5 from 12 votes
Chicken Nachos Recipe
Chicken Nachos Recipe layers diced cooked chicken, Asiago cheese sauce, mozzarella, and a variety of toppings such as diced tomatoes, olives, banana peppers, and green onions over corn tortilla chips. The arrangement is broiled until melted and lightly browned, delivering nachos with a creamy cheese texture and savory chicken combined with tangy, spicy, and briny accents.
Prep Time
15 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
10
Calories:
282 kcal
Course:
Side Dish, Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 282
% 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.