken is packed with bold, zesty flavours that stand out.
- Quick and Easy: This recipe is straightforward, making it perfect for a quick meal or snack.
- Versatile Toppings: Customisable with fresh toppings like avocado, tomatoes, and jalapeños.
- Cheesy Goodness: Melting cheddar cheese over the top creates a deliciously gooey texture.
- Crowd-Pleaser: Ideal for sharing at parties or family gatherings, making it a hit with everyone.
🧾 Ingredients overview
- Chicken mince: Provides a lean protein base for the nachos.
- Fajita seasoning: Adds a robust, spicy flavour to the chicken.
- Olive oil or vegetable oil: Used for sautéing the onion and cooking the chicken, adding moisture and richness.
- Red onion: Adds a sweet and savoury element to the chicken.
- Cajun spice, chili powder, smoked paprika: Components of homemade fajita seasoning for a smoky, spicy kick.
- Shredded cheddar cheese: Melts beautifully over the nachos, adding creamy, cheesy flavor.
- Tortilla chips: The crunchy base that holds all the toppings together.
- Avocado: Adds a creamy, buttery texture and freshness.
- Tomatoes: Provides a juicy, tangy contrast.
- Jalapeno: Adds heat and a bit of crunch.
- Sour cream or light crème fraîche: Offers a cooling, creamy balance to the spicy flavours.
- Green onions: Adds a mild, fresh onion flavor.
- Coriander: Adds a fresh, citrusy note.
- Salsa: Adds a tangy, slightly spicy element to the nachos.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Loaded Chicken Nachos recipe step-by-step
- Prepare the Chicken: Heat olive oil in a nonstick pan over medium heat. Add the finely diced red onion and sauté for about 5 minutes until softened. Add the chicken mince to the pan and cook for 8-10 minutes until thoroughly cooked, breaking it apart with a spoon. Mix in the fajita seasoning (or homemade seasoning) and cook for another minute. Remove from heat.
- Assemble the Nachos: Preheat the oven to 180°C (350°F). Spread the tortilla chips evenly in a skillet or on a baking sheet. Spoon the cooked chicken mixture over the tortilla chips. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the skillet or baking sheet in the preheated oven. Bake for about 10 minutes, or until the cheese is fully melted and bubbly.
- Add Toppings: Remove the nachos from the oven. Top with chopped avocado, diced tomatoes, sliced jalapeño, green onions, and coriander. Serve with sour cream or light crème fraîche and salsa on the side.
📖 Variations
- Protein: Substitute chicken mince with ground beef, turkey, or plant-based mince for a vegetarian option.
- Cheese: Use Monterey Jack, mozzarella, or a blend of Mexican cheeses instead of cheddar.
- Tortilla Chips: Try blue corn chips or even sweet potato chips for a different twist.
- Spice Level: Adjust the heat by using milder peppers like bell peppers or adding extra jalapeños for more spice.
- Toppings: Add other favourite toppings like black beans, corn, or olives to customise your nachos.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Homemade Tortilla Chips: Make your own by cutting corn tortillas into wedges, brushing with oil, and baking until crispy.
- Cheese Melting: Use a mix of cheeses to balance flavour and melting quality; mozzarella melts well and combines nicely with cheddar.
- Citrus Zing: Squeeze fresh lime juice over the nachos just before serving to enhance the flavours.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled nachos in an airtight container in the fridge for up to 2 days.
- Freezer: Nachos are best enjoyed fresh, but you can freeze the chicken mixture separately for up to 3 months. Reassemble and bake fresh when ready to eat.
- Reheat: To reheat, spread the nachos on a baking sheet and warm in a 150ºC oven for about 10 minutes or until heated through and crispy.
❓Recipe FAQ's
Yes, you can make nachos in the microwave, but they may not be as crispy as oven-baked nachos. To make them in the microwave, place a layer of tortilla chips on a microwave-safe plate and top them with cheese and toppings. Microwave on high for 1-2 minutes, or until the cheese is melted.
It's best to add it after baking. Fresh salsas are made with raw vegetables and are often used as a topping rather than a cooked ingredient. Adding it after baking will ensure that the vegetables retain their texture and flavour.
You can use light crème fraîche, Greek yogurt, or even a dairy-free alternative.
For extra crispy nachos, bake the tortilla chips for a few minutes before adding the toppings, then proceed with the recipe.
Looking for other Mexican-inspired recipes like this? Try these:
If you tried this Loaded Chicken Nachos please let me know in the comments below, and please leave a star rating while you're there!
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Easy Homemade Loaded Chicken Nachos
Ingredients
For the Chicken:
- 500 g chicken mince
- 1 package fajita seasoning, or make your own using the recipe below
- 2 tablespoons olive oil or vegetable oil
- 1 red onion, finely diced
For the Fajita Seasoning (if making your own):
- 2 tablespoons Cajun spice
- ¼ teaspoon chilli powder
- ¼ teaspoon smoked paprika
For the Nachos:
- 200 g shredded cheddar cheese
- 200 g tortilla chips
For the Toppings:
- 1 avocado, chopped
- 2 tomatoes, diced
- 1 jalapeno, sliced
- Sour cream or light crème fraîche
- Green onions, sliced
- ½ bunch coriander, chopped
- Salsa
Instructions
Prepare the Chicken:
- Heat the olive oil in a nonstick pan over medium heat.
- Add the finely diced red onion and sauté for about 5 minutes until softened.
- Add the chicken mince to the pan and cook for 8-10 minutes until thoroughly cooked, breaking it apart with a spoon.
- Mix in the fajita seasoning (or homemade seasoning) and cook for another minute. Remove from heat.
Assemble the Nachos:
- Preheat the oven to 180°C (350°F).
- Spread the tortilla chips evenly in a skillet or on a baking sheet.
- Spoon the cooked chicken mixture over the tortilla chips.
- Sprinkle the shredded cheddar cheese evenly over the top.
Bake:
- Place the skillet or baking sheet in the preheated oven.
- Bake for about 10 minutes, or until the cheese is fully melted and bubbly.
Add Toppings:
- Remove the nachos from the oven.
- Top with chopped avocado, diced tomatoes, sliced jalapeno, green onions, and coriander.
- Serve with sour cream or light crème fraîche and salsa on the side.
Notes
- Seasoning Alternative: If you prefer not to use a fajita kit, coat the chicken with 2 tablespoons of Cajun seasoning.
- Healthier Option: To reduce fat and calories, substitute fat-free Greek yogurt for crème fraîche.
- Quick Tip: Use pre-made tortilla chips to save time.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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