Restaurant Style Chicken Nachos Recipe

Cooked chicken: Shredded chicken adds protein and a savory flavor to the nachos.

Tortilla chips: The crispy base for the nachos, providing texture and crunch.

Shredded cheese: Melts over the nachos, adding a gooey and delicious layer.

Black beans: Adds a hearty texture and extra protein.

Corn kernels: Provides a sweet and crunchy element to the dish.

Salsa: Adds a tangy and spicy flavor to the nachos.

Sour cream: Adds a creamy and tangy contrast to the other toppings.

Guacamole: Creamy avocado dip that adds richness and flavor.

Diced tomatoes: Fresh and juicy, adding a burst of color and flavor.

Sliced jalapeños: Adds a spicy kick to the nachos.

Chopped cilantro: Fresh herb that adds a burst of flavor and color.

To ensure your tortilla chips stay crispy and don't get soggy, layer the ingredients strategically. Start with a base layer of chips, then add a thin layer of cheese before adding the chicken, black beans, and corn. The cheese acts as a barrier, preventing the chips from absorbing too much moisture from the other ingredients. Finish with another layer of cheese on top before baking.

• cooked chicken - Substitute with shredded turkey: Turkey provides a similar texture and flavor profile, making it a great alternative.

• tortilla chips - Substitute with pita chips: Pita chips offer a different texture but still provide a crunchy base for the nachos.

• shredded cheese - Substitute with vegan cheese: Vegan cheese is a good option for those who are lactose intolerant or following a plant-based diet.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them an easy swap.

• corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color to the dish.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky alternative that adds a burst of flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added protein and less fat.

• guacamole - Substitute with mashed avocado: Mashed avocado offers a similar creamy texture and flavor without the additional ingredients.

• diced tomatoes - Substitute with diced red bell peppers: Red bell peppers add a sweet and crunchy element, similar to tomatoes.

• sliced jalapeños - Substitute with sliced banana peppers: Banana peppers provide a milder heat and a tangy flavor.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• Allow the chicken nachos to cool completely before storing. This helps prevent condensation, which can make the tortilla chips soggy.

• Transfer the cooled nachos to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to keep them from sticking together.

• Store the container in the refrigerator. The nachos will stay fresh for up to 3 days.

• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for about 10 minutes, or until the cheese is melted and the nachos are heated through.

• If you prefer to use a microwave, place the nachos on a microwave-safe plate and heat in 30-second intervals until warm. Be cautious, as the tortilla chips may become less crispy.

• For freezing, it's best to freeze the components separately. Store the shredded chicken, black beans, and corn kernels in individual freezer bags or containers. They can be frozen for up to 3 months.

• When ready to assemble, thaw the frozen components in the refrigerator overnight. Reheat the chicken and beans in a skillet before adding to the tortilla chips.

• Avoid freezing the salsa, sour cream, guacamole, diced tomatoes, and jalapeños, as they do not freeze well and can become watery or lose their texture.

• Always add fresh toppings like salsa, sour cream, guacamole, diced tomatoes, jalapeños, and cilantro just before serving for the best flavor and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover nachos evenly on a baking sheet.
  3. Cover the nachos with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the cheese is melted and the chicken is heated through.
  5. Remove the foil for the last 5 minutes if you want the tortilla chips to be crispy.

• Microwave Method:

  1. Place a portion of the nachos on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If the cheese isn't fully melted, continue microwaving in 30-second intervals.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the nachos to the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, stirring occasionally to prevent burning and ensure even heating.
  4. Once the cheese is melted and the chicken is warm, remove from heat and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the nachos in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, checking frequently to avoid burning.
  4. Once the cheese is melted and bubbly, remove and enjoy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Spread the nachos on the toaster oven tray.
  3. Cover with aluminum foil to keep them from drying out.
  4. Heat for about 10 minutes, removing the foil for the last 3-4 minutes to crisp up the tortilla chips.

• Oven: Used to bake the nachos until the cheese is melted and bubbly.

• Baking sheet: Provides a flat surface to spread the tortilla chips evenly.

• Skillet: Heats the shredded chicken until warm.

• Spatula: Helps to spread and mix ingredients evenly.

• Measuring cups: Ensures accurate measurement of ingredients like cheese, black beans, corn, salsa, sour cream, guacamole, and diced tomatoes.

• Knife: Used to dice the tomatoes and slice the jalapeños.

• Cutting board: Provides a safe surface to chop and slice ingredients.

• Mixing bowl: Can be used to combine and mix ingredients if needed.

• Tongs: Helps to distribute the chicken and other toppings evenly over the tortilla chips.

• Serving platter: Used to serve the nachos immediately after baking.

• Oven mitts: Protects your hands when handling the hot baking sheet from the oven.

Pre-cook the chicken: Use rotisserie chicken or leftover chicken to save time on cooking and shredding.

Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating.

Ready-made salsa and guacamole: Purchase store-bought salsa and guacamole to cut down on prep time.

Microwave the corn: Quickly heat frozen corn in the microwave instead of cooking it on the stove.

Layer efficiently: Arrange tortilla chips in a single layer to ensure even topping distribution and faster assembly.