Description
Crispy tortilla chips loaded with juicy shredded chicken, melted cheese, and all the best Tex-Mex toppings, making this dish your new favorite way to enjoy nachos!
Ingredients
- 250g / 8 oz tortilla or plain corn chips
- Shredded chicken (recipe follows)
- 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese
- Quick guacamole (recipe follows)
- Toppings: Sour cream, cilantro leaves, sliced or chopped jalapeño
- For the Shredded Chicken:
- 700g / 1.2 lb chicken thighs or breasts, skinless and boneless
- 1 ½ tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250ml) chicken broth, divided
- For the Nachos Meat Seasoning:
- 3 tbsp lime juice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 3 tsp cumin powder
- 3 tsp paprika
- ½ tsp cayenne pepper (optional)
- ½ tsp salt
- ½ tsp pepper
- For the Quick Guacamole:
- 2 medium avocados
- 3 tbsp cilantro, roughly chopped
- 2 tbsp lime juice (from 1 large lime)
Instructions
- For the Chicken: Mix the Nachos Meat Seasoning ingredients in a bowl. Add 2 tbsp of chicken broth and stir to form a loose paste.
- Coat the chicken in the paste, then heat oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes on each side, then remove it from the skillet and place it in a shallow dish.
- Return the skillet to the stove and add the remaining chicken broth, tomato paste, sugar, and the paste left in the bowl. Stir and bring to a simmer.
- Shred the chicken with forks (don’t worry if it’s a little raw inside), then return it to the sauce and toss. Let it simmer for 3 minutes until the sauce thickens. Adjust salt to taste and keep the chicken warm.
- For the Guacamole: Mash the avocados with a potato masher in a bowl. Add the cilantro, lime juice, and season with salt and pepper to taste.
- For the Nachos: Preheat the oven to 350°F (180°C).
- On a tray, spread half of the tortilla chips, slightly overlapping. Top with half of the warm shredded chicken and shredded cheese.
- Add the remaining chips, then top with the remaining chicken and cheese. Bake for 7 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro and jalapeño slices. Serve immediately with quick guacamole and sour cream on the side.
Notes
- You can adjust the spiciness by adding or omitting cayenne pepper in the seasoning mix.
- For an extra layer of flavor, add a squeeze of lime juice over the nachos before serving.
- Store any leftover chicken and guacamole separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 70 mg
