Chicken Avocado and Monterey Jack Nachos

Nachos can be taken from good to great with just a few tips - start with the right chips, use good melting cheeses and layer your ingredients.

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Chicken Avocado and Monterey Jack Nachos

  • Prep Time: 10 m
  • Cook Time: 15 m
  • Total Time: 25 m
  • Servings:


  • 1 large bag of corn tortilla chips
  • 1 cup grated Monterey Jack cheese
  • 2 cups grated Pepper Jack cheese
  • 2 cups shredded cooked chicken
  • 2 avocadoes diced and peeled
  • 2 green onions sliced on the bias
  • 1 jar tomato salsa or your home-made salsa
  • 1 cup sour cream optional


  1. Pre-heat the oven to 350ºF.
  2. Combine the cheeses in a small bowl. Layer the ingredients evenly as follows on a cookie sheet or oven-safe ceramic platter: corn tortilla chips, a good handful of cheese, dollops of salsa, chicken, avocado, green onions, more chips, more cheese, more salsa, more chicken, more avocado, more green onions, and so on until the ingredients are gone, ending with a layer of cheese.
  3. Bake in the oven for 10 to 15 minutes, or until all the cheese has melted and is bubbling. Remove and serve with sour cream and any remaining salsa.
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Comments (7)Post a Reply

  1. 5 stars
    A favorite. Very tasty and easy. Would love to know what kind of chips were used in the video. I couldn’t find tri-color ones. I used two kinds of chips and it tasted great; it would be nice to know to add some visual appeal.

    1. Hi Jan. I’m afraid I don’t know the brand of chips I used in the video. It was a food service bag of chips that came in tricolor. You did the right thing to improvise – buying two kinds of chips.

    1. That was a ratchet cheese grater that was available on QVC for a while. I’m afraid I don’t think it is available any longer.

  2. 5 stars
    Looks delish,but I’m a bit confused. The video clip does not show you layering salsa before baking, but the printed recipe lists salsa in prepping layers. Which is it, as I would think that the chips could get soggy with salsa baked in?

    1. You really can make them either way. If you layer the chicken and cheese on the chips and then dollop a little salsa on top, the chips shouldn’t get too soggy. But you can also omit the salsa from the layers and just serve it on the side if you like.

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