Name: Loaded chicken nachos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz roasted chicken meat, shredded; 3 tbsp canned black beans, drained and rinsed; 1 1/2 tsp taco seasoning; 1 tbsp water; 1 tbsp lime juice; 1 salted yellow tortilla chips; 3 tbsp shredded part-skim mozzarella cheese; 1/4 medium tomato, diced; 1 scallions, sliced; 1 jalapeno pepper, seeded and thinly sliced; 3 tbsp fresh cilantro, chopped; 1/4 lime, cut into wedges

Nutrition

Per serving

492 calories

Protein: 43g; 35% of calories
Carbs: 36g; 30% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 10 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. In a small bowl, toss the shredded chicken and black beans with the taco seasoning, water, and lime juice until the spices are evenly distributed and the chicken is moist.
Arrange the tortilla chips in a compact single layer, about 8 by 10 inches, on the prepared pan. Scatter the chicken and bean mixture evenly over the chips, leaving some edges exposed for crunch. Sprinkle with the mozzarella. Bake for 5 to 7 minutes until the cheese is melted and bubbling. Done when cheese is melted and bubbling.
Remove the pan from the oven. Top the warm nachos with the diced tomato, sliced scallions, and jalapeno. Sprinkle with the cilantro and serve with the lime wedges on the side for squeezing over.

Nutrition

Ingredients

Instructions

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