Chicken Nachos
Why Make This Recipe
Chicken nachos are a delicious and fun way to enjoy a snack or meal anytime! They are perfect for parties, game days, or a cozy night in. With savory shredded chicken, melted cheese, and tasty toppings, chicken nachos have everything you need for a satisfying dish. Plus, they are super easy to make!
How to Make Chicken Nachos
Ingredients:
- 250g / 8 oz tortilla or plain corn chips (Note 1)
- Shredded chicken for nachos (recipe follows)
- 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese (Note 2)
- Quick guacamole (recipe follows)
- Toppings: Sour cream, Coriander/cilantro leaves, Jalapeno (sliced or chopped)
- 700 g / 1.2 lb chicken thighs or breast (skinless boneless) (Note 3)
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250ml) chicken broth, separated (liquid stock)
- 3 tbsp lime juice (Note 4)
- 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)
- 2 avocados (medium)
- 3 tbsp coriander/cilantro (roughly chopped)
- 2 tbsp lime juice (1 large)
Directions:
Chicken for Nachos:
- Heat 1.5 tbsp olive oil in a pan over medium heat.
- Add 2 garlic cloves (minced) and cook for 1 minute.
- Add 700 g chicken thighs or breast to the pan and cook until golden brown.
- Stir in 2 tbsp tomato paste, 2 tsp sugar, 1 cup of chicken broth, and 3 tbsp lime juice. Mix well.
- Add spices: 2 tsp garlic powder, onion powder, and dried oregano, plus 3 tsp cumin powder and paprika. Optionally, add 1/2 tsp cayenne pepper for heat.
- Simmer for 20-25 minutes until chicken is cooked. Shred the chicken and set aside.
Quick Guacamole:
- In a bowl, mash 2 avocados until smooth.
- Stir in 3 tbsp chopped coriander/cilantro and 2 tbsp lime juice. Mix well and set aside.
Nachos:
- Preheat your oven to 180°C (350°F).
- Spread tortilla chips on a baking tray.
- Top with shredded chicken and 250g shredded cheese.
- Bake for 10 minutes until cheese is melted.
- Once done, remove from the oven and add quick guacamole, sour cream, coriander/cilantro, and jalapeno as desired.
How to Serve Chicken Nachos
Serve chicken nachos hot from the oven. They are best enjoyed right away! You can serve them as a main dish or a hearty snack. Don’t forget to keep extra toppings nearby for the guests to add as they like.
How to Store Chicken Nachos
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at a low temperature until warmed through. However, nachos are best fresh, so try to enjoy them right after making!
Tips to Make Chicken Nachos
- Use your favorite cheese for a unique flavor.
- Feel free to add other toppings like black beans, corn, or olives.
- Adjust spice levels by using more or less cayenne pepper.
- Make the guacamole fresh for the best taste.
Variation
You can customize chicken nachos by adding pulled pork or ground beef instead of chicken. For a vegetarian option, swap the meat for black beans or grilled vegetables.
FAQs
1. Can I make chicken nachos ahead of time?
Yes, but it is best to prepare the components separately and assemble them just before baking to keep the chips crispy.
2. Can I use different types of chips?
Absolutely! You can use any kind of chips you like, such as potato chips or pita chips. Just ensure they are sturdy enough to hold the toppings.
3. What can I use instead of cheese?
If you want a dairy-free option, consider using vegan cheese or simply skip it. The flavor will differ, but it can still be delicious!
Chicken Nachos
Ingredients
For the Chicken
- 700 g 700 g / 1.2 lb chicken thighs or breast (skinless boneless) Use skinless boneless chicken for best results.
- 1.5 tbsp 1.5 tbsp olive oil
- 2 tbsp 2 tbsp tomato paste
- 2 tsp 2 tsp sugar
- 250 ml 1 cup (250ml) chicken broth, separated Use liquid stock.
- 3 tbsp 3 tbsp lime juice Fresh lime juice is recommended.
- 2 cloves 2 garlic cloves (minced)
- 2 tsp 2 tsp EACH garlic powder, onion powder, dried oregano
- 3 tsp 3 tsp EACH cumin powder, paprika
- 1/2 tsp 1/2 tsp cayenne pepper (optional) Add for heat.
- 1/2 tsp 1/2 tsp salt and pepper (each)
For the Guacamole
- 2 medium 2 avocados (medium)
- 3 tbsp 3 tbsp coriander/cilantro (roughly chopped)
- 2 tbsp 2 tbsp lime juice (1 large) Use fresh lime juice.
For the Nachos
- 250 g 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese You can choose your preferred cheese.
- 250 g 250g / 8 oz tortilla or plain corn chips Ensure they are sturdy enough for toppings.
- to taste Toppings: Sour cream, Coriander/cilantro leaves, Jalapeno (sliced or chopped) Add toppings as desired.
Instructions
Cook Chicken for Nachos
- Heat 1.5 tbsp olive oil in a pan over medium heat.
- Add 2 garlic cloves (minced) and cook for 1 minute.
- Add 700 g of chicken thighs or breast to the pan and cook until golden brown.
- Stir in 2 tbsp tomato paste, 2 tsp sugar, 1 cup of chicken broth, and 3 tbsp lime juice. Mix well.
- Add spices: 2 tsp garlic powder, onion powder, and dried oregano, plus 3 tsp cumin powder and paprika. Optionally, add 1/2 tsp cayenne pepper for heat.
- Simmer for 20-25 minutes until chicken is cooked. Shred the chicken and set aside.
Make Quick Guacamole
- In a bowl, mash 2 avocados until smooth.
- Stir in 3 tbsp chopped coriander/cilantro and 2 tbsp lime juice. Mix well and set aside.
Prepare Nachos
- Preheat your oven to 180°C (350°F).
- Spread tortilla chips on a baking tray.
- Top with shredded chicken and 250g shredded cheese.
- Bake for 10 minutes until cheese is melted.
- Once done, remove from the oven and add quick guacamole, sour cream, coriander/cilantro, and jalapeno as desired.
