Restaurant Style Chicken Nachos Recipe

Chicken: Shredded, cooked chicken adds a hearty and savory element to the nachos.

Tortilla chips: The crispy base that holds all the delicious toppings.

Cheddar cheese: Shredded cheese that melts beautifully over the nachos.

Black beans: Adds protein and a creamy texture to the dish.

Corn kernels: Provides a sweet and crunchy contrast to the other ingredients.

Salsa: A tangy and spicy topping that enhances the overall flavor.

Sour cream: Adds a cool and creamy element to balance the heat.

Cilantro: Freshly chopped, it adds a burst of freshness and color.

To ensure your tortilla chips stay crispy and don't get soggy, layer them in a single layer on the baking sheet and avoid overcrowding. This allows for even heat distribution and prevents the chips from steaming. Additionally, consider using a mix of cheeses like Monterey Jack or Pepper Jack along with cheddar for a more complex flavor profile and better melting quality.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• tortilla chips - Substitute with pita chips: Pita chips provide a similar crunch and can hold up well under toppings.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements nachos.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a good alternative.

• corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color to the dish.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky texture and similar flavor profile.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor with added protein.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in most dishes.

• Allow the chicken nachos to cool completely before storing. This helps prevent condensation, which can make the tortilla chips soggy.
• Transfer the cooled nachos into an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to keep them from sticking together.
• Store the container in the refrigerator for up to 3 days. For best results, keep the salsa and sour cream separate and add them just before serving.
• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for about 10 minutes, or until the cheese is melted and the nachos are heated through. Avoid using the microwave as it can make the chips soggy.
• For freezing, place the cooled nachos in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to eat, reheat the frozen nachos directly in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the cheese is melted and bubbly. Add fresh salsa, sour cream, and cilantro after reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover nachos evenly on a baking sheet.
  3. Cover the nachos with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the cheese is melted and the chicken is heated through.
  5. Remove the foil for the last 2-3 minutes to let the tortilla chips crisp up.
  6. Serve immediately with fresh salsa and sour cream.

• Microwave Method:

  1. Place a portion of the leftover nachos on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, microwave in additional 30-second increments until the cheese is melted and the chicken is hot.
  5. Top with fresh cilantro and enjoy immediately.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add the leftover nachos to the skillet, spreading them out evenly.
  3. Cover the skillet with a lid to help melt the cheese and heat the chicken.
  4. Heat for about 5-7 minutes, or until everything is warmed through.
  5. For extra crispiness, remove the lid for the last 2 minutes of heating.
  6. Serve hot with a dollop of sour cream and a sprinkle of cilantro.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover nachos in the air fryer basket in a single layer.
  3. Air fry for about 3-5 minutes, checking frequently to avoid burning.
  4. Once the cheese is melted and the chicken is hot, remove from the air fryer.
  5. Serve immediately with fresh salsa and sour cream.

• Oven: Used to bake the nachos until the cheese is melted and bubbly.

• Baking sheet: Provides a flat surface to spread out the tortilla chips and toppings for baking.

• Mixing bowl: Useful for combining the shredded chicken, black beans, and corn if you prefer to mix them before adding to the chips.

• Measuring cups: Ensures accurate measurement of ingredients like chicken, cheese, black beans, corn, salsa, and sour cream.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Knife: Essential for chopping the cilantro.

• Cutting board: Provides a safe surface for chopping the cilantro.

• Spatula: Helps in spreading the toppings evenly over the tortilla chips.

• Serving platter: Ideal for presenting the nachos once they are baked and topped with salsa, sour cream, and cilantro.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Canned beans and corn: Use canned black beans and canned corn to avoid the hassle of cooking them from scratch.

Sheet pan lining: Line your baking sheet with aluminum foil or parchment paper for easy cleanup.

Pre-made salsa: Purchase pre-made salsa to eliminate the need for chopping and mixing ingredients.