If you want an easy appetizer for the weekend match-up or your next football party, these Blue Coyote Chicken and Black Bean Nachos are the way to go. It’s easy to make a vegetarian version too!
We start with smoky black beans, seasoned chicken, and Monterey Jack cheese to create the perfect foundation for a finishing touch of guacamole, sour cream, and salsa.
Inspired by the nachos we had at the Blue Coyote Grill in Palm Springs. It’s the chunks of chicken and smoky black beans that really set this recipe apart from the usual chicken nachos and make them an instant favorite.
Oven-baked nachos are the best, in my opinion, because the chips get browned at the edges and extra crispy. You gotta love the browned bits of cheese mixed with the stringy melted cheese—so much better than the goopy processed stuff.
When we have these easy chicken nachos for dinner, each plate is custom-loaded and baked, which means the plates are hot when served. Each person decides on their serving size and preferred chicken-beans-cheese ratio, and keeps the nachos warm while we eat.
Don’t worry about the kids—it’s easy to slide the nachos off the hot plate onto another before serving littles. Add a veggie tray, and dinner is set!
TIP: Using oven-safe plates and taking care of table surfaces with trivets or potholders is important when baking individual servings.
How to Make Nachos For a Party
To accommodate a crowd, bake Blue Coyote Chicken and Black Bean Nachos on a large sheet pan. These loaded chicken nachos can be pulled from the pan to create individual servings on smaller plates. Set up a nacho bar with assorted garnishes for guests to dress their own.
The best way to layer sheet-pan baked nachos:
- Arrange a 1-inch single layer of tortilla chips on the pan so that some chips overlap but aren’t piled.
- Layer half the cheese over the chips.
- Sprinkle 1/2 of the cooked chicken on top of the cheese layer.
- Dot with 1/2 of the black beans over the chicken layer (use a slotted spoon to avoid the liquid).
- Add another sparse layer of chips, touching but not overlapped or stacked.
- Top with another layer of cheese.
- Bake in an oven at 350° until cheese is melted and chips are crispy—10-15 minutes, depending on the pan size and layers.
This layering allows for the cheese, chicken, and beans to get layered in instead of just sitting on top. For best results, make sure the edges of the chips are poking out of the toppings so they can crisp.
The best garnishes for a Nacho Bar:
- Guacamole (Try our famous, always requested for parties recipe)
- Fresh or pickled jalapenos
- Pickled red onions
- Black olives
- Sour cream or Greek yogurt
- Salsa, both mild and hot (we like this peach salsa too)
- Pico de Gallo
- Fresh tomatoes
- Green onions
- Cilantro
- Hot sauce (Chipotle Tabasco is our favorite)
RECIPE STEP BY STEP
- Simmer black beans (do not drain) and liquid smoke flavoring in a saucepan for 15-20 minutes.
- Cook chicken and garlic with Poultry Magic seasoning (2-3 tablespoons) for 5-7 minutes.
- Arrange a layer of tortilla chips on an oven-safe plate or pan (8-10 large chips) for one serving.
- Layer 1/2 – 3/4 cup cheese to cover the chips.
- Sprinkle about 1/2 cup of cooked chicken on the cheese layer.
- Dot 2-3 tablespoons of black beans on top of the chicken layer.
- Bake in an oven at 350° until cheese is melted and chips are crispy for 7-8 minutes.
RECIPE VARIATIONS
- Make Vegetarian Blue Coyote Nachos with cubed portobello mushrooms instead of chicken.
- Create a colorful mix of chips with yellow and blue corn tortilla chips
- Substitute pinto beans for the black beans
- Substitute cubed avocado for the guacamole
- Make the chicken spicer by adding chopped chipotle chiles in adobo when cooking the chicken.
- Substitute a Mexican cheese blend for the Monterey Jack, but it won’t be as stringy when melted.
More Appetizer and Party Recipes You’ll Love
- Black Bean Confetti Salsa
- BBQ Chicken Nachos
- Buffalo Chicken Dip
- Cedar Grilled Chicken-Stuffed Poblanos
- 14 Healthy Super Bowl Party Recipes
- Super Bowl Party Food Roundup – 50 Recipe Ideas for the Big Game
- Caramelized Onion Dip
- Parmesan & Herb Zucchini Sticks
- Hot Artichoke Dip
- Tri-tip Steak Chili
- BBQ Pulled Pork Stuffed Jalapenos
Blue Coyote Nachos
Ingredients
- 1 large bag tortilla chips , about 18 ounces
- 3 boneless, skinless chicken breasts , cut into 1-inch cubes
- 2 tablespoons butter
- 2 cloves garlic , minced
- 3 tablespoons Paul Prudhomme Poultry Magic
- 15 ounces black beans , with liquid
- 3 tablespoons hickory liquid smoke flavoring
- 4 cups shredded Monterey Jack cheese
Garnish Options
- Salsa
- Guacamole
- Sour cream
- Jalapeno peppers
- Sliced black olives
- Green onions
- Cilantro
Instructions
- Heat oven to 350°F.
- Simmer black beans and liquid smoke flavoring for 15-20 minutes. Taste the beans to see if the smoke flavoring has infused the beans. Simmer longer if needed. Remove from heat and set aside until ready to layer the nachos.
- While the beans are simmering, cut the chicken into 1-inch cubes. Heat butter in a skillet over medium heat. Add chicken and garlic, stirring to incorporate, and start to sear the chicken for 1-2 minutes.
- Sprinkle generously with Poultry Magic seasoning (2-3 tablespoons) and continue to cook until chicken is cooked through, 5-7 minutes. Transfer to a platter and set aside.
- Prepare guacamole and grate the cheese.
Layering the Nachos:
- Place a layer of tortilla chips on a ceramic plate (approx. 8-10 large chips) for one serving. (Serving sizes can be customized for each person.) Sprinkle 1/2 – 3/4 cup cheese to cover the chips. Arrange about 1/2 cup of the cooked chicken on top of the cheese layer and about 3 tablespoons of black beans (use a slotted spoon to avoid the liquid) on top of the chicken layer.Note: Serving sizes can be customized for each individual and served directly on the hot plate for adults (slide nachos onto cool plates for kids).
- Bake in the oven at 350°F until cheese melts and chips are lightly browned and crisp, 7 to 8 minutes, depending on the serving size.
- Garnish each plate with chosen garnishes and serve immediately.
Notes
- Make Vegetarian Blue Coyote Nachos with cubed portobello mushrooms instead of chicken
- Create a colorful mix of chips with yellow and blue corn tortilla chips
- Substitute pinto beans for the black beans
- Cubed avocado can be subbed for the guacamole
- Make the chicken spicer by adding in chopped chipotle chiles in adobo when cooking the chicken
- Substitute a Mexican blend of shredded cheese for the Monterey Jack, but it won’t be as stringy
Jeff the Chef says
There was a period of time in my life when I ate almost nothing but nachos. (College.) Nowadays, I can’t tell you the last time I really enjoyed them. I mean, it seems like I don’t see them on menus all that often, but when I do, I always feel like they don’t do justice to those good old days. I guess if I want great nachos, I’ll have to learn to make them myself! So thanks for the recipe. I love that it feeds a crowd, because that’s how much nachos I’d prefer to eat on my own!
Jan says
The. Best. Ever. Our guests loved these and they are our new favorite!
Christy says
I just adore nachos – they are little bites of deliciousness! I have never thought to have each person load up there plate and then bake them – I can’t wait to try that! Thanks for sharing this with us at the hearth and soul hop!
Heather @girlichef says
My mouth is LITERALLY watering. I’m totally a closet-nacho-freak…and I want to dive in right now! Lovin’ the flavor and the presentation. Thanks so much for sharing these w/ the hearth and soul hop this week!
rsmacaalay says
Those nachos look awesome and easy to make as well, we always use to serve this to our house guest everytime we have visitors. I guess I will try your version as we always use minced beef.