Delicious Chicken Nachos With Salsa And Cheese
Prep: 15 minutes
Cook: 10 minutes
Yields: 4 servings
Get ready to indulge in the most epic nacho extravaganza of your life!
Today, we’re diving into the world of nachos, and trust me, you won’t want to miss this!
No more boring, bland nachos with just cheese and chips!
Let’s get started on this delicious journey!
First, preheat your oven to 400°F. Line a large rimmed baking sheet with aluminum foil, because we’re about to get messy!
Next, stir together shredded rotisserie chicken, jarred restaurant-style salsa, and finely chopped chipotle pepper in adobo in a medium bowl. If your chicken is cold, heat it up in the microwave on HIGH, stirring every 45 seconds, until hot.
Spread half of the sturdy tortilla chips in an even layer on the prepared baking sheet. You can never have too many chips, right?
Top with half of the chicken mixture and half of the pepper Jack and cheddar cheeses. Because who doesn’t love a good cheese combination?
Now it’s time to add the second layer of chips, chicken, and cheese. Because we’re building a nacho tower, and it’s going to be epic!
Bake for 8-10 minutes, or until the cheese has melted and begun to brown in places. The aroma will be heavenly, I promise!
Finally, top with diced avocado, chopped cilantro, scallions, jalapeño slices, and a dollop of sour cream. Serve with lime wedges on the side, because everything is better with a squeeze of lime!
And there you have it, folks The most epic nacho recipe ever. Get ready to indulge in the most delicious, cheesy, chickeny goodness of your life!
Printable Recipe
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup jarred restaurant-style salsa
- 1 chipotle pepper in adobo, finely chopped
- 8 cups sturdy tortilla chips
- 1 cup pepper Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 2 scallions, chopped
- 1 jalapeño, sliced
- 1/2 cup sour cream
- Lime wedges, for serving
Instructions
- 1. Preheat oven to 400°F.
- 2. Line a large rimmed baking sheet with aluminum foil.
- 3. Stir together shredded rotisserie chicken, jarred restaurant-style salsa, and finely chopped chipotle pepper in adobo in a medium bowl.
- 4. Spread half of the sturdy tortilla chips in an even layer on the prepared baking sheet.
- 5. Top with half of the chicken mixture and half of the pepper Jack and cheddar cheeses.
- 6. Add the second layer of chips, chicken, and cheese.
- 7. Bake for 8-10 minutes, or until the cheese has melted and begun to brown in places.
- 8. Top with diced avocado, chopped cilantro, scallions, jalapeño slices, and a dollop of sour cream.
- 9. Serve with lime wedges on the side.
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