Loaded Three-Cheese Chicken Nachos
The nachos are first topped with queso, then melted cheddar cheese and crumbled queso fresco.
Servings 6
Calories 969kcal
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.
Nutrition
Calories: 969kcal | Carbohydrates: 94g | Protein: 35g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 844mg | Potassium: 1059mg | Fiber: 13g | Sugar: 5g | Vitamin A: 988IU | Vitamin C: 10mg | Calcium: 606mg | Iron: 4mg