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ID
mexicansnack· 4 servings

≈473 kkal · P 13.4g · L 5.6g · KH 93.4g (per recipe, TKPI estimate)

Nachos

MBG-eligible

Nachos
Photo: The person who took the photo is unknown, however Ignacio Anaya was the person who purchased it. Luis Ignacio Anaya inherited it after his grandfather's death., Public domain · wikimedia-commons

Ingredients

  • 200 g tortilla chips
  • 150 g shredded cheddar cheese
  • 150 g shredded Monterey Jack cheese
  • 200 g cooked shredded chicken (seasoned with cumin and chili powder)
  • 100 g refried beans
  • 2 fresh jalapeños, thinly sliced
  • 100 g diced tomatoes
  • 30 g chopped fresh cilantro
  • 80 g sour cream
  • 150 g guacamole
  • 100 g salsa roja
  • 30 g sliced black olives

Instructions

  1. 11. Preheat the oven to 200°C (400°F).
  2. 22. Spread the tortilla chips in an even layer on a large baking sheet.
  3. 33. Evenly dollop refried beans over the chips, then sprinkle the shredded chicken.
  4. 44. Combine cheddar and Monterey Jack cheeses and distribute the mixture over the chips, ensuring full coverage.
  5. 55. Bake for 8‑10 minutes, until the cheese melts and begins to brown.
  6. 66. Remove from oven and top with jalapeño slices, diced tomatoes, black olives, cilantro, sour cream, guacamole, and salsa. Serve immediately.

Source: llm-generated