Chicken Nachos (spicy)

Recipe by ChefInChicago
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 -2
    lb chicken breast, if you like a lot of meat use 2 (Can use ground beef too, directions are the same)
  • 1
    (1 1/2 ounce) package Ortega taco seasoning
  • 1
    (15 ounce) bag tostitos restaurant style corn chips
  • 2
    tablespoons vegetable oil
  • 1
    (8 ounce) bag of shredded cheddar cheese
  • 23
    cup water
  • salt, to taste
  • pepper, to taste
  • 2
    teaspoons cayenne pepper (optional)
  • 8
    ounces sour cream (optional)
  • 16
    ounces salsa (optional)
  • 6
    ounces shredded lettuce (optional)
  • 4
    ounces sliced olives (optional)
Advertisement

DIRECTIONS

  • 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.
Advertisement