Chicken Nachos
When it comes to Nachos, it’s always handy to have a quick recipe for a movie night in, one that doesn’t involve hours of preparation and that you can put together in no time. Our Chicken Nachos is just that recipe! It is perfect for two people but can easily be increased depending on how many are watching that film together.
Chicken thighs are so delicious and quicker to cook than chicken breast, which is why they are perfect for this recipe. The thighs are coated in a delicious quick marinade made with Gran Luchito Chipotle Paste, lemon juice, parsley and olive oil. All you need to do is pan-fry your chicken. Once ready, shred your meat with the help of two forks.
Another handy tip for when you make nachos is to add a bit of water to our Gran Luchito Refried Beans when you warm them up in a pan, in that way they will take a sauce-like consistency much easier to add on top of your nachos.
Our final tip is to make a fresh salsa using our Gran Luchito Fire Roasted Serranos, kind of like a pico de gallo when instead of using fresh chillies you add our pickled serrano chillies that we all know work so well with Nachos.
Quesadillas Luchito Style would be a great addition to movie night as well. If you are catering for non-meat eaters, our Vegan Nachos and Vegetarian Nachos are also great options.
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Prep time
10MINS
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Cook time
15MINS
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Total time
25MINS
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Ideal for
Snack -
Make it
Mexican -
Serves
2
Nutrition: Per serving
kcal 244 fat 18g saturates 8.5g carbs 12.4g sugars 1.6g fibre 0.4g protein 7.5g salt 0.49g
This recipe uses
Lightly Salted Tortilla Chips
Chipotle Refried Beans
Fire Roasted Serranos
Chipotle Paste
Found in the
Mexican Section
Ingredients
For The Chicken:
- 1 teaspoon Gran Luchito Chipotle Paste
- ½ a lemon, juice
- ½ cup of parsley, roughly chopped
- 2 tablespoons olive oil
- 2 boneless chicken thighs
- Salt and freshly ground black pepper
For the Beans
- ½ pack of Gran Luchito Refried Beans
- 125ml / ½ cup of water
Pico de Gallo:
- ½ red onion, finely diced
- 100g / 3 ½ oz cherry tomatoes, cut in quarters
- ½ cup freshly chopped parsley
- 1 lemon, juice
- 2 tablespoons olive oil
- 2 tablespoons Gran Luchito Fire Roasted Serranos
- Salt and freshly ground pepper
To Assemble Nachos:
- 1 pack Gran Luchito Lightly Salted Tortilla Chips
- 200g / 7 oz red Leicester, grated
- 150g / 1 cup full fat creme fraiche
- 3-4 radishes, finely sliced
How to make it
- Preheat oven to 180°C/ 350°F
- In a bowl, add the Chipotle Paste, lemon juice, parsley and olive oil, mix everything with a spoon and place your chicken thighs into the mixture, make sure they are well coated and season with a pinch of salt and freshly ground black pepper.
- Fry your chicken thighs with juices in a very hot frying pan, sear on both sides and then cover with a lid and let the chicken cook through. Once ready, remove the pan from the hob and shred your meat with the help of two forks, set aside
- Add the Refried Beans into a small saucepan with the water, and simmer on medium heat until the beans are lovely and warm
- In a medium-sized bowl, add all the ingredients for your pico de gallo with Fire Roasted Serranos, season with salt and pepper, and integrate everything with a spoon, and reserve.
- Prepare a baking dish with a layer of Lightly Salted Tortilla Chips, then add ½ of the shredded chicken on top, ½ of the warm Refried Beans, cheese and creme fraiche, also add ⅓ of your fresh salsa.
- Add a second layer of Lightly Salted Tortilla Chips with the remaining chicken, Refried Beans, cheese and creme fraiche and another ⅓ of your salsa.
- Place your baking dish in the oven for 10 minutes or so, until your cheese is melted on the top.
- Serve your Chicken Nachos with more creme fraiche on top and the remaining fresh salsa, garnish with fresh radish and roughly chopped parsley, enjoy!
What To Serve With Chicken Nachos
Serve your chicken nachos with sides of:
Download Our Free Guide To Tacos
Your free Taco guide will be emailed to you immediately. To make chicken nachos, you'll need cooked and shredded chicken. Layer tortilla chips on a baking sheet, then spread the shredded chicken evenly on top. Add desired toppings such as shredded cheese, beans, salsa, jalapenos, and diced onions. Bake in the oven at 350°F (175°C) until the cheese has melted and the nachos are heated through. Serve with sour cream, guacamole, and any other desired toppings. While it's possible to melt cheese and warm up the nachos in the microwave, it won't achieve the same level of crispiness as baking them in the oven or frying them. The oven-baked method is recommended for the best results. However, if you're short on time and need a quick snack, microwaving can be an option. There are numerous delicious toppings you can add to chicken nachos. Some popular ones include shredded cheese (cheddar or Monterey Jack), black beans, diced onions, sliced jalapenos, diced tomatoes, sliced olives, sour cream, guacamole, and cilantro. You can also drizzle some hot sauce or salsa on top for extra flavour. Subscribe now for a free copy of the Gran Luchito e-cookbook filled with delicious, authentic Mexican recipes and join our mailing list for all the latest recipes, news and blog updates.
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FAQs
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