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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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 is a wonderfully authentic recipe that beats the pre-made packages from a grocery store.
You can make this a day or two in advance, as it will last for up to 3 days. It goes great with fajitas and along with your other dips for appetizers. This is rated somewhat mild for spiciness so, for more spicy servings, just increase the cayenne red pepper a bit. This recipe is related to Fajitas and Pico de Gallo and we have those recipes as well. They’re here: Pico de Gallo and Fajitas.
For more information about Guacamole and its meanings, click here.
This fresh Guacamole recipe is great with Fajitas and many other dishes. It can even be served as a dip with multiple appetizers. It's ready for use immediately and can last for up to 3 days in the refrigerator.
You can’t beat this authentic Pico de Gallo recipe over those in the grocery store. Most of them will mainly just have chopped tomatoes and onions. This has it all, as you’ll discover.
You can make this a day or two in advance. It goes best with fajitas and some use it with corn tortilla chips as an appetizer, like salsa. And some even add this to a pre-packaged salsa for enhancing the flavor. This is between mild and medium spicy so, for less spicy servings, reduce or omit the jalapeno pepper.
This recipe is related to Fajitas and Guacamole and we have those recipes as well. They’re here: Fajitasand Guacamole .
For more information about Pico de Gallo and its meanings, click here.
Pico de Gallo
This fresh Pico de Gallo recipe is great with Fajitas or it can be served as an appetizer with corn tortilla chips. It tastes even better if prepared a bit in advance to set in the fridge for the flavors to meld, whether it's a couple of hours or overnight.
1cupdiced tomatoesYou can alternately use canned drained diced tomatoes
1cupdiced sweet onion
1pepperjalapeno, seeds removed, chopped smallSliced down the middle and remove the seeds. The seeds are what's the hottest! Avoid juices splattering in your eyes. Avoid touching your face and eyes. Wash hands thoroughly when done with jalapeno work.
½cupcilantro, freeze-dried chopped leavesFreeze dried, chopped leaves. Optionally use fresh chopped leaves, about ½ quantity more.
1Tbsp.lime juiceCan eventually use more to taste, although it's subtle.
Combine all ingredients, ensuring lime juice is last. Thoroughly mix-toss together. It's then ready to use. However, it tastes better if made in advance by a couple of hours or overnight.
You can store covered in the refrigerator for a maximum of about 3 days for usage; mix up again prior to each usage.