A Mess of Nachos

  • Yield: 6-8 servings


4cups cooked and shredded chicken
1package taco chips
2whole avocados, diced
1/2cup diced red onion
2medium jalapeno
1pint grape tomatoes, sliced length wise
4cups finely shredded Mexican-style cheese
1cup sour cream
1tablespoon kosher salt
1bunch cilantro, roughly chopped
1-2teaspoon red pepper flakes


  1. Preheat oven to 350, doing this first.
  2. Cover a sheet pan with foil, for easy clean up.  Spray or oil the foil so that the nachos will not stick. Spread half the chips on the foil, single layer.  Toss half the red onion, jalapeno,  tomatoes and cheese; repeat.
  3. Bake the nachos for 15 minutes.  Let sit for 5 so that the cheese can set up.  Toss the fresh avocado, the chopped cilantro and the red pepper flakes over the top. Top with dollops of sour cream.  Sprinkle the salt last. 
  4. I make my own chicken often for this, but that is another recipe.