Best Chicken Bean And Rice Nachos Recipes

CHICKEN NACHOS WITH REFRIED BEANS

Chicken Nachos with Refried Beans image

A basic recipe for nachos with refried beans that can be modified to anything you have on hand, including leftovers!

Provided by Jennifer Dunn

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 20m

Yield 8

Number Of Ingredients 5

Ingredients

1 (14.5 ounce) package tortilla chips
1 (16 ounce) can refried beans
2 cooked skinless, boneless chicken breast halves, cut into bite-sized pieces
1 cup canned jalapeno pepper slices
12 ounces shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with parchment paper.
Pour tortilla chips onto the prepared baking sheet. Spread refried beans over the chips. Layer on chicken and jalapenos. Top with Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbly, about 6 minutes.

Nutrition Facts : Calories 520.5 calories, Carbohydrate 43.3 g, Cholesterol 66.9 mg, Fat 28.6 g, Fiber 6.1 g, Protein 24.3 g, SaturatedFat 11.2 g, Sodium 944 mg, Sugar 1.2 g

CHICKEN AND BLACK BEAN NACHOS

Chicken and Black Bean Nachos image

Provided by Katie Lee Biegel

Time 20m

Yield 6 servings

Number Of Ingredients 18

Ingredients

Half a 13-ounce bag tortilla chips (about 5 cups)
One 15-ounce can black beans, rinsed and drained
Half a rotisserie chicken, skin removed, meat shredded
2 1/2 cups shredded Mexican cheese blend
1 cup shredded iceberg lettuce
1 to 1 1/2 cups salsa
1 cup sour cream
1 1/2 cups Roasted Garlic Guacamole, recipe follows, or store-bought guacamole
2 tablespoons minced fresh cilantro
Pickled jalapenos, for serving
1 head garlic
1 teaspoon olive oil
1/2 serrano pepper
4 Hass avocadoes, halved, pitted and peeled
Juice of 1 lime
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro

Steps:

Preheat the oven to 400 F.
Spread the chips out evenly on a baking sheet. Top with the beans and chicken, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos.
Preheat the oven to 400 degrees F.
Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.
In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to a bowl and stir in the cilantro.
Yield: 6 to 8 servings