Chicken Nachos

Serves 2

This restaurant favourite is definitely delicious and caters to all my comfort food craving taste buds.  There’s only one trick to making nachos at home:  keeping the chips crispy!  The best way to achieve this is to not add anything liquid or comprising a high water content while baking the nachos.  Those can be added fresh prior to serving.  Let’s get started.

Chicken NachosChicken Nachos Chicken Nachos


  • 1 bag of good quality, thick corn chips
  • ¼ red onion, diced
  • ½ cup kernel corn, cooked (or use equivalent amount from the can)
  • 1/3 cup pickled jalapenos, drained (if you want it really spicy use fresh sliced jalapenos)
  • 1 cup cooked shredded or diced chicken breast
  • 2 – 2 ½ cups of Tex-Mex cheese, shredded
  • 1 tomato, diced
  • 2 green onions, sliced thin

To serve:

  • Sour cream (optional)
  • Salsa (optional)


  1. Preheat oven to 400 degrees and line a large baking tray with aluminum foil or parchment paper.
  2. Arrange the chips on the baking tray in a single layer.  Top with onions, corn, pickled or fresh sliced jalapenos and chicken.
  3. Sprinkle the cheese on top evenly until well covered.  Bake for 10 – 15 minutes or until cheese starts to bubble.
  4. Turn off oven, remove the nachos and sprinkle with the tomatoes and green onions.

Chicken Nachos Chicken Nachos Chicken Nachos Chicken Nachos

Serve right away with a side of sour cream or salsa if desired.  You can serve right off the baking tray or if you want you can carefully remove the nachos to a serving plate prior to serving.  For a complete Mexican meal, try the White Chicken Enchiladas.


7 thoughts on “Chicken Nachos

  1. Interesting! When we make nachos, we place chips and cheese on our serving plates, then bake those in the oven, top with cooked meat, sour cream and coriander and done! I always found that baking everything together could be tricky. Our method means that the cheese is under the meat, but that’s fine by me because the chips are crispy.

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