These mini nachos have all the toppings of a loaded plate but in a manageable snack size, and they are made in the oven to save you time and trouble!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizer, Snack
Cuisine: American
Keyword: individual nachos, mini nachos
Servings: 6
Ingredients
1bagtortilla chips
1 1/2cupsshredded chicken, chopped
15ozcan of black beans, drained and rinsed
3cupsshredded Monterey jack cheese
1/4cupchopped scallions
1jalapeno, thinly slicedoptional
1cupguacamole, or mashed avocado
4tbspchopped cilantro
3/4cupsalsa
1/2cupsour cream
Instructions
Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
On the baking sheet build a small spiral of 15 chips, stacking them close together. Repeat the process until there are six small circles of chips on the baking sheet.
Sprinkle each chip circle evenly with the chicken, black beans, and shredded cheese.
Bake until the cheese is totally melted, about 15 minutes. Transfer the nacho piles to individual plates using a spatula.
Top each pile evenly with the chopped scallions, sliced jalapeno, guacamole, salsa, cilantro, and sour cream. Serve immediately and enjoy!