Name: Chicken Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: For the Nachos:; 250g / 8 oz tortilla or plain corn chips; Shredded chicken for nachos (recipe below); 250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese; Quick guacamole (recipe below); Toppings: Sour cream, cilantro/coriander leaves, jalapeño (sliced or chopped); For the Chicken for Nachos:; 700g / 1.2 lb skinless, boneless chicken thighs or breast; 1 ½ tbsp olive oil; 2 tbsp tomato paste; 2 tsp sugar; 1 cup (250ml) chicken broth (separated); For the Homemade 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 black pepper; For the Quick Guacamole:; 2 medium avocados; 3 tbsp coriander/cilantro, roughly chopped; 2 tbsp lime juice (1 large lime)

Ingredients

For the Nachos:
250g / 8 oz tortilla or plain corn chips
Shredded chicken for nachos (recipe below)
250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese
Quick guacamole (recipe below)
Toppings: Sour cream, cilantro/coriander leaves, jalapeño (sliced or chopped)
For the Chicken for Nachos:
700g / 1.2 lb skinless, boneless chicken thighs or breast
1 ½ tbsp olive oil
2 tbsp tomato paste
2 tsp sugar
1 cup (250ml) chicken broth (separated)
For the Homemade 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 black pepper
For the Quick Guacamole:
2 medium avocados
3 tbsp coriander/cilantro, roughly chopped
2 tbsp lime juice (1 large lime)

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Instructions

For the Chicken for Nachos: In a bowl, mix all the Nachos Meat Seasoning ingredients. Add 2 tbsp of the chicken broth and stir to form a loose paste. Add the chicken to the paste and turn to coat.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes on each side (it’s okay if the inside is still raw). Remove the chicken and set it in a shallow dish.
In the same skillet, add the remaining chicken broth, tomato paste, sugar, and any remaining paste from the bowl. Stir to dissolve and bring to a simmer.
Shred the chicken using forks or chop it into bite-sized pieces. Return the chicken to the skillet and toss it in the sauce. Simmer for 3 minutes, allowing the sauce to reduce into a thick coating. Adjust the salt to taste and keep warm.
For the Quick Guacamole: In a bowl, combine the avocados, cilantro, and lime juice. Use a potato masher to mash the mixture to your desired consistency. Adjust with salt and pepper to taste.
For the Nachos: Preheat the oven to 180°C / 350°F. Place half of the corn chips on a baking tray, slightly overlapping. Top with half of the warm chicken and cheese. Layer with the remaining chips and cheese. Bake for 7 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with cilantro and jalapeños. Serve immediately with quick guacamole and sour cream.

Notes

Feel free to use any cheese you like for a different flavor, such as pepper jack for a bit of spice.
For extra crunch, you can add some crispy bacon bits or black beans as a topping.
If you want to make the nachos even heartier, add some diced tomatoes or a sprinkle of green onions on top before serving.

Author: Olivia
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Baked
Cuisine: Mexican, Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 850mg
Fat: 35g
Saturated Fat: 8g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 30g
Cholesterol: 70mg