Loaded Three-Cheese Chicken Nachos

These aren’t any ordinary nachos – they have three different types of cheese. The nachos are first topped with queso, then melted cheddar cheese and crumbled queso fresco. There are a lot of bad nachos out there in the world, and this is my attempt to right all the other wrongs. I hate when you get a plate of nachos and the cheese is hardened to the chips. After being topped with cheese, these chips are then topped with chicken, black beans, green onion, avocado, jalapeño and pico de gallo.



3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup whole milk

2 cups shredded sharp Cheddar cheese, divided

½ cup shredded Mexican blend cheese

¼ teaspoon kosher salt

5 cups white corn tortilla chips

1 cup grilled and chopped chicken breast

1 cup black beans

2 green onions, thinly sliced

½ cup crumbled queso fresco

½ pico de gallo – link to recipe

1 medium avocado, pitted, peeled and diced

2 jalapeños, thinly sliced

¼ cup sour cream



Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour, whisking to combine. Let the roux cook for a minute until a pale golden brown. Add the milk, whisking to incorporate. Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 minutes. Slowly add 1 cup of the cheddar, the Mexican blend cheese and salt, whisking to combine, until the cheese is completely melted.

Preheat oven to broil, high. Spread the chips on a baking sheet and ladle cheese sauce over the top. Spread the remaining Cheddar cheese over the top and broil until the Cheddar has melted, about 1 minute. Remove from the oven and spread the chips topped with cheese on a large platter. Top with the grilled chicken, beans, green onions, queso fresco, pico de gallo, avocado, jalapeños and sour cream.

Serve immediately.


Serves 6 .




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