Mexican Chicken Nachos
If you’re looking for a crowd-pleasing dish that’s perfect for game day, movie night, or just a fun weeknight dinner, look no further than Mexican Chicken Nachos! This dish combines all your favorite flavors in one delicious pile of cheesy goodness, topped with vibrant toppings that not only provide a feast for the taste buds but also for the eyes. With just a handful of ingredients and a little bit of love, you can create a nacho platter that’s sure to impress. Let’s dive into the details!
What Makes This Recipe Special
Mexican Chicken Nachos stand out because of their versatility and the layers of flavor that come from the seasoned chicken, a medley of beans, and a generous topping of cheese and fresh vegetables. The combination of spices like chili powder, cumin, and paprika adds a warm, smoky flavor that elevates the dish beyond standard nachos. Plus, the use of multiple types of beans not only adds protein but also texture, making each bite a delightful experience. Whether you’re serving a family or hosting friends, these nachos are bound to be a hit!
What Goes Into Mexican Chicken Nachos
- 1 pound ground chicken (or cooked rotisserie chicken, shredded)
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon olive oil
- 1 cup canned black beans (drained)
- 1 cup canned pinto beans (drained)
- 1 cup canned white beans (drained)
- 6 cups tortilla chips
- 1 cup shredded Mexican cheese blend
- 2 tablespoons pickled jalapeños (sliced)
- 1 cup shredded lettuce
- ½ cup black olives
- ½ cup cherry tomatoes (sliced)
- 1 avocado (sliced)
- 2 tablespoons red onion (sliced)
- ½ cup sour cream
- Fresh cilantro (chopped)
- Lime slices
Gear Up: What to Grab
- Large skillet: For cooking the chicken and beans.
- Baking sheet: To layer and bake the nachos.
- Mixing spoon: For stirring the chicken and beans.
- Knife and cutting board: For chopping vegetables.
- Measuring spoons: To measure out your spices accurately.
Mexican Chicken Nachos — Do This Next
Step 1: Cook the Chicken
In a large skillet over medium heat, add the olive oil. Once heated, add the ground chicken. Season it with kosher salt, chili powder, paprika, black pepper, cumin, and coriander. Cook until the chicken is browned and cooked through, about 7-10 minutes. If you’re using rotisserie chicken, skip this step and shred the chicken for later use.
Step 2: Add the Beans
Stir in the drained black beans, pinto beans, and white beans into the skillet. Cook for an additional 2-3 minutes until the beans are heated through and well combined with the chicken and spices.
Step 3: Prepare the Nachos
Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in an even layer. Top the chips generously with the chicken and bean mixture, followed by a layer of shredded Mexican cheese blend.
Step 4: Bake
Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on them to ensure they do not burn.
Step 5: Add Fresh Toppings
Once out of the oven, top your nachos with pickled jalapeños, shredded lettuce, black olives, sliced cherry tomatoes, avocado, and red onion. Finish with a dollop of sour cream and a sprinkle of fresh cilantro.
Step 6: Serve Immediately
Serve your Mexican Chicken Nachos hot, garnished with lime slices for an extra zesty kick. Dive in and enjoy every cheesy, flavorful bite!
Seasonal Flavor Boosts
- Fresh corn: Add grilled or roasted corn for a sweet crunch.
- Seasonal peppers: Incorporate diced bell peppers or roasted poblano for added flavor.
- Seasonal herbs: Swap cilantro for fresh parsley or green onions in the spring.
- Fruit salsa: Top with a mango or pineapple salsa for a tropical twist.
Frequent Missteps to Avoid
- Not layering your ingredients: For optimal flavor and texture, layer the chicken, beans, and cheese evenly. This ensures every chip gets a bit of everything!
- Overbaking: Keep an eye on the nachos to prevent burning. Once the cheese is bubbly, they’re ready to come out.
- Skipping the toppings: Fresh toppings are key to balancing the richness of the cheese and chicken. Don’t skip them!
- Using stale chips: Fresh tortilla chips are essential for the best nacho experience. Make sure your chips are crisp and crunchy.
Refrigerate, Freeze, Reheat
Mexican Chicken Nachos are best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Refrigerate: Store leftover nachos in an airtight container in the fridge for up to 2 days. Note that the chips may lose their crunch.
- Freeze: You can freeze the chicken and bean mixture separately from the chips. This will keep well for about 2 months.
- Reheat: To reheat, place the nachos on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through. Freshen up with new toppings before serving.
Ask & Learn
Can I use different types of meat for this recipe?
Absolutely! You can substitute the ground chicken with ground turkey, beef, or even shredded pork. Just adjust the cooking time as necessary.
What can I use instead of tortilla chips?
If you’re looking for a healthier option, try using baked tortilla chips, vegetable chips, or even sliced bell peppers for a low-carb alternative.
How can I make these nachos vegetarian?
Simply skip the chicken and load up on extra beans, grilled vegetables, or even some hearty roasted mushrooms for a delicious vegetarian version.
Can I make nachos ahead of time?
While it’s best to enjoy nachos fresh, you can prepare the chicken and beans ahead of time. Just assemble and bake when you’re ready to serve!
The Takeaway
Mexican Chicken Nachos are a delightful and fun dish that offers endless possibilities. With the right ingredients and a little creativity, you can transform simple nachos into a sensational treat. Whether you’re sharing with friends or enjoying a cozy night in, this recipe is sure to be a winner. So gather your ingredients, preheat that oven, and get ready to indulge in a plate of cheesy, spicy goodness that’s perfect for any occasion!
Mexican Chicken Nachos
Ingredients
Equipment
Method
- In a large skillet over medium heat, add the olive oil. Once heated, add the ground chicken. Season it with kosher salt, chili powder, paprika, black pepper, cumin, and coriander. Cook until the chicken is browned and cooked through, about 7-10 minutes. If you’re using rotisserie chicken, skip this step and shred the chicken for later use.
- Stir in the drained black beans, pinto beans, and white beans into the skillet. Cook for an additional 2-3 minutes until the beans are heated through and well combined with the chicken and spices.
- Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in an even layer. Top the chips generously with the chicken and bean mixture, followed by a layer of shredded Mexican cheese blend.
- Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on them to ensure they do not burn.
- Once out of the oven, top your nachos with pickled jalapeños, shredded lettuce, black olives, sliced cherry tomatoes, avocado, and red onion. Finish with a dollop of sour cream and a sprinkle of fresh cilantro.
- Serve your Mexican Chicken Nachos hot, garnished with lime slices for an extra zesty kick. Dive in and enjoy every cheesy, flavorful bite!
Notes
- For extra crunch, add grilled or roasted corn.
- Substitute chicken with ground turkey, beef, or shredded pork.
- Use fresh tortilla chips for the best texture.
