Restaurant Style Chicken Nachos Recipe

Cooked chicken: Shredded and ready to add a savory protein element to your nachos.

Tortilla chips: The crispy base for your nachos, providing the perfect crunch.

Shredded cheese: Use cheddar or a Mexican blend for a melty, gooey topping.

Black beans: Rinsed and drained, these add a hearty texture and flavor.

Corn kernels: Fresh or frozen, they bring a sweet crunch to the dish.

Salsa: Adds a tangy, spicy kick to your nachos.

Sour cream: Provides a creamy, tangy contrast to the other toppings.

Guacamole: Creamy and rich, it’s a must-have topping for nachos.

Diced tomatoes: Fresh and juicy, they add a burst of freshness.

Sliced jalapeños: For those who like a bit of heat in their nachos.

Chopped cilantro: Adds a fresh, herbal note to finish off the dish.

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 melted cheese acts as a barrier, keeping the chips crunchy. Finish with another layer of cheese on top to hold everything together.

• cooked chicken - Substitute with shredded pork: Shredded pork provides a similar texture and can absorb flavors well, making it a great alternative for nachos.

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

• shredded cheese - Substitute with queso fresco: Queso fresco adds a mild, creamy flavor that complements the other ingredients.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a good alternative.

• corn kernels - Substitute with diced bell peppers: Diced bell peppers add a crunchy texture and a burst of color to the nachos.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresher, chunkier texture that can enhance the overall flavor.

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

• guacamole - Substitute with avocado slices: Avocado slices offer a fresh, creamy texture without the added ingredients in guacamole.

• diced tomatoes - Substitute with cherry tomatoes: Cherry tomatoes add a sweet, juicy burst of flavor and are easy to scatter over nachos.

• sliced jalapeños - Substitute with sliced banana peppers: Sliced banana peppers offer a milder heat and a slightly tangy flavor.

• chopped cilantro - Substitute with chopped parsley: Chopped parsley provides a fresh, slightly peppery flavor that can stand in for cilantro.

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

• Transfer the nachos to an airtight container. If you have multiple layers, place a sheet 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 salsa, sour cream, guacamole, and diced tomatoes separate and add them fresh when reheating.

• To freeze, place the cooled nachos in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together.

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

• When ready to enjoy, reheat the nachos in the oven at 350°F (175°C) for about 10-15 minutes or until heated through and the cheese is melted. Add fresh toppings like salsa, sour cream, guacamole, and diced tomatoes after reheating for the best taste and texture.

• Oven Method:

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

• 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 hasn't melted completely, continue microwaving in 15-second intervals until heated through.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover nachos to the skillet, spreading them out evenly.
  3. Cover the skillet with a lid to help melt the cheese and heat the chicken and beans.
  4. Heat for about 5-7 minutes, stirring occasionally to prevent burning.
  5. Once the cheese is melted and everything is heated through, 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 halfway through to ensure even heating.
  4. Once the cheese is melted and the chips are crispy, remove and serve immediately.

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

• Baking sheet: Provides a flat surface to spread the tortilla chips and bake them in the oven.

• Skillet: Used to heat the shredded chicken until warm.

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

• 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 chop the cilantro.

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

• Mixing bowl: Can be used to combine ingredients if needed before adding them to the nachos.

• Serving platter: Used to serve the nachos immediately after they are baked and topped with the remaining ingredients.

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

Use canned beans and corn: Opt for canned black beans and canned corn to skip rinsing and draining.

Pre-shredded cheese: Buy pre-shredded cheese to avoid the hassle of grating it yourself.

Ready-made toppings: Use store-bought salsa, sour cream, and guacamole to cut down on prep time.

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

Batch preparation: Prepare all your toppings in advance and store them in the fridge for quick assembly.