Restaurant Style Chicken Nachos

by Cate on May 8, 2008

restaurant-style-chicken-nachos-small.jpgSometime last year, Nicholas discovered a love for nachos, so with Cinco de Mayo being this past Monday, I thought it would be a perfect time to indulge him.  Nachos are one of those wonderfully flexible things that you really don’t need a recipe for, but I turned to All Recipes just to see if I could find something a little different.  Restaurant Style Chicken Nachos fit the bill, and with nearly 200 reviews and four-and-a-half stars, it’s safe to say that people liked it.  Although we all love nachos, it always proves to be a bit of a challenge when plating because everyone seems to like or dislike different parts but it’s easy enough to adapt so everyone gets what they want.  No sour cream, extra guacamole, you want it, you got it.  Is this a wow?  No.  But I’m not sure that a nachos recipe ever would be, you know?  I mean, it’s just nachos.  But hey, we’ve got meat, vegetables and a little bit ‘o fun all mixed together for dinner, and sometimes that’s all you need.

Restaurant Style Chicken Nachos
Recipe courtesy of AllRecipes

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast (I used rotisserie chicken)
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced

Preheat oven to 350 degrees F (175 degrees C). In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Cate’s Notes:  I added guacamole as a topping as well.  Can’t have nachos without guacamole!

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{ 8 comments… read them below or add one }

Sarah May 8, 2008 at 9:50 pm

Yum! I think I might have to make nachos for dinner some night soon too . . . was this recipe as good as it was made out to be?

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Cate May 8, 2008 at 10:08 pm

It was good, and I liked the idea of the chicken mixing in with the salsa. I think though, that I like these Loaded Nachos better,

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Maria May 9, 2008 at 6:01 am

I have a weakness for Mexican and Tex-Mex. I have leftover taco meat in my refridgerator that I can use to make nachos.

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Val May 9, 2008 at 8:58 am

Those nachos look great! I used to love the Chicken Nachos from TGIFriday’s, but they took them off the menu years ago. I’m going to give your recipe a try. Thanks!
Val

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Cass May 9, 2008 at 7:52 pm

You have so inspired me. Nachos for dinner YUMMMMM.

I can’t believe I was about to just eat 2 grapefruit!

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Deborah May 11, 2008 at 12:07 pm

I actually really love nachos, but I don’t think I’ve ever prepared them at home for dinner. these sound delicious to me!

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EAT! May 14, 2008 at 7:45 am

I haven’t made nachos in forever!! Sounds like something to go with that pitcher of margaritas in my fridge.

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Margaret May 14, 2008 at 9:46 am

First, I have to say that as a Mexican, I am pretty picky about my Mexican/Tex-Mex food. That said, these nachos were AWESOME. The recipe was super easy and the flavor was fantastic! I highly recommend.

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