Spicy Chicken Nachos Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 375°F.
• Place chicken breasts in a pan and lightly coat with olive oil. Sprinkle rub over both sides of the chicken. I like to use Tony's Creole Seasoning, but it is a little spicy so be aware of how much you use or use your favorite rub if you don't want spicy.
• Place in the oven for 10 minutes or until a digital thermometer inserted in the thickest part of the chicken reaches 165°F.
• While the chicken is cooking, prepare the other ingredients. Chop the red peppers, rinse the black beans, slice the green onions including most of the green stem, finely dice the garlic, drain the black olives.
• Layer the chips on a baking sheet. Layer the veggies on top of the chips.
• When the chicken is done, allow to cool for 10 minutes. Place on a cutting board and chop into 1-inch pieces.
• Layer the chicken on top of the veggies. Evenly spread the cheese over the top.
• Heat the oven to broil and leave the top rack in the middle spot. You don't want to get too close to the top and accidentally burn the cheese before the rest of the dish heats up. Place the baking sheet in the oven and allow the cheese to melt and the veggies to get warm, about 5 minutes.
• Remove the pan from the oven. I like to use a wide spatula to cut through the chips and cheese to serve.
• Enjoy!

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
• For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
• To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.

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.

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.