This is how to make homemade Chicken Nachos Grande Supreme that is loaded and stacked. It’s easily a full meal for anyone. The sequence of the cooking, heating, and building is one of the main keys for maximizing flavors. So much is on this, you’ll need to consider adding forks.
Loaded Chicken Nachos Grande Supreme
You'll find it very easy and fast to make this incredible Chicken Nachos recipe at home. It has all the most popular ingredients desired and is stacked high when loaded with everything. It's prepared very close to the classic ground beef nachos.
Using cooked or leftover cooked chicken, pull it apart to shred it or chop it up. Then combine is with chopped onion and Taco Seasoning together and brown in skillet. You can optionally add a small amount of oil to help in the browning process. Also, for moisture (and to use less oil), you can add a small amount of water, e.g., one or more tablespoons.
Separately, in 2 individual microwavable containers, microwave to heat up the refried beans and Nacho Cheese.
Warm some Nacho Chips in microwave for about 20-30 seconds or in oven on a cookie sheet for about 3 minutes at 350⁰.
Building the Individual Servings Plates
Add the warmed Nacho Chips to each individual’s plate and spread them out to reduce excessive chips overlap. Proceed (as shown in the following steps) with adding the various toppings, preferably evenly distributed in the order listed.
Distribute the seasoned, cooked chicken mixture across the Nacho Chips on each plate.
Across each plate, apply dollops of the warmed refried beans across the chips and chicken mixture. Using a tablespoon might make it easier to distribute somewhat consistently.
Using a large spoon, distribute the heated Nacho Cheese like "rows" across each plate's top layer.
Distribute the diced tomatoes and salsa as the next layer.
Add dollops of sour cream across each serving.
You can now control the level of jalapenos to distribute across each serving plate. Or, set aside a small bowl and spoon for self serving.
Cheese: If you elected to use shredded Cheddar Cheese, instead of Nacho Cheese, you can usually sprinkle this evenly over the hot, cooked meat while still in the skillet. This will permit it to melt and still be somewhat evenly distributed when you scoop out each meat mixture’s serving.Sour Cream: Some have found using 2 teaspoons makes it easier. For example, use 1 teaspoon to scoop up some sour cream; then, over the plate, use the 2nd teaspoon to help remove it to distribute it over the Nachos layer.Jalapenos: If you’re using fresh jalapenos (instead of from the jar), it’s extremely important to avoid touching on or around your eyes when working with Jalapenos. You’ll want to wash your hands using soap and water thoroughly when done handling Jalapenos. Removing the Jalapeno seeds is generally performed as the seed is the primary source of hotness in the Jalapeno. In preparations, you cut off the stem side’s head and toss away. Then, slit the jalapeno lengthwise and, while holding under gentle flowing cold water, remove and discard the seeds. Cross-cut slices of jalapenos or dice them up in small pieces to prepare for distributed serving on each plate. Alternatively, if you have those who want the hotness of the Jalapeno with the seeds intact, this is generally served as small slices.Always use a spoon when applying Jalapenos to a plate. This encourages a person not to touch it with their hands and reduces the risk of later touching the eyes.Taco Seasoning: If you don’t have it on hand, the primary ingredients are Cumin and Chili Powder so you could use a mixture of those, if in a pinch. At least use the Cumin, as that’s the key desired flavor.Nacho Chips: Although I’ve used this recipe multiple ways (and repeated for confirmations before each change), the best idea is to generally avoid using the “scoop” type of Nacho Chips. However, if you’re setting ingredients aside for actual dipping like an appetizer then, scoops will work. This recipe is designed as a meal serving. All types of standard sized Nacho Chips work well such as triangular or round, thick or thin, Corn-based or other.Double Layering: For a slightly different experience, you can place one small layer of Nacho Chips on the plate, ensuring no overlap. Then, very slightly add on 1/2 of a serving’s toppings. Then, add on a 2nd layer of Nacho Chips (no overlaps), and repeat with the remaining serving’s toppings.
History of this Loaded Chicken Nachos Grande’ Supreme Recipe
While working in Foods Management and residing between Galveston and Houston, Texas, I became exposed to a variety of differing Mexican cuisines and their variety of preparations. Some were “Americanized” for the public and others were more traditional, depending on their clientele.
I experimented with many Nacho-related recipes for many years to shift back and forth between speed of preparation versus maximum savoring in flavors. As an example, I have tried to cook the meat mixture and then just added in the refried beans to save a separate heating step. I also tried adding in the Nacho Cheese as well, all in one skillet. While it still could have been classified as Nachos Grande, it was just kind of Okay. There is absolutely no comparison when you add these ingredients individually heated and separately, as defined in this recipe.
In 2021, I tried it with shredded chicken and clearly these Chicken Nachos were great! The flavors are enjoyed both individually and combined. I believe you’ll find a wonderful dining experience with this preparation.
You can use beef, pork, or chicken for this fajitas recipe. It can be cooked on a grill outside or in a skillet on your stove. This recipe is explained clearly. It’s so full of flavor, it will make you rethink about dining out. When shopping for these ingredients, this recipe calls for 2 specialty items and we have those recipes as well. They are Pico de Gallo and Guacamole. Feel free to get those at the store initially and then later graduate up to making your own. You’ll discover that once you make all of this in its entirety, no one can make a fajita better than you!
Fajitas on the Grill
When you make your own fajitas, you're going to be the hit at home.
½cupoilAny type typical vegetable oil (examples are corn, peanut, or olive oil). Stronger flavor oils like sesame or coconut are discouraged.
¼cupbrown sugarAlternate option: ½ tsp molasses per ¼ cup granulated sugar.
2tspblack ground pepper
1Tbsp.garlic granulatedAlternate option: ½ this qty if using garlic powder.
2lbs.Flank SteakAlternatively use Chicken or Pork. For bee, the preference is (in order): Skirt Steak, flank, sirloin tip, sirloin flap, hanger
2peppersBell Peppers, cut into ½-inch stripsdiffering colors are optional
1½large sweet onionsCut into 1-inch slices and then cut rings into large 1-inch pieces
10Tortillas, white floursmall 7-inch. Quantity & sizes can be altered. These are the white flour, soft ones.
Individual Add-ons per Tortilla
2Tbsp.Pico de GalloOPTIONAL
1Tbsp.shredded cheddar cheeseOPTIONAL
Prepare Meat and Vegetables; then, Marinate
Cutup the meat to ensure there are no pieces larger than about 1 pound.
With the meat, cut some deep (halfway down), long slits (along with the grain). Place the meat into a bowl (or sealable, leak-proof plastic bag).
Prepare the bell peppers and onions. You usually get about 8 strips per bell pepper. Discard the inner contents of the bell pepper. Discard the ends and out skins of any onions. Add them into the bowl (or bag) of meat.
Make the marinade in a separate bowl and combine the ingredients well by stirring.
Some people prefer to marinate the meat separate from the vegetables. If you elect this option, ensure you divide the marinade solution appropriately and adjust the subsequent instructions to adapt for this. This recipe marinates both meat and vegetables together.Pour the marinade into the container that has the meat and vegetables. Seal it well and place it in the refrigerator. Let is set for a minimum of about 2 hours and longest being overnight for about 12-24 hrs. Ensure you turn over the meat and vegetables once or twice during this waiting period as the marinade might not fully cover the items. Also, if you used a plastic storage bag, you might want to set it in a bowl or contain in case it seeps a little liquid.
Cook the meat and vegetables
Drain all the marinade from the meat and vegetables bowl or bag. The marinade should be tossed and not re-used.Prepare the grill for cooking. When hot, place the meat pieces on direct heat. Flip it over about every minute until done. The amount of time between when it needs to be turned over depends on how hot the grill is. Turning over each minute is typically for the hotter grills. It will usually flame up on the initial placement of each side due to the oil in the marinade. You can opt to cooking off the direct heat after the first minute on both sides. There is a particular skill to cooking fajitas and this recipe covers direct heat throughout, while managing the grill.For beef, it usually takes about 10-15 minutes to be done. Chicken varies on sizes but it may take about 15-25 minutes and should be cooked to well done. Use a thermometer if possible or you can cut into it to check. The meat will have a darker appearance than normal and that is to be expected.
When the meat is done, either set it aside away from direct heat, in a bowl, or on a cutting board. It must set for about 10 minutes before carving.
While the meat is set aside, you can now cook the marinated vegetables. Using a perforated pan for the grill, get it heated, and add in the vegetables. An alternate method is to cook them indoors in a skillet on a stove. Regardless, stir them periodically to cook for about 5-ish minutes on direct heat at a medium high temperature. The guide is they will be somewhat wilted but not completely mush. When done, set the vegetables aside for use in building the fajitas on the tortillas.
The soft tortillas should be slightly warmed. This can be done by removing them from their plastic bag and placing the stack onto a full paper towel with another paper towel on top. Place that stack in a microwave and heat for about 20-30 seconds. Fajitas are now ready to be served!
You can plan it out by having several small bowls of each item to sequentially build an individual fajita on a tortilla. Below is the order recommended for aligning your production "assembly line". It also frees you up if you let others build their own to suit their own preferences. Some people, for example, won't want bell peppers on theirs.– sour cream is spread across the center length of a tortilla.– guacamole is also spread across, similar to the sour cream.– 2 or 3 meat strips– Pico de Gallo mixture– OPTIONAL: Salsa– Vegetables (onions, 2 bell pepper strips)– Shredded Cheddar CheeseThen, fold (or roll up like a burrito) and enjoy!
What to Serve with Fajitas
While options are up to you, many will serve tortilla chips with salsa as a dip. I've heard of a few that will also have tomato soup. What do you serve with yours? Let us know by adding a comment!
This particular recipe has been perfected over a 15 year period. It’s very flexible in that it can use any of 3 meat types: chicken, pork, or beef. It can be cooked on an outdoor grill or in an indoor oven. It also has an option for a marinade. Frequent questions are answered via the preparation and cooking instructions such as:
Optional Marinade: 1/4 cup oilany type but can be peanut oil or olive oil
Optional Marinade: 3 Tbsp. Balsamic Vinegar
Optional Marinade: 1 Tbsp. Garlic Powder
Optional Marinade: 1 Tbsp. Onion Powder
Spices (mixed into a small cup)
1Tbsp.onion powdercan be heaping Tbsp.
1Tbsp.garlic powdercan be heaping Tbsp
¼tspcayenne pepperthis adds a zesty touch of a "kick". You can eliminate this if you're unsure. This amount would be considered a very slight amount above what's considered "mild" for hotness. It works well due to the variety of other spices and doesn't stand out.
¼cupolive oilcan be another cooking oil of your choice
Preparing the Meat
Cutup the meat in large chunks as illustrated. As an example in cutting sizes, for chicken, you might get about 6-8 pieces per breast.
This step is ONLY if you chose to OPTIONALLY marinate the meat. Add the cutup meat chunks to a bowl for marinating. Then, add in the earlier listed "Optional Marinade Ingredients". Then, cover the bowl and place it in the fridge for about ½ to 1 hour. At the end of that time, remove the bowl from the fridge and drain off the marinade.
Depending how you're going to cook the shish kabobs, either start the charcoal grill or the preheating of the oven. If you have a gas or other fast starting cooking medium, you should choose to do this when you're ready.
Place the cutup meat into a large mixing bowl. This bowl needs to be large enough for soon adding all the vegetables.
Preparing the Vegetables and Skewers
Cut up all the vegetables and place Into the large mixing bowl where you've already added the cutup meat. This is shown by example for each vegetable. These are easily replaced by other vegetables of your past choices.
Cut the bell pepper in half (top to bottom). Remove the seeds and excess interior contents by hand. Then, rinse off and cut each half into 4 pieces.
Regarding squash, you can optionally use a knife to cut off some of the exterior skin. If you do, you'll want about to remove just about ¼ to ⅓. The idea here is that some people will like the squash a bit more; however, it's optional. Note that you don't want to remove all the skin because it will get too mushy.After partial skinning is done, cut the squash in slices about ½ to ⅔ of an inch thick and add them into the bowl.
Cutout to remove the top centers of the tomatoes and thinly slice off the small bottom end of each tomato. Then, from top to bottom cut the tomatoes into 4 pieces each. Then, add them into the bowl.
Peel the onions and cut them vertically from top to bottom into 4 pieces each. Then, add them into the bowl.
Rinse off the mushrooms rather well and place them into the bowl.
After all the meat and vegetables are in the bowl, pour in the "Wet Ingredients" (oil & Worcestershire Sauce). Then, toss/mix those food items together to become lightly coated.
Make the spices mixture in a small container or bowl.
Pour the spices mixture into the bowl of meat and vegetables, sprinkling it out to distribute it somewhat. Then, toss/mix those food items together so the spices will be dispersed more evenly. This is extremely important to evenly distribute the spices (especially for the cayenne pepper).
To create each skewer, start with a solid vegetable (not a tomato). When you add a mushroom, you'll want to skewer it down the center (through the mushroom stem). When you add an onion, some of the layers might start to fall apart, especially at the start of the piercing. You can just do your best to pierce them through the layer centers. There might be some unusable pieces.Basically, you'll do 2 different vegetables and 1 meat chunk, and then repeat. Each skewer should represent a good variety of the vegetables. You'll want the beginning and ending of each skewer to be a solid vegetable. After you've added food items to about half the length of the skewer, you'll want to pull them together (towards the "handle" end) for a little compression. And repeat this when the skewer becomes full, ensuring you still have about 1-inch or more empty on the end. This will help do 2 things: 1) to better encourage the melding of 2-3 flavors for each food item, and 2) to provide support while cooking, which will result in less odds of veggies falling off the skewer.
As you prepare each skewer, place them onto a large (ungreased) baking sheet. This will be later inserted into the oven or carried outside to the grill. If you are planning on using an oven, ensure you do not use parchment paper.
If you do have any excess vegetables or meat, you can finalize them as a partial skewer.
Now, perform only 1 of the following cooking options.
Cooking Option 1: On The GRILL
If using a grill, the types of grills vary widely so you'll need to adjust these steps to meet your grill's scenario. These steps are written for a readied and hot charcoal grill with no adjustable grilling surface. The starting temperature is about 450° Fahrenheit and will vary during the cooking process.
Be conscious of the skewers heat and how it retains heat. Use an oven mitt or other heat protection every time you need to turn, grab, or hold a skewer.
Initially, the skewers are placed on the grill on indirect heat (not directly over the charcoal).
Next, ensure your grill top is now closed/on for 6 minutes. For kettle grills, the top and bottom vents should remain open. For rectangular grills, both vents on one side should be open, e.g., top cover left and main charcoal cavity left side. If you're losing some noticeable heat (or air for charcoal burning), open up both sides. And, of course, if you're very familiar with how your grill handles ventilation and you have your own preferences, it's more important you go for it.
Turn the skewers and, this time, place them on direct heat (over the charcoal) for approximately 4 minutes with the cover closed/on. Watch for managing any flare-ups for any needed adjustments.
The remainder of the time is done on direct heat with the cover open/off. Turn the skewers about every 3 minutes until the meat is done. This may take a remaining total of about 12-15 minutes. If you're experiencing any unmanageable flareups, you can have some times with shifting back to indirect heat.
Cooking Option 2: Broiling In The OVEN
If using an oven, the times and spacings among some models will vary a bit. This recipe is based on using an average-sized oven and not using any convection feature. Broiling shish kabobs are not recommended for a small type of oven like a toaster oven.
Turn on the oven broiler (make the temp around 425° to 450° Fahrenheit) and prepare to have a shelf in the middle. After the broiler's been on for about 5 minutes, place the baking sheet with the skewers, onto that middle shelf and close the oven door.
Be conscious of the skewers heat and how it retains heat. Use an oven mitt or other heat protection every time you need to turn, grab, or hold a skewer.
About every 3-5 minutes, turn the skewers so a different side is facing the top heat. This may be repeated about 4-6 times, until each "side" is browned or slightly charred a bit. You can check the temp of a large meat chunk (or cut one open) to ensure it's cooked to a correct doneness for you. Assuming you're using metal skewers, the meat will cook more rapidly. So, the total time for doneness might be around 20-35 minutes, give or take. TIP: if you end up with them becoming fully browned on all sides but, the meat's not yet done, you can switch over to bake immediately to finish it out, with no more rotating of the skewers. Although I've never experienced this.
After Cooking – SERVE the Shish Kabobs
When done, remove the skewers from the grill/oven and serve after about a minimum 3-minute wait. Be conscious of the skewers heat and continue to use an oven mitt or other heat protection. One appropriate manner of presenting and serving shish kabobs is to show a skewer to a recipient with the pointed tip on the far end of their plate. Then, with a large serving fork, you push off about 1/4 of the food items from the end. Then, you move the tip, as needed, and repeat the process as you work your way similarly towards the "handle" end until the skewer is emptied. You then repeat with with the remaining serving plates.
An alternate method of serving, is to empty some skewers into a large serving bowl or onto a platter for common, sharing at the table. Tongs or forks are used to where individuals "grab" a collection of their preferred items and they can avoid the ones they don't like and rarely ever eat. It's very convenient to serve in this way. And the presentation still is excellent. However, if it's anticipated there might be some challenging judgment calls on individuals removing too much of a single item (like the meat or a certain vegetable) then, serving a plate for one or more persons is also an appropriate serving decision.
Regarding the optional marinade, I have not experienced a notable change in marinating the meat when it’s chicken. But, with beef or pork, there was a good change with those items when marinated. All three types of meat are very good without any marinating. I’ve been asked if you cut back on the spices or oil if you do marinate the meat and that answer is “No”.Regarding some vegetables becoming too mushy on the skewers, tomatoes are the biggest culprit. If you compress the items together on the skewer, at least the softer vegetables, like tomatoes, won’t fall off during the cooking process. I have experimented cooking them separately and it avoids them getting too soft. However, the loss of the melded flavor of those vegetables, alongside other items on the skewer was too great, in my opinion. So, I continue to skewer all vegetables knowing this.