Dan's Loaded Nachos
Serving Size / Yield
- 1 8-oz. can diced tomatoes (fire roasted if available)
- 1 4-oz. can enchilada sauce (or tomato sauce if you can't find any)
- 1 8-oz. can beans, drained and rinsed (I use black or refried beans)
- 2 Tbs. chipotle hot sauce (Tabasco is my go-to)
- 1 bag tortilla chips
- 2 C. pepper jack cheese, shredded
- 2 C. cheddar cheese, shredded
- 1 1/2 C. pickled jalapeños, divided (more or less as desired)
- 3 chicken breasts, cooked and shredded (I use 2 C. Gardein Chick'n Strips)
- 3 Tbs. sour cream (or Greek Yogurt)
- 2 Tbs. guacamole
- 4 Tbs. pico de gallo (or your favorite salsa)
- 3 scallions, sliced
In a medium saucepan, cook the diced tomatoes and enchilada sauce over medium heat until it begins to bubble. Once it begins bubbling, add the beand and the chipotle hot sauce and set the heat to lowest setting. Cover and keep warm.
Preheat oven to 375 degrees.
On a rimmed cookie sheet, layer the tortilla chips. Don't do multiple layers, if you have too many chips, use another cookie sheet. You want each chip to have a good amount of topping.
Carefully ladle the bean and tomato sauce mixture over the chips. You don't want to saturate them, just a light drizzle works. Then sprinke the chicken, half of the jalapeños, and cheeses over the chips. Top with the remaining jalapeños and more of the bean and tomato sauce.
Bake at 375 degrees for 20 minutes or until the cheese has melted and the top jalapeños have begun to shrivel.
Top with scallions, sour cream, pico de gallo, and guacamole.