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My Loaded House Nachos

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My Loaded House Nachos
2009-06-23 Appetizer
5 37

Treat the kids with homemade nachos--just layer chips with chicken, cheese and beans then add your favorite toppings.

  • Servings: 4-6


1× 5 oz can Cooked Chicken or Turkey, or leftover cooked chicken
1× 5 oz can Regular Refried Beans With Added Cumin & Chili Powder, to taste
1× 15 oz Block of Colby or Cheddar Monterey Jack Cheese
1 bag Round Flat Corn Chips
Sliced Jalapenos
Sour Cream


On a cookie sheet, place corn chips without overlapping. Take each chip and spread with a thin layer of refried beans. Mix broth into canned chicken or turkey and place about 1/2 teaspoon chicken on top of bean dip. Slice cheese into 1/4 inch slices squares and place over chicken on each nacho chip. Preheat oven broiler and place cookie sheet about 4 inches from broiler. Broil only long enough to melt cheese. Remove from oven and serve with jalapeno slices, salsa, sour cream and guacamole.

Helpful Tips:

These nachos are always a big hit and you can keep the ingredients on hand for a quick snack or meal. The original restaurant nachos that inspired these had some shredded beef on them as one of the layers. I don't bother, but you could do that if you had some leftover roast.