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Individual nachos on a plate topped with sour cream and guacamole

Mini Individual Nachos

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 bag tortilla chips
  • 1 1/2 cups shredded chicken, chopped
  • 15 oz can of black beans, drained and rinsed
  • 3 cups shredded Monterey jack cheese
  • 1/4 cup chopped scallions
  • 1 jalapeno, thinly sliced optional
  • 1 cup guacamole, or mashed avocado
  • 4 tbsp chopped cilantro
  • 3/4 cup salsa
  • 1/2 cup sour cream

Method
 

  1. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
  2. 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.
  3. Sprinkle each chip circle evenly with the chicken, black beans, and shredded cheese.
  4. Bake until the cheese is totally melted, about 15 minutes. Transfer the nacho piles to individual plates using a spatula.
  5. Top each pile evenly with the chopped scallions, sliced jalapeno, guacamole, salsa, cilantro, and sour cream. Serve immediately and enjoy!