Salsa Verde Chicken Nachos
Try this Salsa Verde Chicken Nachos recipe.
Try this Salsa Verde Chicken Nachos recipe.
- sliced black olives
- 1 large (13-ounce) bag tortilla chips
- 3 medium radishes sliced very thin
- cilantro leaves
- 1/4 cup sour cream thinned with 2 to 3 tablespoons of water
- 1/4 cup salsa verde
- lime cut into wedges
- 1 (1-1/2 to 2 pound) rotisserie chicken pulled from the bone and shredded (about 4 cups)
- 1 1/2 cups salsa verde a green, tomatillo salsa (store-bought - goya is good - or use our salsa verde recipe)
- 1 (15-ounce) can black beans drained and rinsed
- 1/2 cup pickled jalapeã±o slices (use more or less dependin
- 3 spring onions trimmed and finely chopped
- 1 (8-ounce) block sharp white cheddar cheese grated (about 2-1/2 cups)
- 1/3 cup crumbled fresh cheese - queso fresco queso blanco, feta cheese or goat cheese are great options
- red and/or green chili peppers (red or green jalap serrano and fresno chili peppers are great)
- Carbohydrate 4.75231417866179 g
- Cholesterol 2.80312500236962 mg
- Fat 2.48151333699183 g
- Fiber 0.188533335844676 g
- Protein 0.265452500178633 g
- Saturated Fat 0.616192917120541 g
- Serving Size 1 1 Serving (78g)
- Sodium 521.678876352634 mg
- Sugar 4.56378084281712 g
- Trans Fat 1.0903514196336 g
- Calories 47 calories
Step-by-step
- Heat the oven to 350° F and line a large, rimmed baking sheet with aluminum foil.
- Add salsa verde to a large skillet over medium heat. Stir in the chicken and cook 5 minutes until warmed through.
- Arrange a single layer of tortilla chips on the bottom of the foil-lined pan then begin building the nachos.
- Scatter one third of the chicken, black beans, pickled jalapeños, chopped green onion and grated cheddar cheese over chips.
- Repeat with additional layers of chips and toppings until they are used up. (We usually end up with three layers of chips).
- Bake the nachos until the cheese has completely melted and everything is hot, 15 to 20 minutes.
- Serve nachos family style, right on the baking sheet, with as many additional toppings scattered on top as you like — we love adding crumbled fresh cheese, extra salsa, fresh chili peppers and thinly sliced radishes.
My Go-To Weeknight Dinner: Salsa Verde Chicken Nachos
As a busy working mom, I'm always on the lookout for quick, easy, and delicious meals that the whole family will enjoy. This Salsa Verde Chicken Nachos recipe has become a staple in our household. It's incredibly versatile, customizable, and most importantly, it's a crowd-pleaser! The vibrant green salsa verde adds a zesty kick, perfectly complementing the tender shredded chicken and crispy tortilla chips. The beauty of this dish lies in its simplicity; you can easily adapt it to whatever ingredients you have on hand, making it a perfect solution for those nights when you're short on time or inspiration.
One of the things I love most about this recipe is its ease of preparation. I often use rotisserie chicken to save time, but leftover grilled or baked chicken works just as well. The layering process is incredibly satisfying – creating a beautiful and delicious tower of cheesy, crunchy goodness. And the best part? The cleanup is minimal! Baking the nachos on a foil-lined baking sheet makes cleanup a breeze. It's the perfect balance of convenience and flavor, something every busy mom can appreciate.
Making it My Own
While the recipe provides a fantastic base, I've experimented with it countless times, adding my own personal touches. Sometimes I'll swap out the sharp cheddar for a blend of cheeses, or add some crumbled cotija for a salty, tangy finish. Other times I'll get creative with the toppings, throwing in some diced tomatoes, avocado slices, or even a dollop of sour cream. The possibilities are truly endless! My kids especially love adding extra pickled jalapeños – the more the merrier, as far as they're concerned. I've even been known to sneak in some extra vegetables, finely diced bell peppers or onions, to add a bit of extra nutrition without compromising the flavor.
A Recipe for Sharing
This isn't just a weeknight dinner; it's a fun, interactive meal that everyone can enjoy. I love how the family gathers around the baking sheet, customizing their own nachos with their favorite toppings. It's a perfect opportunity for conversation and connection, and it always results in happy faces and full bellies. It's a recipe that's just as perfect for a casual get-together with friends as it is for a family movie night.
Beyond the Nachos: Salsa Verde Adventures
The star of the show, of course, is the salsa verde. I've become quite fond of experimenting with different salsa verde recipes, from the simple and straightforward to the more complex and flavorful. It’s amazing how such a simple sauce can completely transform a dish. I often make a large batch on the weekend and store it in the refrigerator, using it not just for nachos but also for tacos, burritos, eggs, and even as a vibrant marinade for chicken or fish. The possibilities are as endless as your imagination, really.
A Weeknight Winner, Time and Time Again
In a world of hectic schedules and demanding routines, this Salsa Verde Chicken Nachos recipe offers a welcome respite. It's a quick, easy, delicious, and adaptable meal that satisfies the whole family. It's a recipe that I will continue to make again and again, cherishing the moments of togetherness and satisfaction it brings. Whether you’re a busy working mom like me, a seasoned traveler looking for a quick and satisfying meal, or simply someone who appreciates good food without the fuss, these nachos are a guaranteed win.
Ingredients you might need:
• Sliced black olives
• 1 large (13-ounce) bag tortilla chips
• 3 medium radishes sliced very thin
• Cilantro leaves
• 1/4 cup sour cream thinned with 2 to 3 tablespoons of water
• 1/4 cup salsa verde
• Lime cut into wedges
• 1 (1-1/2 to 2 pound) rotisserie chicken pulled from the bone and shredded (about 4 cups)
• 1 1/2 cups salsa verde, a green, tomatillo salsa (store-bought – Goya is good – or use our salsa verde recipe)
• 1 (15-ounce) can black beans drained and rinsed
• 1/2 cup pickled jalapeño slices (use more or less depending on your preference)
• 3 spring onions trimmed and finely chopped
• 1 (8-ounce) block sharp white cheddar cheese grated (about 2-1/2 cups)
• 1/3 cup crumbled fresh cheese – queso fresco, queso blanco, feta cheese, or goat cheese are great options
• Red and/or green chili peppers (red or green jalapeño, serrano, and Fresno chili peppers are great)
