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.
It takes just a few nearly common spices to make this easy recipe. You might already have the onion power, red cayenne pepper, and garlic powder. The key spices remaining are cumin and chili powder that give it that unique flavor. And, you can save a lot of money making your own.
What gives this seasoning recipe its unique flavor is the combination of chili powder and cumin. This is one of the simplest seasoning mixes to make. It amazes me of the cost of this item in small packets from the grocery stores. Making your own is extremely simple. Yet it’s still a good future time saver to make it in at least a small bulk amount and storing it for future recipes.
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