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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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Course: Appetizer, Snack
Cuisine: American
Keyword: individual nachos, mini nachos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

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

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!