Loaded High Protein Nachos - A Hearty, Crowd-Pleasing Snack
Loaded high protein nachos stacked with bold flavors, melty cheese, and satisfying protein. A fun, hearty twist on a classic crowd favorite!
Ingredients
- 10–12 ounces high-protein tortilla chips (store-bought or baked; choose sturdy chips)
- 1 pound lean ground turkey or chicken (93% lean or leaner)
- 1 teaspoon olive oil (optional, for browning)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1/4–1/2 teaspoon crushed red pepper flakes (optional)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (frozen and thawed or canned and drained)
- 1 1/2 cups reduced-fat shredded Mexican blend or cheddar cheese
- ½ cup queso fresco or cotija, crumbled (optional for extra flavor)
- 1 large tomato, diced (or 1 cup pico de gallo)
- 1 large avocado, diced or sliced
- ½ cup plain 2% Greek yogurt (as a high-protein sour cream swap)
- ⅓ cup salsa or hot sauce of choice
- ¼ cup pickled jalapeño slices (or fresh, thinly sliced)
- ¼ cup chopped cilantro
- 2 green onions, thinly sliced
- Lime wedges, for serving
Instructions
- Prep the pan: Heat the oven to 400°F (205°C). Line a large sheet pan with parchment for easy cleanup.
- Cook the protein: Warm a skillet over medium heat with olive oil. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds.
- Season: Add ground turkey or chicken. Cook, breaking it up, until no longer pink, 5–7 minutes. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, pepper, and red pepper flakes. Stir 1–2 minutes to bloom the spices. Taste and adjust salt.
- Warm the beans and corn: Stir black beans and corn into the meat mixture and cook 1–2 minutes until heated through. Remove from heat.
- Build the first layer: Spread half the chips on the sheet pan. Top with half the meat-bean mixture and half the shredded cheese.
- Build the second layer: Add remaining chips, then the rest of the meat-bean mixture and shredded cheese. This double-layer method keeps every bite loaded.
- Bake: Place in the oven for 6–8 minutes, until the cheese is melted and edges are lightly golden.
- Finish with fresh toppings: Remove from the oven. Sprinkle with queso fresco or cotija (if using), tomato, jalapeños, cilantro, and green onions. Add avocado last to keep it fresh.
- High-protein sauce swap: Dollop Greek yogurt over the nachos or serve it on the side with salsa or hot sauce. Squeeze lime over the top right before serving.
- Serve immediately: Nachos are best hot and crisp. Bring the pan right to the table and let everyone dig in.
