Chicken Chili Nachos Recipes

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.

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.

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).

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.

CHILI'S CHICKEN FAJITA NACHOS (COPYCAT)

Steps:

• Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
• When done, drain mixture and set aside.
• Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
• Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
• Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
• Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
• When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
• Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
• Grab a cold one and Enjoy!

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

CREAMY CHICKEN AND JALAPENO NACHOS FROM SILVER PALATE

Steps:

• preheat oven to 375 degrees.
• combine the chicken, cream cheese, jalapeno peppers, garlic, cumin, chili powder, and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper.
• spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 - 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket.

AIR FRYER NACHOS

Steps:

• Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
• Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
• Top cheese with olives and tomatoes and place basket in the air fryer.
• Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
• Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

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.