Restaurant Style Chicken Nachos Recipe

Cooked chicken: Shredded chicken adds a hearty and protein-rich layer to the nachos.

Tortilla chips: The base of the nachos, providing a crunchy texture.

Cheddar cheese: Shredded cheddar cheese melts beautifully, adding a rich and creamy flavor.

Black beans: Adds a nutritious and slightly earthy element to the nachos.

Salsa: Provides a fresh and tangy topping that complements the other ingredients.

Sour cream: Adds a cool and creamy contrast to the spicy and savory elements.

Green onions: Chopped green onions add a fresh and slightly pungent flavor.

Jalapeño: Optional sliced jalapeños add a spicy kick for those who enjoy heat.

When preparing tortilla chips for nachos, ensure they are spread out in a single layer on the baking sheet. This allows for even distribution of toppings and prevents the chips from becoming soggy. For extra flavor, lightly brush the chips with a bit of olive oil and sprinkle with salt before adding the toppings. This will give the nachos a delightful crunch and enhance the overall taste.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• tortilla chips - Substitute with pita chips: Pita chips provide a different texture but can still hold up well under toppings.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements nachos.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and can be used interchangeably with black beans.

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

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture but is lower in fat.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish in place of green onions.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but provide a similar flavor and crunch.

• 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 for up to 3 days. For best results, keep the toppings like salsa, sour cream, and jalapeño slices separate and add them fresh when reheating.

• 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 tortilla chips are crispy again.

• If you prefer to use a microwave, place a portion of the nachos on a microwave-safe plate and heat in 30-second intervals until warmed through. Note that this method may result in less crispy chips.

• For freezing, avoid adding fresh toppings like salsa, sour cream, and green onions before freezing. These can be added fresh after reheating.

• Place the cooled nachos in a single layer on a baking sheet and freeze for about 1 hour. This prevents them from sticking together.

• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• To reheat frozen nachos, preheat your oven to 375°F (190°C). Spread the nachos on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and the tortilla chips are crispy.

• Add fresh toppings like salsa, sour cream, green onions, and jalapeño slices after reheating for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Spread the leftover nachos evenly on a baking sheet. Cover them loosely with aluminum foil to prevent the tortilla chips from getting too crispy. Bake for about 10-15 minutes, or until the cheese is melted and everything is heated through.

• For a quicker method, use a microwave. Place the nachos on a microwave-safe plate. Heat them in 30-second intervals, checking after each interval to ensure the cheese is melted and the chicken is hot. Be cautious, as the tortilla chips can become soggy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the nachos in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the cheese is melted and the tortilla chips are crispy.

• For stovetop reheating, use a non-stick skillet over medium heat. Place the nachos in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the cheese is melted and the chicken is warmed through. This method helps maintain the crispiness of the tortilla chips.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the nachos on the toaster oven tray and heat for about 10 minutes, or until the cheese is melted and everything is hot. This method is great for smaller portions.

• 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.

• Measuring cups: Ensures accurate measurement of ingredients like chicken, cheese, black beans, salsa, and sour cream.

• Cheese grater: Used to shred the cheddar cheese.

• Knife: Essential for chopping green onions and slicing jalapeños.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Mixing bowl: Useful for combining and mixing ingredients if needed.

• Spatula: Helps in spreading the ingredients evenly over the tortilla chips.

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

• Serving platter: Used to serve the nachos once they are ready.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store. Just shred and add to your nachos.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time. It melts just as well and saves you the hassle.

Canned beans: Use canned black beans that are already cooked. Just drain and rinse them before adding to your nachos.

Sheet pan lining: Line your baking sheet with parchment paper or aluminum foil for easy cleanup.

Pre-made salsa: Use store-bought salsa to save time on chopping and mixing ingredients.