Recipe

Chicken Nachos Recipe Guide

Ingredients:

  • 250g / 8 oz tortilla or plain corn chips
  • Shredded chicken for nachos
  • 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese
  • Quick guacamole
  • Toppings: Sour cream, Coriander / cilantro leaves, Jalapeno, sliced or chopped

Chicken for Nachos:

  • 700 g / 1.2 lb chicken thighs or breast, skinless boneless
  • 1.5 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 1 cup (250ml) chicken broth, separated

Homemade Nachos Meat Seasoning:

  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tsp EACH garlic powder, onion powder, dried oregano
  • 3 tsp EACH cumin powder, paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp salt and pepper, each

Quick Guacamole:

  • 2 avocados, medium
  • 3 tbsp coriander/cilantro, roughly chopped
  • 2 tbsp lime juice (1 large)

Directions:

Chicken for Nachos

  1. Place Nachos Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
  2. Add chicken, turn to coat in paste.
  3. Heat oil in a large skillet over medium-high heat. Cook chicken for 3 minutes on each side. Remove chicken into a shallow dish.
  4. Return skillet to stove. Add remaining chicken broth, tomato paste, sugar, and scrape in any paste left in the bowl. Mix and bring to simmer.
  5. Shred chicken with forks or chop. Return chicken into the sauce, toss, and simmer for 3 minutes until the sauce reduces down. Adjust salt to taste. Keep warm.

Quick Guacamole

  1. Place ingredients in a bowl. Use a potato masher to mash to desired consistency. Adjust salt and pepper to taste.

Nachos

  1. Preheat oven to 180C/350F.
  2. Place half the corn chips slightly overlapping on a tray. Top with half the (warm) chicken and cheese.
  3. Top with remaining chips and cheese. Bake 7 minutes or until cheese is melted and bubbly.
  4. Garnish with coriander/cilantro and jalapeño. Serve immediately with quick guacamole and sour cream.

Recipe Notes:

  • Use sturdy chips that can hold up to the weight of all the toppings!
  • My favorite cheese for Nachos is Monterey Jack, but any melting cheese will work.
  • Make this with any shredded or diced precooked chicken or other meat that’s not overly seasoned with other flavors.

(Recipe courtesy of Nagi at RecipeTin Eats)

 

Back To Top
Skip to toolbar