2cupsleftover salsa chicken (or plain leftover chicken, shredded and mixed with salsa to taste)
1can black beans, rinsed and well drained
9ozrestaurant style tortilla chips
10ozof black bean dip or refried black beans
1.5cups6 oz shredded sharp cheddar
- for the optional toppings, post-baking
Diced tomatoes or halved grape tomatoes
Sliced black olives
Jarred or canned sliced jalapeños
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil, and spray with cooking spray.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add bell pepper and corn and saute for five minutes, stirring occasionally. Add garlic and saute for another 2 minutes. Stir in chicken and black beans, and heat through.
Spread half of the chips out in a single layer on your prepared sheet pan. Dollop a little black bean dip (or refried beans) onto each chip, then sprinkle them with 1/2 cup of cheese.
Spoon half of the sauteed chicken/corn/beans/pepper mixture evenly across the chips, then repeat with a second layer of chips, dip, cheese, and chicken. Finish by sprinkling your last 1/2 cup of shredded cheese across the top.
Bake loaded chicken nachos at 350 degrees for 15 minutes, until cheese is nicely melted and everything is heated through, then broil for one minute to brown.
Optional (yet recommended): Top loaded chicken nachos with diced tomatoes, sliced jalapenos, diced avocado, and/or sliced olives, and serve with sour cream.