These chopped chicken nachos are covered with roasted red peppers, black beans, and garlic, and topped with melty cheddar cheese. It is one of my most popular recipes!
If you’re looking for a delicious, easy dinner idea, you’ve come to the right place. This chopped chicken nachos recipe is covered in toppings including roasted red peppers, black beans, and garlic. It’s a hit with my family and is requested often. I love making loaded chicken nachos because it takes no time at all to prep, and clean up is even easier (which is definitely a plus for me!).
How to make chicken nachos
- Start by baking the chicken breasts in the oven with a bit of olive oil and some seasoning. I like to use Rudy’s rub or a little salt and pepper. When it’s cool enough to handle, chop it into bite-sized pieces on a cutting board.
- Lay the chips flat on a baking sheet covered with aluminum foil. Then continue by adding the toppings one at a time to the chips. Cover with cheese at the end so it can melt through all the spaces and come to a nice bubbly golden color.
- Serve with a cold beer!
How to store these baked chicken nachos
If you have any left over, you can store it in an air-tight container or bag in the refrigerator for up to 3 days. I recommend reheating them in an Air Fryer or the oven to get the chips crispy again. If you use the microwave, it will all just be a soggy mess.
I don’t recommend freezing this after it’s made. It won’t keep well.
Chopped Chicken Nachos
- 2 chicken breasts
- poultry rub
- 1 13 oz bag tortilla chips
- 8 oz roasted red peppers
- 1 15 oz can black beans
- 2 green onion stalks
- 3 cloves garlic
- 2 oz black olives
- 4 cups Colby Jack cheese
- Preheat the oven to 375 degrees. Place chicken breasts in a pan and lightly coat with olive oil. Sprinkle rub over both sides of the chicken. I like to use Tony’s Creole Seasoning, but it is a little spicy so be aware of how much you use or use your favorite rub if you don’t want spicy. Place in the oven for 10 minutes or until a digital thermometer inserted in the thickest part of the chicken reaches 165 degrees.
- While the chicken is cooking, prepare the other ingredients. Chop the red peppers, rinse the black beans, slice the green onions including most of the green stem, finely dice the garlic, drain the black olives.
- Layer the chips on a baking sheet. Layer the veggies on top of the chips.
- When the chicken is done, allow to cool for 10 minutes. Place on a cutting board and chop into 1 inch pieces. Layer the chicken on top of the veggies. Evenly spread the cheese over the top.
- Heat the oven to Broil and leave the top rack in the middle spot. You don’t want to get too close to the top and accidentally burn the cheese before the rest of the dish heats up. Place the backing sheet in the oven and allow the cheese to melt and the veggies to get warm, about 5 minutes.
- Remove the pan from the oven. I like to use a wide spatula to cut through the chips and cheese to serve.