Don't be alarmed, this nacho recipe is easier than it seems, and much more delicious than you can even imagine! Crispy, cheesy, and cooks in 15 minutes.
Prep Time: 40 minutes
Cooking Time: 15 minutes
1 (15-ounce) can black beans
1 (2.25-ounce) can sliced black olives
12 ounces sharp cheddar or Monterey jack cheese, or a combination (3 cups shredded)
1 small roma tomato
8 medium scallions
1 small jalapeño
1 pound chicken breasts, cut into bite sized-strips
1 bag of Sylvia's Crispy Fried Chicken Mix
1/4 cup water
1/2 cup salsa
1 (16-ounce) bag restaurant-style tortilla chips
Sour cream, for serving
Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
- Prepare the following, keeping them separate: Drain and rinse 1 can black beans. Drain 1 can sliced black olives. Grate 12 ounces sharp cheddar or Monterey jack cheese on the large holes of a box grater (about 3 cups). Chop 1 roma tomato. Thinly slice 8 scallions and 1 small jalapeño.
- Prepare the egg wash. Dip chicken strips into the egg wash before rolling into Sylvia's Crispy Fried Chicken Mix. Shake chicken until evenly coated. Fry at 375°F, until golden brown and cooked. Set aside on a paper towel. Before bulding the nachos, Add 1/2 cup salsa and toss to combine.
- Build the nachos: arrange about half of a 16-ounce bag of tortilla chips on the baking sheet in an even layer. Top with half of the seasoned chicken and a handful of shredded cheese. Layer the remaining chips on top, followed by the remaining chicken and cheese. Sprinkle with the black beans.
- Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes. Just before serving, garnish with the black olives, jalapeño, tomato, dollops of sour cream, and scallions.