I know Cinco De Mayo is long over but these Double Decker Chicken Nachos should be eaten all year long! My love for nachos goes DEEEEEP and I don’t play around with toppings. If your nachos don’t have AT LEAST 5-10 toppings, I’m sorry but you are doing something wrong.
I used Trader Joe’s organic blue corn tortilla chips with sprouted amaranth, quinoa and chia seeds. They were bombbbb. But, any tortilla chips work in this recipe. For the toppings, I went crazy. I basically put anything and everything that sounded good like:
- homemade taco seasoning
- yellow pepper
- red pepper
- Trader Joe’s frozen fire roasted corn
- refried black beans
- cream cheese
- Mexican blend cheese
- red onion
- fresh cilantro
- grape tomatoes
So, let’s talk about the elephant in the room, cream cheese. Who puts cream cheese in nachos? I know it sounds weird but it’s a game changer. I mix it in with the refried beans to make them EXTRA CREAMY. It’s what makes the nachos feel like they are melting in your mouth when you take a bite.
Also, these double decker nachos are loaded with LOTS OF CHEESE (even though it’s kind of buried under the million toppings…whoopsie).
These are pretty much my go-to version of nachos but sometimes I am not in the mood for cheese. So, I’ll make my Loaded Nachos with Macadamia Nut Queso.
These double decker skillet chicken nachos are loaded with tender chicken, refried beans, corn, peppers, cilantro, tomatoes, avocado, and LOTS OF CHEESE. They’re made with homemade taco seasoning which gives them all the flavor you could ever want.
- 3 chicken breasts
- 1 tbsp and 1 tsp homemade taco seasoning
- 1 bag blue corn tortilla chips
- 1 yellow pepper
- 1 red pepper
- 1 cup Trader Joe’s frozen fire roasted corn
- 1 can refried black beans
- 2 tbsp cream cheese
- 2 cups Mexican blend cheese
- 2 Jalapenos
- 1/2 cup diced red onion
- 1/3 cup packed fresh cilantro
- 1 cup grape tomatoes (cut in half)
- 1 avocado
- 2 small radishes (thinly sliced)
- Preheat oven to 375 degrees.
- Cut the chicken into bite-sized pieces. Add seasoning and saute in olive oil until cooked.
- Cook the refried beans over medium heat until warm. Add cream cheese and cook until cream cheese is melted in. Stir frequently.
- Saute the corn in a skillet with olive oil until warm.
- In a large skillet (or sheet pan), add a layer using half of the chips. Next, add half of the refried bean mixture on top of the chips. Then add half of the peppers, corn, and cheese. Repeat again.
- Bake about 10-15 minutes, or until cheese is completely melted.
- Top with jalapeños, red onion, cilantro, tomatoes, radishes, and avocado.
- I used Trader Joe’s organic blue corn tortilla chips with sprouted amaranth, quinoa and chia seeds. They were really good but any tortilla chips work in this recipe.
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: Loaded Nachos, Mexican recipe, Taco Seasoning