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

Southern Living
This Story Originally Appeared On myrecipes.com


Read the full recipe after the video.

Recipe Summary test

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.