Monster Nachos

September 27, 2017

There are days that I completely forget I purchased something at the grocery store and never used. Case and point, the entire pound of Boars Head Vermont white cheddar I had sliced at the deli.  Has that ever happened to you?  Since I had all this delicious cheese I decided to put it to good use.




A couple months back, Mike and I went out to dinner with some of our friends and we got this ginormous mound of nachos, I mean, this thing was like a mountain of nacho heaven.  SO good.  It was my inspiration for making my monster nachos.  It has all the works, including refried beans, sliced jalapeños, and even (as if I could leave it off) guacamole.  I even got fancy and drizzled my sour cream on top, like at the restaurant.  What you don't see if the big dollop that came after my pretty picture, yeeeuuummmm.  It pairs perfectly with my Tomatillo Salsa




I used a skillet and layered multiple times to create the height I wanted.  Make sure to add the guacamole and sour cream after it bakes.  Start off your baking at a lower temperature to get everything ooey and gooey and then at the end you can crank it up a bit to get some nice color.



These nachos are also a great dish to make on game days!  Whether you're a football family or a hockey family (like we are).  You will be the most popular house on the block if you serve these up to your friends and family.  The more people, the higher the nachos, the bigger the monster!



1 8 oz bag tortilla chips

2 chicken breasts, cooked and shredded

1/2 - 3/4 of a can refried beans

8 oz shredded sharp white cheese (or sliced!)

1/3 c sliced jarred jalapeños 

1/3 cup white or yellow onion, diced

4 tomatoes, seeded and diced 



2 avocados

2 tbsp onion

1/2 lime

squeeze of lemon juice

salt and pepper

1 tbsp cilantro

pinch of cumin


(If you don't have your chicken cooked already, put it in the oven for 25 minutes at 400 degrees, once it's done shred it and set it aside and then follow the steps below.)


Preheat oven to 325.  Grab a skillet and spray it with non-stick spray.  I like to layer in this order so everything binds together nicely:

Tortilla chips > refried beans > shredded chicken > onions > tomatoes > jalapeños > cheese > REPEAT.


End with your final layer, cheese on top.  Pop it in the oven uncovered for 20 minutes.  Turn your heat up to 375  and cook an additional 5-10.  Let it cool a few minutes while you prepare your guacamole. Dollop guacamole and sour cream on top.  The skies the limit with toppings, try adding some olives, cilantro, salsa etc.   This recipe is the perfect bones!


Serve and enjoy!


Cook with Love,



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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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