This recipe uses leftover ingredients from other dishes as well as what you probably already have sitting in your fridge. It’s the perfect easy recipe for movie night on a Friday after a long week at work.
Ingredients for Loaded Nachos
- Leftover Rotisserie Chicken: If you have extra chicken in your fridge that you’re tired of eating plain, it’s easy to just throw it on top of the nachos and turn the dish into loaded chicken nachos and let the cheese melt into the chicken. Use this recipe to use up your leftover shredded chicken.
- Tortilla Chips: A must for nachos! My favorite are the Thin & Light Delgado Tortilla Chips but any chips that you like will work.
- Queso Cheese Dip: No nacho dish is complete without a creamy easy queso dip. Add my secret ingredients, condensed milk and cornstarch, to keep your queso from getting grainy as it cools.
- Salsa: My favorite is the salsa that is added to the nachos. I like adding a homemade easy pico de gallo recipe, but if you’re short on time, a Tostitos salsa will work just fine as well.
- Guacamole: Now a fresh guacamole is a must for nachos. Using a store-bought guac just has too many preservatives in it to keep it green. Make my fresh guacamole at home.
- Sour Cream: Adding sour cream adds a touch of creaminess and tang that will compliment the acid of the other ingredients as well as cool down any spiciness.
- Other toppings: Fresh herbs like cilantro and fresh lime pair well with chicken nachos. Add your favorite toppings (or keep it plain!) liberally to your liking.
How to Make Nachos
- Gather your tortilla chips and place on a plate.
- Spoon your queso on the chips
- Place your shredded chicken on top of the queso and add more shredded cheese if desired
- Add spoonfuls of your guacamole, pico de gallo and sour cream onto the nachos
- Top with garnishes such as cilantro, jalapenos and limes
- Loaded Chicken Nachos: Take some leftover chicken that you have sitting in your fridge and cut it up into bite sized pieces. Add it to your nachos for some extra protein.
- Prevent soggy chips by baking your chips in the oven briefly before adding your toppings. Bake your chips at 350 for five minutes before adding toppings.
- Choose a thick-cut tortilla chip for your nachos. It will hold up better for all your toppings instead of a wafer thin tortilla chip that will easily crumble under the weight of the toppings.
- Add an acid: Sometimes overlooked, lime wedges are sorely missed if they are absent from the dish.
- Keep everything bite-sized: This will not only help everything fit onto the chip, but it will also make the nachoes easier to eat. Chop up your rotiesserie chicken before adding it to the dish, and make sure your guac is nice and smooth; easy for dipping.
- Pack on the toppings: Nachos are designed to be messy and full of toppings. Add on as much as you’d like!