Description
These Loaded Chicken Nachos redefine the classic appetizer by using a cake pan to create a deep, cheesy stack of goodness rather than a flat layer. Packed with savory shredded chicken, sautéed peppers, black beans, and sweet corn, every chip gets its fair share of toppings. Ready in just 30 minutes, this “nacho cake” is the perfect easy dinner or substantial game-day snack.
Ingredients
Vegetables
- 1 tablespoon butter
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
Loaded Chicken Nachos
- 1–2 bags (5.5 oz each) tortilla chips
- 1 cup cooked shredded Mexican chicken (or rotisserie chicken with taco seasoning)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 package (8 oz) shredded Mexican-style cheese
Optional Toppings
- Fresh cilantro, chopped
- Pico de gallo or salsa
- Sliced avocado or guacamole
- Sour cream
- Sliced jalapeños
Instructions
Sauté the Vegetables
Melt the butter over medium heat in a skillet. Once melted, add the diced yellow onion, red pepper, and green pepper. Cook for about 5 minutes, or until they are tender and cooked to your liking. Season lightly with salt and remove from heat.
Prep the Oven and Pan
Preheat your oven to 425°F. Line an 8 or 9-inch cake pan with parchment paper. This prevents sticking and makes it easy to lift the nachos out later.
Build the First Layer
Place a sturdy layer of tortilla chips at the bottom of the prepared pan. Top with half of the sautéed vegetables, half of the shredded chicken, half of the black beans, half of the corn, and half of the shredded cheese.
Repeat the Layers
Repeat the process with a second layer of chips and the remaining toppings, finishing with a generous amount of cheese on the very top. Gently press down on the stack to fit everything in.
Bake
Cover the pan tightly with foil. Bake for 10-20 minutes, or until the cheese is completely melted and the ingredients are heated through. The foil helps steam the center layers so the cheese melts evenly.
Serve
Carefully remove from the oven and discard the foil. Serve immediately with your favorite cold toppings like sour cream and salsa.
Notes
The Cake Pan Method: Using a cake pan instead of a sheet pan creates a dense, multi-layered “cake” where the heat is concentrated. This ensures the cheese melts through all the layers while keeping the chips relatively contained.
Preventing Sogginess: Wet ingredients are the enemy of crisp nachos. Be sure to thoroughly drain the canned corn and rinse/drain the black beans before adding them to the stack.
Reheating: These are best enjoyed fresh, but if you have leftovers, reheat them in an air fryer or oven at 350°F to crisp the chips back up. Microwaving is not recommended as it will make the chips chewy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1/6 of pan)
- Calories: 580
- Sugar: 4g
- Sodium: 920mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 65mg
Keywords: loaded chicken nachos, cake pan nachos, baked nachos recipe, easy game day food, shredded chicken nachos, layered nacho dip