The week after Christmas we took a little vacation to Las Vegas – it was fun to get away with our family, play lots and lots of pickleball, and eat out to our hearts content. We ate at one restaurant called Nacho Daddy that was my nacho-loving-pregnant-heart’s dream come TRUE! This recipe is a take on their Fiesta Nachos, and it was a fast favorite at our house!
We started with a layer of blue and gold corn tortilla chips, then topped them with sautéed onions, refried beans, grilled chicken, and Mexican blend cheese.
Then I added a second layer of chips, onions, beans, chicken, and cheese, and melted them to perfection. Before serving, I topped them with pico de gallo, drizzled sour cream, guacamole, and cilantro.
In a small skillet over medium heat, saute onion and olive oil until onion starts to brown and soften.
In a large oven-safe skillet or 9x13" baking dish, place half the golden corn tortilla chips and blue corn tortilla chips. Top with half the sauteed onion, 1/2 cup refried beans (dropped in spoonfuls over the chips), half the chicken, and half the cheese. Repeat layers.
Bake for 5-8 minutes, until cheese has completely melted.
Remove from oven and top with pico de gallo, sour cream, guacamole, and cilantro. Serve warm.