Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 8 (serving size: 5 loaded raviolis)

Just when you thought loaded nachos couldn’t go any further…

How to Make It

Step 1

Line a rimmed baking sheet with aluminum foil. Place a wire rack in a second rimmed baking sheet lined with paper towels. Pour enough oil in a large, deep pot so it reaches a depth of 1 inch. Heat oil over medium heat until it reaches 325°F.

Step 2

While oil heats, combine eggs, hot sauce, and water in a shallow dish. Place breadcrumbs in a second shallow dish. Toss ravioli in egg mixture, and allow excess to drip off; coat in breadcrumbs. Place breaded ravioli on foil-lined baking sheet. Fry ravioli, in batches, until golden brown, about 3 minutes. Using a slottled spoon, transfer fried ravioli to wire rack to drain.

Step 3

Preheat broiler with rack 6 inches from heat. Arrange fried ravioli in a single layer on baking sheet, slightly overlapping; top with chicken, and sprinkle with cheese. Broil until cheese is bubbly, about 2 minutes.

Step 4

Whisk together sour cream and lime juice in a small bowl. Top nachos with pico de gallo, guacamole, cilantro, black olives, and, if desired, jalapeño slices. Drizzle with lime cream.

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