Spice up your taco Tuesday with this delicious chicken nachos recipe. It is a perfect starter for your Mexican fiesta and a great complement to delicious margaritas. I personally love chicken nachos even more then traditional beef nachos.
Tender, fall apart in your mouth, pieced of chicken are bursting with Mexican flavors. It is a party in your mouth, the chicken is succulent and very flavorful. That is why I keep the rest of the toppings to the minimum, because chicken is the star of the show over here.
To make the best chicken for the nachos is very easy, I use Mexican inspired flavors and spices like lime juice, garlic, onion powder, oregano, paprika, tomato paste and chicken stock. Chicken is cooked in this aromatic concoction and then shredded. Corn chips are piled mile high with Mexican chicken, melted cheese, quick guacamole and chopped fresh cilantro, sour cream. You can also add fresh, chopped jalapeños for a spicy kick.
The preferred cheese for the nachos is Monterrey jack, freshly grated. It melts beautifully without crusting or getting greasy, and still has that perfect stretch when you pull out a chip out of the pile of nachos. You can melt the cheese in the oven atop of chips or even the microwave will do. Chips do not have enough time to get soggy, I promise. I prefer the oven method though because you can do double layers of chips, cheese and chicken.
Quick guacamole is basic mashed avocados infused with lime juice and cilantro and seasoned with salt and pepper. Follow the steps below for the best chicken nachos.
