Chicken Nachos
Whether you're making them for dinner or as an appetizer, chicken nachos are always a great idea.
Ingredients
-
3 cups shredded rotisserie chicken (from 1 rotisserie chicken)
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1/2 cup jarred restaurant-style salsa
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1 Tbsp. finely chopped chipotle pepper in adobo
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1 (12-14 oz.) bag sturdy tortilla chips
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6 oz. pepper Jack cheese, shredded (about 1 1/2 cups)
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6 oz. mild or medium cheddar cheese, shredded (about 1 1/2 cups)
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1 medium-sized avocado, diced (about 1 cup)
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1 large beefsteak tomato, seeded and chopped (about 1 1/3 cups)
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1 medium-sized jalapeño chile, thinly sliced (optional)
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2/3 cup sour cream
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1/3 cup chopped cilantro
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3 scallions, chopped (about 1/3 cup)
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1 lime, cut into wedges
Instructions
- Stir together chicken, salsa, and chipotle pepper in adobo in a medium bowl. If chicken is cold, heat in microwave on HIGH, stirring every 45 seconds, until hot.
- Spread half of the chips in an even layer on prepared baking sheet.
- Top with half of the chicken and half of the pepper Jack and cheddar cheeses.
- Top with remaining chips.
- Add remaining chicken and cheeses.
- Bake 8-10 minutes, or until cheese has melted and begun to brown in places.
- Top with avocado, tomato, cilantro, scallions, jalapeño slices, and sour cream. Serve with lime wedges.
Prepare oven and pan:
Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
Season chicken:
Layer chips, chicken, and cheese:
Bake nachos:
Add toppings:
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