Restaurant Style Chicken Nachos Recipe

Chicken: Cooked and shredded, this forms the protein base of the nachos.

Tortilla chips: The crispy foundation for all the toppings.

Cheddar cheese: Adds a sharp, tangy flavor when melted.

Monterey jack cheese: Provides a creamy, mild contrast to the cheddar.

Black beans: Adds a hearty, nutritious element to the dish.

Salsa: Brings a burst of fresh, tangy flavor.

Sour cream: Adds a cool, creamy texture to balance the spices.

Green onions: Offers a mild onion flavor and a pop of color.

Cilantro: Adds a fresh, herbaceous note.

Jalapeño: Optional, for those who like a spicy kick.

To ensure even melting and a perfect blend of flavors, layer the tortilla chips and cheeses in multiple layers rather than just one. Start with a base layer of chips, then add a portion of the shredded chicken, black beans, and a mix of cheddar and monterey jack cheese. Repeat the layers until all ingredients are used up. This technique helps every bite to be loaded with delicious toppings.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative for poultry in nachos.

• tortilla chips - Substitute with pita chips: Pita chips provide a different texture but still offer a crunchy base for the nachos.

• cheddar cheese - Substitute with colby cheese: Colby cheese melts well and has a similar flavor to cheddar.

• monterey jack cheese - Substitute with mozzarella cheese: Mozzarella melts smoothly and has a mild flavor that complements the other ingredients.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a suitable replacement.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that adds a similar flavor profile with a bit more texture.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture but with added protein.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor that can replace cilantro for those who don't enjoy its taste.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor, making them a good alternative for adding spice.

• Allow the chicken nachos to cool completely before storing. This helps prevent condensation, which can make the tortilla chips soggy.

• Transfer the cooled nachos to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to keep them from sticking together.

• Store the container in the refrigerator. The nachos will stay fresh for up to 3 days.

• For freezing, place the cooled nachos in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date and contents. They can be frozen for up to 2 months.

• To reheat refrigerated nachos, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for 10-15 minutes, or until heated through and the cheese is melted.

• For frozen nachos, preheat the oven to 375°F (190°C). Place the frozen nachos on a baking sheet and bake for 15-20 minutes, or until heated through and the cheese is bubbly.

• Avoid microwaving the nachos, as this can make the tortilla chips soggy. The oven method ensures they stay crispy and delicious.

• If you have leftover toppings like sour cream, salsa, green onions, cilantro, or jalapeño slices, store them separately in airtight containers in the refrigerator. Add them fresh after reheating the nachos for the best taste and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover chicken nachos evenly on a baking sheet.
  3. Cover the nachos with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the cheese is melted and the chicken is heated through.
  5. Remove the foil for the last 2-3 minutes to let the tortilla chips crisp up.

• Microwave Method:

  1. Place a portion of the leftover nachos on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If the cheese hasn't melted completely, continue microwaving in 30-second intervals.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover nachos to the skillet, spreading them out evenly.
  3. Cover the skillet with a lid to help the cheese melt and the chicken heat through.
  4. Cook for about 5-7 minutes, occasionally lifting the lid to check on the nachos.
  5. For extra crispiness, remove the lid for the last 2 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover nachos in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the cheese is melted and the tortilla chips are crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Spread the nachos on the toaster oven tray.
  3. Cover with aluminum foil to keep them from drying out.
  4. Heat for about 10 minutes, removing the foil for the last 2-3 minutes to crisp up the tortilla chips.

Choose the method that best suits your available equipment and desired texture. Enjoy your reheated restaurant-style chicken nachos!

• Oven: Used to bake the nachos until the cheese is melted and bubbly.

• Baking sheet: Provides a flat surface to spread out the tortilla chips and other ingredients for even baking.

• Shredding tool: Helps to shred the cooked chicken into fine pieces.

• Cheese grater: Used to shred the cheddar and monterey jack cheese.

• Measuring cups: Ensures accurate measurement of ingredients like chicken, cheese, black beans, salsa, and sour cream.

• Colander: Used to rinse and drain the black beans.

• Knife: Essential for slicing green onions, cilantro, and optional jalapeño.

• Cutting board: Provides a safe surface for slicing green onions, cilantro, and jalapeño.

• Mixing bowl: Can be used to mix the shredded chicken with any desired seasonings before adding to the nachos.

• Spatula: Helps to evenly spread the ingredients over the tortilla chips.

• Serving platter: Used to serve the nachos immediately after baking.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Pre-shredded cheese: Opt for pre-shredded cheese to skip the grating process and speed up preparation.

Canned black beans: Use canned black beans that are already cooked, just rinse and drain them.

Pre-made salsa: Buy pre-made salsa to avoid chopping and mixing ingredients.

Sheet pan lining: Line your baking sheet with parchment paper for easy cleanup.

Assemble in layers: Layer ingredients directly on the tortilla chips to ensure even distribution and quicker assembly.