Ultimate Nachos


  • Salsa Verde Ranch Chicken
    • 1½ pounds boneless, skinless chicken breasts
    • 1 (24 ounce) salsa verde
    • 1 packet ranch seasoning
    • ½ teaspoon cumin
    • ½ cup sour cream (optional)
  • 1 large bag tortilla chips
  • 1 large can refried black beans
  • 1 can whole black beans, drained and rinsed
  • 6 cups shredded monterey jack and cheddar cheese blend
  • 4 green onions (chopped)
  • 4 Roma tomatoes (diced)
  • 1-2 jalapeños (thinly sliced)
  • Handful of cilantro (chopped)
  • Creamy Avocado Salsa Verde
    • 1 cup salsa verde
    • 1-2 ripe avocados


Combine the chicken, salsa verde, packet of ranch seasoning, and cumin in a slow cooker. Cook for 3-4 hours on high heat or 5-6 hours on low heat. If using frozen chicken, add an extra hour to the cooking time. When chicken is done, shred with two forks.

Heat oven to 400° F. Line 2 large baking sheets with foil.

Arrange tortilla chips in a single layer on each pan. Drop small dollops of refried beans over the chips, then top with the shredded chicken and black beans, dividing evenly between each pan. Sprinkle 3 cups of the shredded cheese over each sheet pan of nachos, then bake in the oven until the cheese is melted and bubbling, about 8-10 minutes. You may have to do this in batches if your oven can’t hold both sheet pans at once.

Remove nachos from the oven and top with the green onions, tomatoes, jalapeños, and cilantro, sprinkling them evenly over top of each pan of nachos. Serve immediately with picante sauce and creamy avocado salsa verde.

Creamy Avocado Salsa Verde

Combine 1 cup of salsa verde in a food processor or blender with 1 large or 2 small ripe avocados and blend until smooth.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License