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

Nicole McLaughlin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

40 mins
40 mins
Serves 8 (serving size: 5 loaded raviolis)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.