Cheesy Chicken Chili Nachos Recipes

CHICKEN CHILI NACHOS

Steps:

• In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through., Arrange the tortilla chips on 2 large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.

CHICKEN CHILI NACHOS

Steps:

• Preheat oven to 350 degrees. Grate the cheeses and set aside. Lay the tortilla chips on a plate and top with spoonfuls of chili, jalapenos, and the grated cheeses. Repeat, adding another layer.
• Bake for 3 minutes to melt the cheese, then broil for 30 seconds. Top with sour cream and salsa.

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
• Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
• Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
• To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

CHEESY CHICKEN CHILI NACHOS

Steps:

• Mix tomatoes, chicken and chili powder in small saucepan; cook on medium heat 5 to 7 minutes or until heated through. Set aside.
• Heat CHEEZ WHIZ as directed on label.
• Arrange chips on serving platter. Top with the CHEEZ WHIZ, tomato mixture and sour cream.

EASY CHEESY NACHOS

Steps:

• Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

CHICKEN CHILI NACHOS

Steps:

• Heat oven to 375°F.
• Pour entire bag of tortilla chips in even layer on ungreased 15x10x1-inch cookie sheet with sides. Sprinkle pepper Jack cheese over entire layer of chips. Bake about 5 minutes or until cheese is melted.
• Meanwhile, heat chili as directed on pouch. Pour chili evenly over chips; top with Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Top with avocado, bell pepper, onion and chiles. Serve immediately with hot sauce.

CHILI NACHOS

Steps:

• Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
• Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
• Bake 15 minutes or until cheese is completely melted. Serve nachos hot.

CHILI NACHOS

Steps:

• Preheat the oven to 325 degrees F.
• On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
• Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE

Steps:

• Bring a pot of water to boil.
• Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
• Drain, cool slightly and put them in a blender.
• Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
• You should have about 2 cups of this salsa verde. Put to one side.
• Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
• Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
• Stir in the prepared salsa verde until incorporated and remove from the heat.
• Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
• To build these awesome nachos: Preheat oven to 350°.
• Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese.
• Make 3 or 4 layers of the nachos.
• Bake until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.

CHEESY CHILI PARTY NACHOS

Steps:

• Spread beans onto center of large platter; surround with chips.
• Heat chili as directed on label; pour over beans.
• Microwave CHEEZ WHIZ as directed on label; pour over chips and chili.
• Top with tomatoes and onions.

NACHO CHEESY CHILI

Steps:

• Heat a dutch oven over medium heat with 1 tablespoon of oil. Cook the onions for about 2 minutes or until they just begin to soften. Add the ground beef, 1 1/4 teaspoons of kosher salt, and 1/2 teaspoon of pepper. Cook until brown then drain. To the browned meat, add the chili seasoning, garlic, and tomato paste and cook for 2 minutes. Add the V8 Juice, chili beans, can of tomatoes, crushed Doritos, and any of the optional ingredients listed above. Do NOT add the cheeses yet. Stir, cover, and bring to a simmer. Reduce the heat to maintain a very gentle simmer (around medium-low). Simmer for 30 to 45 minutes. Turn off the heat and add the cheeses and stir to combine. Allow the cheese to melt for about a minute then stir again. Taste for seasoning and adjust salt and pepper as needed. It is highly likely you will need more salt. I add anywhere from 1/2 to 1 teaspoon of additional kosher salt (half that amount for table salt) but I'll let you decide how much to add. The chili should be rich and thick and the ground beef should be very tender. If it is too thick add a little water or V8 Juice.
• To serve, ladle some chili into a bowl and top with some additional Doritos and freshly grated cheddar cheese.
• * Chili Seasoning and chili powder are technically different things. Popular brands of chili seasoning include Williams and McCormick. Chili seasoning contains chili powder as the primary ingredient but also includes things like onion powder, garlic powder, etc. If you can't find chili seasoning, no biggie. Use chili powder instead.
• ** Why V8 Juice? V8 juice is made up of several pureed veggies including tomatoes, carrots, celery, and more. Plain tomato juice or canned tomato sauce does not have the same depth of flavor.
• *** To make 1/3 cup of finely crushed Doritos, measure out 1 cup of Doritos - breaking each Dorito into a few pieces so they lay properly in the cup. If you have some Doritos left in the bottom of the bag that are already in small pieces, this is a great use for them. Dump the cup of Doritos into a resealable bag and use a rolling pin to finely crush the chips. After they are finely crushed, you'll have about 1/3 cup.
• **** You really need to use freshly grated cheese in this instead of the stuff that comes pre-shredded. Pre-shredded cheeses contains stabilizers that can sometimes impede melting. For this reason, I highly recommend that you use freshly grated in this recipe.