How to Make the Ultimate Nacho Charcuterie Board

Ingredients

• 8 oz Tortilla Chips (store‑bought, plain or lightly salted)
• 2 cups Shredded Mexican Blend Cheese (shredded, can use cheddar or Monterey Jack)
• 1 cup Queso Dip (store‑bought or homemade)
• 1 cup Refried Beans (canned, warmed)
• 1 cup Cooked Shredded Chicken (rotisserie chicken, shredded)
• 0.5 cup Salami (thinly sliced)
• 0.25 cup Pickles (dill, sliced)
• 0.25 cup Fresh Cilantro (chopped)
• 1 Lime (cut into wedges)
• 0.25 cup Diced Tomatoes (fresh, optional)
• 1 tablespoon Jalapeño Slices (seeded for less heat, optional)

Instructions

1. Prepare Toppings

   Dice the tomatoes, slice the jalapeños, chop the cilantro, slice the pickles, and shred the cooked chicken if not already shredded. Arrange salami slices on a plate.

   Time: PT10M

2. Warm Cheese Mixture

   Combine the shredded Mexican blend cheese and queso dip in the crockpot. Set to low and stir occasionally until the cheese is fully melted and the mixture is smooth, about 10 minutes.

   Time: PT10M

   Temperature: Low

3. Assemble Nachos in Bowls

   Divide the tortilla chips evenly among four individual bowls. Drizzle the hot cheese mixture over the chips, then top with refried beans, shredded chicken, salami, pickles, tomatoes, and jalapeño slices.

   Time: PT5M

4. Garnish and Serve

   Sprinkle chopped cilantro over each bowl and place a lime wedge on the side. Serve immediately while the cheese is warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

4g