Mexican Chicken Nachos
There’s something truly magical about a platter of Mexican Chicken Nachos. The way the tortilla chips cradle juicy chicken, melty cheese, and fresh toppings creates a symphony of flavors and textures that simply can’t be beat. Whether it’s game day, a casual gathering with friends, or a cozy family night in, these nachos are sure to steal the spotlight. With the right mix of spices and fresh ingredients, every bite transports you to a sunny taco stand in Mexico. Let’s dive into making these irresistible nachos that will have everyone coming back for more.
Why You’ll Keep Making It
Mexican Chicken Nachos are incredibly versatile and can be customized to fit any taste preference. The combination of ground chicken (or shredded rotisserie chicken for convenience) with a medley of beans and vibrant toppings makes this dish not only delicious but also satisfying. Plus, they come together in just a few simple steps, making them perfect for both busy weeknights and festive gatherings. The best part? They’re easy to share, allowing everyone to indulge in the flavors they love.
Ingredient Checklist
- 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
- 1 cup black olives (sliced)
- 1 cup cherry tomatoes (sliced)
- 1 avocado (sliced)
- 2 tablespoons red onion (sliced)
- 1 cup sour cream
- Fresh cilantro (chopped)
- Lime slices
Appliances & Accessories
- Skillet: Ideal for browning the chicken and combining the ingredients.
- Baking sheet: Perfect for toasting the nachos in the oven.
- Mixing bowls: Useful for preparing toppings and mixing beans.
- Measuring cups and spoons: Essential for accuracy in ingredient quantities.
Mexican Chicken Nachos — Do This Next
Step 1: Cook the Chicken
Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook until it starts to brown, breaking it up with a wooden spoon as it cooks. If you’re using rotisserie chicken, simply shred it into bite-sized pieces and set aside.
Step 2: Season the Chicken
Once the chicken is cooked through, sprinkle in the kosher salt, chili powder, paprika, black pepper, cumin, and coriander. Stir well to combine and let the spices cook for an additional 2-3 minutes until fragrant.
Step 3: Add the Beans
Stir in the drained black beans, pinto beans, and white beans into the skillet with the seasoned chicken. Mix everything thoroughly and allow it to heat through for about 5 minutes.
Step 4: Prepare the Tortilla Chips
Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in a single layer. You can lightly toast them in the oven for about 5-7 minutes to enhance their crunchiness, but this step is optional.
Step 5: Assemble the Nachos
Remove the chips from the oven and evenly distribute the chicken and bean mixture over the chips. Sprinkle the shredded Mexican cheese blend generously over the top.
Step 6: Bake the Nachos
Return the loaded nachos to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Step 7: Add Fresh Toppings
Once the nachos are out of the oven, top them with sliced pickled jalapeños, shredded lettuce, black olives, cherry tomatoes, avocado slices, and red onion. Finish off with a dollop of sour cream, a sprinkle of fresh cilantro, and serve with lime slices on the side.
Seasonal Spins
- Summer: Add fresh corn and diced bell peppers for a refreshing crunch.
- Fall: Incorporate roasted butternut squash for a sweet, seasonal twist.
- Winter: Top with a spicy salsa verde to warm things up.
- Spring: Use fresh radish slices and microgreens for a bright, colorful finish.
Pro Perspective
To elevate your Mexican Chicken Nachos, consider using homemade tortilla chips for an extra crunch. Simply cut corn tortillas into triangles, fry them until golden, and season with salt. Additionally, don’t shy away from mixing different kinds of cheese for a more complex flavor profile. A blend of cheddar, Monterey Jack, and pepper jack can take your nachos to the next level. Finally, for those who love heat, try adding a drizzle of spicy ranch dressing or a homemade chipotle crema on top.
Meal Prep & Storage Notes
If you’re looking to prepare ahead of time, you can cook the chicken and bean mixture a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat the mixture, assemble your nachos, and bake as directed. For leftovers, store the nachos in an airtight container in the fridge for up to 2 days. While nachos are best enjoyed fresh, you can reheat them in the oven for a few minutes to revive their crispiness.
Popular Questions
Can I use other types of meat for this recipe?
Absolutely! Ground turkey, beef, or even shredded pork can work well in this recipe. Just adjust the cooking time as needed based on the type of meat you choose.
Are there any vegetarian options for these nachos?
Yes! You can easily make these nachos vegetarian by omitting the chicken and using extra beans, sautéed vegetables, or even marinated tofu as a protein alternative.
How can I make my nachos spicier?
To add some heat, consider using spicy cheese, adding more jalapeños, or drizzling hot sauce over the top before serving. You can also mix in diced green chilies or use a spicier chili powder in the seasoning.
What can I serve with my nachos?
Mexican Chicken Nachos are delicious on their own, but you can serve them with a side of guacamole, salsa, or even a refreshing margarita to complement the flavors.
Bring It to the Table
Now that you’ve mastered the art of creating mouthwatering Mexican Chicken Nachos, it’s time to gather your friends and family around the table. Whether enjoyed as a shared appetizer or a main dish, these nachos are bound to be a hit. With their colorful toppings and hearty base, they not only satisfy hunger but also create a feast for the eyes. So go ahead, dig in, and enjoy the flavors of Mexico right in your own home!
Mexican Chicken Nachos
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook until it starts to brown, breaking it up with a wooden spoon as it cooks. If you're using rotisserie chicken, simply shred it into bite-sized pieces and set aside.
- Once the chicken is cooked through, sprinkle in the kosher salt, chili powder, paprika, black pepper, cumin, and coriander. Stir well to combine and let the spices cook for an additional 2-3 minutes until fragrant.
- Stir in the drained black beans, pinto beans, and white beans into the skillet with the seasoned chicken. Mix everything thoroughly and allow it to heat through for about 5 minutes.
- Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in a single layer. You can lightly toast them in the oven for about 5-7 minutes to enhance their crunchiness, but this step is optional.
- Remove the chips from the oven and evenly distribute the chicken and bean mixture over the chips. Sprinkle the shredded Mexican cheese blend generously over the top.
- Return the loaded nachos to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Once the nachos are out of the oven, top them with sliced pickled jalapeños, shredded lettuce, black olives, cherry tomatoes, avocado slices, and red onion. Finish off with a dollop of sour cream, a sprinkle of fresh cilantro, and serve with lime slices on the side.
Notes
- For extra crunch, try making homemade tortilla chips.
- Mix different cheeses for a richer flavor profile.
- Store leftovers in an airtight container for up to 2 days.
