SPICY CHICKEN NACHOS
Make and share this Spicy Chicken Nachos recipe from Food.com.
Provided by Chef Stephen McChes
Categories Chicken Breast
Time 1h
Yield 24 chips, 6 serving(s)
Number Of Ingredients 16
Steps:
- To prepare chicken, in a cup combine cumin, oregano, salt. coriander and red pepper. Sprinkle spice mixture on both sides of chicken.
- In 10-inch skillet over medium heat, add olive oil. Once oil is hot, cook chicken for 6 minutes or until no longer pink, turning once. If using chicken thighs, cook for 12 to 15 minutes or until tender and no longer pink, turning occasionally. Cool slightly, shred, and set aside.
- To prepare the bean topping, in a medium saucepan over medium heat, add olive oil. Once oil is hot, cook garlic and onion 5 minutes or until tender, stirring frequently. Add beans and picante sauce; heat through. With fork or potato masher, coarsely mash beans; set aside.
- To prepare the corn chips, heat oven to 400 degrees. Arrange corn tortillas on a large cookie sheet, overlapping slightly to fit. Bake 5 to 7 minutes or until crisp. Cool slightly.
- Arrange corn chips on a large oven-proof serving plate or in a large shallow baking dish. Spoon some bean topping on each com chip. Top with shredded chicken and cheddar cheese. Drizzle with picante sauce. Return to oven and bake 5 minutes or until heated through.
- Sprinkle with coriander.
Nutrition Facts : Calories 348.8, Fat 15.9, SaturatedFat 5, Cholesterol 52.5, Sodium 417.4, Carbohydrate 31.1, Fiber 7, Sugar 1.6, Protein 21.4
ULTIMATE SPICY NACHOS
Provided by Aaron McCargo Jr.
Time 33m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
- For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.
CHICKEN NACHOS (SPICY)
This is a rather guessed out recipe. There is a restaurant near my house called Hector and Jimmy's where they make The Super Chicken Nacho which takes up about 1.5 feet by 1.5 feet and serves about 4 people...So I figured I'd take my best shot at it with a few modifications of my own.
Provided by ChefInChicago
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm.
- Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast.
- Once the chicken is thoroughly cooked preheat your oven to 350 degrees.
- Remove the chicken from the pan and cut the breasts into very small chunks.
- Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips.
- Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package).
- If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick.
- While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later).
- Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips.
- Now take the chicken out of the pan and layer it over the chips evenly.
- Next put the rest of the bag of cheese over the nachos.
- Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted.
- Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.
Nutrition Facts : Calories 1034.5, Fat 66.3, SaturatedFat 19.7, Cholesterol 132.2, Sodium 1079.3, Carbohydrate 67.7, Fiber 5.6, Sugar 1.5, Protein 44.2
CHICKEN NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
- Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
- Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
PLANTAIN CHIP NACHOS WITH SPICY CHICKEN
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1/2 cup onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until translucent, 5 minutes. Stir in the minced serrano, chile powder and zest and juice of 1 lime; stir 30 seconds. Stir in the chicken broth and chicken and bring to a simmer. Reduce the heat to medium low and cook until thickened, about 8 minutes.
- Meanwhile, make the mango salsa: Combine the mango, sliced serrano, reserved 1/2 cup diced onion, the tomato, cilantro, the juice of the remaining lime and 1/2 teaspoon salt in a medium bowl.
- Make the cheese sauce: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook until foaming, about 2 minutes. Whisk in the milk and bring to a simmer, then reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in the cheese until smooth.
- Reheat the chicken mixture, if necessary. Arrange the plantain chips on a platter. Top with half of the cheese sauce, the chicken, remaining cheese sauce, guacamole and mango salsa.
SWEET AND SPICY GRILLED CHICKEN NACHOS
Fire up the grill for delicious Sweet and Spicy Grilled Nachos. Sweet HEINZ BBQ sauce & sliced jalapenos make this grilled chicken nachos recipe a winner.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix lemon juice and 2 Tbsp. oil until blended. Drizzle over chicken in shallow dish. Refrigerate 30 min.
- Heat grill to medium heat. Remove chicken from lemon juice mixture; discard lemon juice mixture. Brush both sides of onions evenly with remaining oil.
- Grill chicken and onions 10 min. or until onions are tender, turning onions after 5 min. Remove onions from grill. Turn chicken; brush with 2 Tbsp. barbecue sauce. Grill 3 to 5 min. or until done (165ºF).
- Chop onions and chicken coarsely. Place chicken in medium bowl; toss with remaining barbecue sauce.
- Spread chips onto bottom of disposable 13x9-inch foil pan sprayed with cooking spray; top with chicken, onions, peppers and cheese. Cover with foil. Place pan on grill grate; grill 3 to 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 5 g, Protein 19 g
KICKIN' BUFFALO CHICKEN NACHOS
These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!
Provided by bakingmecrazy
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
- Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
- Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
- Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 35.6 g, Cholesterol 89.8 mg, Fat 47.8 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 16.6 g, Sodium 1531.3 mg, Sugar 2.6 g
CHICKEN NACHOS
Everyone needs a go-to nacho recipe. Change this chicken version by using leftover shredded pork or brisket, and barbecue sauce instead of salsa. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Arrange tortilla chips on a 12-in. pizza pan coated with cooking spray. , In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese. , Bake at 350° for 10-14 minutes or until cheese is melted. Top with tomato and green onions; serve immediately.
Nutrition Facts : Calories 276 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 584mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
HOMEMADE CHICKEN NACHOS
A super-quick Mexican snack to enjoy with a Margarita or three
Provided by Good Food team
Categories Dinner, Main course
Time 13m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
- To serve, sprinkle with the coriander and eat with your favourite accompaniments.
Nutrition Facts : Calories 484 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.28 milligram of sodium
CHICKEN NACHOS
Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
Provided by Michelle
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
- Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g
AWESOME CHICKEN NACHOS
This is one of those "feel good" recipes. It is so tasty and easy to make it will also sure to please everyone. You can change it up and make it spicier or not so spicy for the kids. It is a nice dish to have for those Sunday games. The hubby will love you for it.
Provided by BakingGuru
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- For Chicken:.
- Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
- For Nachos:.
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with some pico de gallo or your favorite fresh salsa.
Nutrition Facts : Calories 791.1, Fat 50.7, SaturatedFat 27.4, Cholesterol 207.6, Sodium 1499.6, Carbohydrate 22.4, Fiber 2.4, Sugar 5.6, Protein 61.2
RESTAURANT-STYLE CHICKEN NACHOS
Refried beans or black beans may be added into the chicken mixture if desired, also, if you are concerned about soggy chips you might want to pre-bake them in the oven for 5-7 minutes insure crispiness, though I have no trouble with the blue tortillas. If you like spicy throw on some sliced jalapeño rings with the tomatoes or add some finely chopped jalapeño into the chicken mixture...you will *love* this! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
- Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
- Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
- Arrange the tortillas on a large baking sheet in a large round.
- Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
- Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
- Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
- Delicious!
Nutrition Facts : Calories 845, Fat 52, SaturatedFat 17.8, Cholesterol 157.5, Sodium 2077.9, Carbohydrate 45.7, Fiber 6.8, Sugar 9.2, Protein 52.1
RESTAURANT STYLE CHICKEN NACHOS
This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!
Provided by LAURA B.
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
- Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g
SPICY CHICKEN NACHOS VERDE
Heat things up with our Spicy Chicken Nachos Verde. This recipe calls for zesty chicken and onions fresh off the grill-and it's totally called for.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix lime juice and 2 Tbsp. oil until blended. Drizzle over chicken in shallow dish. Refrigerate 20 min.
- Heat grill to medium heat. Remove chicken from lime juice mixture; discard lime juice mixture. Brush both sides of onions evenly with remaining oil.
- Grill chicken and onions 10 min. or until onions are tender, turning onions after 5 min. Remove onions from grill. Turn chicken; brush with 2 Tbsp. verde salsa. Grill 3 to 5 min. or until done (165ºF).
- Chop onions and chicken coarsely. Place chicken in medium bowl; toss with remaining verde salsa.
- Spread chips onto bottom of disposable 13x9-inch foil pan sprayed with cooking spray; top with chicken mixture, onions, jalapeños and cheese. Cover. Place pan on grill grate; grill 3 to 5 min. or until cheese is melted.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 1 g, Protein 23 g
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