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To create the perfect Mini Chicken Nacho Toast Stacks, it’s crucial to understand the essential components that make up this delightful dish. Each ingredient plays a vital role in contributing to the overall flavor, texture, and nutritional value of the stacks.

Mini Chicken Nacho Toast Stacks

Discover the joy of Mini Chicken Nacho Toast Stacks, the perfect bite-sized appetizer that combines the beloved flavors of nachos with crunchy baguette slices. Ideal for parties or family dinners, these stacks are easy to make and customized with shredded chicken, melted cheese, and fresh veggies. With a simple preparation process, you'll create a mouthwatering dish that impresses guests and satisfies cravings. Explore this delicious recipe and treat your loved ones today!
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Ingredients
  

1 baguette, sliced into 1/2-inch slices

1 cup cooked chicken, shredded (rotisserie works great!)

1 cup shredded cheddar cheese

1 cup nacho cheese sauce

1/2 cup cherry tomatoes, diced

1/2 cup canned black beans, rinsed and drained

1/4 cup red onion, finely chopped

1/4 cup sliced jalapeños (fresh or pickled)

1/4 cup fresh cilantro, chopped

1 teaspoon taco seasoning

Salt and pepper to taste

Olive oil for drizzling

Sour cream and guacamole for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    Prepare the Toasts: Lay the sliced baguette on the baking sheet. Lightly drizzle both sides with olive oil and sprinkle with salt and pepper. Bake for about 5-7 minutes, or until just golden and crispy.

      Mix the Chicken: In a medium bowl, combine the shredded chicken, taco seasoning, jalapeños, red onion, and half of the diced tomatoes. Mix well to ensure the flavors meld.

        Assemble the Stacks: Remove the toasted baguette slices from the oven. Spread a tablespoon of nacho cheese sauce on each slice. Top with a generous amount of the chicken mixture, followed by a sprinkling of shredded cheddar cheese.

          Bake Again: Return the assembled stacks to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Once out of the oven, top each stack with the remaining diced tomatoes and chopped cilantro. Serve hot with sour cream and guacamole on the side for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings