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Cheesy Chicken Nachos with Fresh Toppings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 13 reviews
  • Author: Sue
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Description

Chicken nachos are a delicious and crowd-pleasing appetizer or dinner option featuring shredded rotisserie chicken layered with salsa, chipotle pepper, two kinds of cheese, and sturdy tortilla chips, all baked until melty and topped with fresh avocado, tomato, jalapeño, cilantro, scallions, sour cream, and lime wedges for a perfect balance of smoky, spicy, and fresh flavors.

Ingredients

Chicken Mixture

  • 3 cups shredded rotisserie chicken (from 1 rotisserie chicken)
  • 1/2 cup jarred restaurant-style salsa
  • 1 Tbsp finely chopped chipotle pepper in adobo

Chips and Cheese

  • 1 (12-14 oz.) bag sturdy tortilla chips
  • 6 oz. pepper Jack cheese, shredded (about 1 1/2 cups)
  • 6 oz. mild or medium cheddar cheese, shredded (about 1 1/2 cups)

Toppings

  • 1 medium-sized avocado, diced (about 1 cup)
  • 1 large beefsteak tomato, seeded and chopped (about 1 1/3 cups)
  • 1 medium-sized jalapeño chile, thinly sliced (optional)
  • 2/3 cup sour cream
  • 1/3 cup chopped cilantro
  • 3 scallions, chopped (about 1/3 cup)
  • 1 lime, cut into wedges

Instructions

  1. Prepare oven and pan: Preheat your oven to 400°F and line a large rimmed baking sheet with aluminum foil to prevent sticking and make cleanup easier.
  2. Season chicken: In a medium bowl, combine the shredded rotisserie chicken with jarred salsa and finely chopped chipotle pepper in adobo. If the chicken mixture is cold, heat it in the microwave on HIGH, stirring every 45 seconds, until hot and evenly warmed.
  3. Layer chips, chicken, and cheese: Spread half of the tortilla chips evenly on the prepared baking sheet. Sprinkle half of the chicken mixture over the chips, then evenly distribute half of the shredded pepper Jack and cheddar cheeses on top. Repeat the layering with the remaining chips, chicken, and cheeses.
  4. Bake nachos: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes until the cheese has thoroughly melted and has started to brown in spots, indicating a perfectly toasted finish.
  5. Add toppings: Remove the nachos from the oven and immediately top them with diced avocado, chopped tomato, sliced jalapeño (if using), chopped cilantro, chopped scallions, and dollops of sour cream. Serve the nachos with lime wedges on the side for squeezing over the top to add a burst of fresh acidity.

Notes

  • Use sturdy tortilla chips that can hold up to the toppings without becoming soggy.
  • If you prefer less heat, substitute chipotle pepper with extra salsa and a teaspoon of smoked paprika for smoky flavor without the spice.
  • For extra protein or variation, add drained canned black or pinto beans, fresh corn kernels, or shredded lettuce as additional toppings.
  • Use Mexican crema in place of sour cream if you prefer a richer cream topping.
  • Store leftover chips, chicken mixture, and toppings separately and assemble just before reheating or serving to maintain freshness and crispiness.
  • You can cook your own chicken for this recipe by using grilled chicken breast or roast chicken instead of rotisserie chicken.

Find it online: https://suerecipe.com/cheesy-chicken-nachos-with-fresh-toppings-recipe/