Chicken Nachos Recipe
User Reviews
5
Chicken Nachos Recipe
Description
This chicken nachos recipe starts by making a smooth Asiago cheese sauce with milk and roux, which coats the kidney-shaped corn tortilla chips. Boneless skinless chicken breasts seasoned and pan-cooked until browned and fully cooked are diced and layered on top along with shredded mozzarella. Additional toppings include diced tomatoes, sliced black and kalamata olives, banana peppers, and sliced green onions, offering contrast in flavor and texture.
The dish is finished under a broiler to melt and brown the cheeses slightly, uniting the layers. The result is a rich, cheesy dish with tender chicken and piquant toppings. It can be served as an appetizer or main with its balance of creamy and tangy ingredients.
Notes suggest the nachos reheat well in the oven, and stored leftovers keep up to two days refrigerated. Pre-cooked rotisserie chicken can be used to save time, and other cheeses such as Parmesan or Pecorino Romano can substitute Asiago. Additional toppings like jalapeños, shredded lettuce, avocado, or onions can be added for variation.
Ingredients
- 4 cups milk whole
- 1 white roux
- 4 ounces Asiago cheese shredded
- 2 tablespoons olive oil
- 2 9- ounce chicken breast boneless skinless
- 2 corn tortilla chips
- 8 ounces mozzarella cheese shredded
- 1 cup diced tomatoes
- 1 cup black olive sliced
- 1 cup kalamata olives pitted and sliced
- 1 cup banana pepper sliced
- 1 green onions bunch, sliced
- salt to taste
- black pepper to taste
Instructions
- Preheat the broiler to high heat.
- Add the milk to a medium-size pot over medium heat and scald.
- Whisk in the roux and cook until it becomes very thick or nappe, think alfredo sauce. Cook for 5-7 minutes while whisking.
- Whisk in the cheese and keep warm over low heat.
- Season the chicken breasts on each side with salt and pepper and set aside.
- Add the olive oil to a large frying pan over high heat and once it begins to smoke add in the chicken breasts and turn the heat to medium.
- Cook for 3 to 4 minutes or until browned and flip over, turn the heat to low and cook for 5 minutes, then flip again and cook for a further 5 minutes or until browned and cooked throughout. Or follow my perfectly cooked chicken breast method of in the oven.
- Large dice the chicken.
- To Layer: Place the corn chips on a sheet tray lined with parchment paper and layer on with the asiago cheese sauce, chicken and mozzarella.
- Broil for 5-7 minutes or until the cheese is melted and browned.
- Finish by adding on tomatoes, olives, peppers and green onions. Serve.
Notes
- Reheat leftover nachos at 350° for 10-12 minutes until hot.
- Store covered in the refrigerator for up to 2 days.
- Use pre-cooked rotisserie chicken to save preparation time if desired.
- Parmesan or Pecorino Romano can replace Asiago cheese.
- Additional toppings like jalapeños, pepperoncini, avocado, lettuce, or onions can be added.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 829mg | 35% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 385mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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