Chicken Nachos Recipe

Nachos piled high with a poultry punch. Tender and juicy Fully Cooked Philly chicken fortifies this popular app, along with jalapeños, grilled peppers and onions, and a melted cheese blend of cheddar and Monterey Jack. Serve with fresh salsa, sour cream, guacamole, and cilantro.

 Prep Time: 10 min. | Cook Time: 12 min.


Serving Amount – 8 Servings



1 packageOriginal Philly® Fully Cooked Chicken
1 bagtortilla chips
1red onion, thinly sliced
1green pepper, thinly sliced
1 tSPground cumin
1 TSPblack pepper
1 TSPsalt
1 TSPsmoked paprika
½ cubpickled jalapeno
2 cupsshredded Monterey Jack
1 cupshredded cheddar
1avocado, sliced
1 cupsour cream
Juiceof one lime
4radishes, thinly sliced, optional
1 cupcilantro leaves, optional

Step 1 - Heat oven to 400 degrees. Meanwhile, heat a large saute pan over medium-high and add the onions and pepper, stirring occasionally until they soften, about 3 minutes.

Step 2 - Add the chicken, cumin, black pepper, salt and smoked paprika and stir to combine.

Step 3 - On a sheet pan, assemble the nachos. Place a layer of chips on the pan and cover with half of the cheese, half the chicken mixture, and a handful of jalapenos. Repeat, starting with another layer of chips.

Step 4 - Bake until all the cheese has melted, 12 minutes.

Step 5 - In a small bowl, mix sour cream and the juice of one lime.

Step 6 - Top cooked nachos with sour cream, avocado, radishes and cilantro.

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