4-Step Loaded Three-Cheese Chicken Nachos
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These four-step loaded three cheese chicken nachos combine tender seasoned chicken, layers of three kinds of melty cheese, and crisp tortilla chips for a new twist on an old favorite, perfect for chilly nights or game-day gatherings. Topped with classic nacho fixings like black beans, jalapeños, and creamy avocado, these loaded three cheese chicken nachos deliver balanced flavor and a satisfying crunch in every bite. If you loved this shareable app, try my chili cheese Frito pie or these craveable buffalo chicken dumplings next.
Why You’ll Love This Recipe
- Crowd favorites – A hearty, shareable snack or meal that everyone will reach for again and again.
- Bold layers of flavor – Savory chicken, melty cheese, and fresh toppings combine for maximum taste.
- Easy to customize – Make it spicier, cheesier, or more loaded depending on your cravings.
Key Ingredients in This Recipe
- Mornay – Mornay sauce is a Béchamel sauce with cheese added. The nacho cheese sauce used in this recipe is actually a Mornay. It starts with a roux base – butter with flour whisked in then milk is simmered until it’s thickened and shredded Cheddar cheese and Monterey Jack cheese is mixed in.
- Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
- Monterey Jack cheese – Monterey Jack cheese is a semi-hard mild cheese with a creamy texture that makes it great for melting.
- Black beans – I typically use canned black beans in my recipes for a shortcut. Drain the beans of the liquid from the can and rinse in water prior to using them.
- Chicken – This is a great use for leftover rotisserie or grilled chicken. I prefer grilled chicken breasts in this recipe because of the slightly smokey flavor it adds to the nachos.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Layer chips, seasoned chicken, beans, and cheese evenly so every bite gets a mix of crunchy chips and melted cheese instead of a clump in one spot.
Swaps and Substitutions
- Chicken: Swap shredded chicken for ground beef, turkey, or plant-based crumbles.
- Chips: Use blue corn, seasoned tortilla chips, or even pita chips for variation.
- Cheese: Substitute pepper jack or a Mexican cheese blend if you want extra heat.
- Beans: Black beans can be replaced with pinto or refried beans for creamier texture.
- Toppings: Swap jalapeños for pickled banana peppers or add corn kernels for sweetness.
How to Make Loaded Three-Cheese Nachos (Step-by-Step)
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 Monterey Jack 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 or serve on baking sheet. Top with the grilled chicken, beans, green onions, queso fresco, pico de gallo, avocado, jalapeños and sour cream. Serve the chicken cheese nachos immediately.
How to Serve Three-Cheese Chicken Nachos
- As a main dish: Pile high on a large platter and let everyone top their portion as they like.
- As an appetizer: Portion into small plates or mini skillets for parties or game nights.
- With sides: Serve with salsa, guacamole, and sour cream on the side for dipping and drizzling.
How to Store Three-Cheese Chicken Nachos
- Refrigerator: Store leftover chicken and nacho components in airtight containers for up to 3 days.
- Reheating: Reheat in the oven or toaster oven to keep the chips from getting soggy.
- Separate toppings: Store fresh toppings like avocado, lettuce, and sour cream separately until ready to serve.
FAQ – Frequently Asked Questions
Loaded three cheese chicken nachos combine seasoned chicken with layers of melty cheese and crunchy chips, making them hearty and delicious.
Yes! Prep the chicken and toppings ahead of time, then assemble and bake just before serving to keep the chips crisp.
They can be gluten-free if you use certified gluten-free tortilla chips and check your seasonings and toppings.
Absolutely! Swap the chicken for plant-based crumbles or seasoned beans for a vegetarian version.
Toppings like avocado, jalapeños, sour cream, salsa, and cilantro add freshness and texture.
Other Recipes to Try
If you gobbled up these nachos, try some of these shareable appetizer options:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Loaded Three-Cheese Chicken Nachos
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Ingredients:
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded sharp Cheddar cheese, divided
- ½ cup shredded Monterey Jack 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
- 1 medium avocado, pitted, peeled and diced
- 2 jalapeños, thinly sliced
- ¼ cup sour cream
Instructions:
- 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 Monterey Jack 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.
Notes:
Nutrition:
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What a great recipe! Made this for Friday night dinner with ground beef instead of chicken. The cheese sauce was so good and the queso fresco on top of the nachos was a great addition. Will definitely be making this again! 🙂
YAY! love that you used ground beef instead of chicken! Will need to try this with taco seasoned ground beef for sure!