Fully Loaded Buffalo Chicken Nachos
These fully loaded nachos feature a vibrant mix of shredded Monterey Jack and Cheddar cheeses, black beans, and a kick of Frank's Red Hot sauce over crispy tortilla chips. Finished with fresh red onion, cilantro, and a dollop of sour cream, they offer a satisfying blend of textures and bold buffalo flavor, perfect for sharing.
Equipment
- 1 Baking Sheet Large enough for a single layer of nachos
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl Small to medium size
- 1 Measuring Spoons
Ingredients
Main
- 3 tbsp. Frank's Red Hot Original Sauce
- 0.5 c. diced red onion
- 0.5 c. Chopped cilantro
- 15 oz. can of black beans rinsed and drained
- 8 oz. shredded Monterey Jack cheese
- 8 oz. shredded Cheddar cheese
- 0.5 c. sour cream
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange a generous single layer of tortilla chips on a large baking sheet.
- In a small bowl, if using, combine 1.5-2 cups of pre-cooked, shredded chicken with an additional 2-3 tablespoons of Frank's Red Hot Original Sauce; toss to coat.
- Evenly scatter half of the rinsed and drained black beans, about a third of the diced red onion, and half of the buffalo chicken mixture (if using) over the chips.
- Sprinkle half of the shredded Monterey Jack and Cheddar cheeses over the first layer of toppings.
- Add a second layer of tortilla chips, then repeat with the remaining black beans, red onion, buffalo chicken (if using), and cheese.
- Bake for 8-12 minutes, or until the cheese is thoroughly melted and bubbly, and the chips are slightly golden at the edges.
- While the nachos bake, finely chop the fresh cilantro.
- Remove the nachos from the oven and immediately dollop spoonfuls of sour cream generously over the hot nachos.
- Garnish with the remaining fresh cilantro and diced red onion, then serve hot.
Notes
Crucially, the provided recipe title mentions 'Buffalo Chicken Nachos,' yet chicken is omitted from the ingredients list. To deliver on the promise of a truly 'Fully Loaded' dish, incorporate 1.5-2 cups of shredded, cooked chicken (rotisserie works well) tossed with 2-3 additional tablespoons of Frank's Red Hot sauce before layering. For optimal flavor and texture, ensure even distribution of ingredients. Create multiple, thinner layers rather than one thick layer of toppings. This ensures every chip gets a share of melted cheese and flavorful toppings. Prevent soggy nachos by heating the black beans lightly before layering. Also, avoid overloading chips; a good balance ensures crispness. Consider finishing with a quick broil for a bubbly, slightly browned cheese crust, but watch carefully to prevent burning.