Cheesy Chicken Nachos With Avocado and Radish

Is anyone truly satisfied with loaded cheesy nachos from restaurants? Finding the best chip that’s equally loaded with toppings always feels like a fight. Consequently, eating sparsely topped nachos becomes an archaeological dig to unearth just the right bite before your friend does. The process can be stressful, to say the least.

On the other hand, making a cheesy chicken nachos recipe at home leaves you to pile the goodies evenly over the chips, which you’ll arrange in a single layer on a rimmed baking sheet. This means every chip is gloriously topped with chicken, cheese, salsa, avocado, and, well, more cheese. Make this dish a heartier meal by adding black beans.

• 1 11-oz. pkg. tortilla chips
• 2 cups shredded rotisserie chicken
• 6 ounces sharp Cheddar cheese, shredded (about 1½ cups)
• 1 cup prepared pico de gallo or salsa
• 2 radishes, thinly sliced
• 2 ounces cotija cheese, crumbled (about ½ cup)
• 1 ripe avocado, sliced
• ½ cup loosely packed fresh cilantro leaves
• 1 jalapeño, thinly sliced (optional)
• Hot sauce, for serving (optional)

Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Step 3

Top nachos with pico de gallo, radishes, cotija, avocado, cilantro, and jalapeño and hot sauce, if using. Serve immediately.