Truly Ultimate Chicken Nachos Recipe

Gather the ingredients for loaded chicken nachos

Start by laying down a foundation of tortilla chips. To create the ultimate gooey layer for your toppings, you'll want to use a variety of cheeses like mozzarella, cheddar, Monterey Jack, and cotija, allowing them to melt over the chips. Shredded rotisserie chicken serves as the protein, while a combination of black beans, corn, and diced tomatoes adds vibrant color, earthiness, sweetness, and a touch of acidity. Onions and pickled jalapeños contribute a satisfying crunch and a kick of heat. We whip up a special garlic sauce using a blend of garlic, olive oil, and salt that is simply phenomenal. For a creamy, flavorful finish, we incorporate a trio of hot sauce-infused mayonnaise, salsa, and sour cream. To top it all off, a sprinkle of chopped cilantro brings a burst of freshness.

Step 1: Preheat the oven

Set your oven to preheat at 375°F.

Step 2: Prep a baking sheet

Prepare a baking sheet by lining it with parchment paper.

Step 3: Spread the tortilla chips

Spread a layer of tortilla chips evenly on a large baking sheet.

Step 4: Mix the cheeses

Combine the four cheeses in a bowl.

Step 5: Top the chips with the cheese

Evenly distribute the cheese mixture over the tortilla chips.

Step 6: Add the toppings

Evenly spread the shredded chicken, black beans, corn, diced tomatoes, onions, and pickled jalapeños over the chips.

Step 7: Make the garlic oil

In a small bowl, combine the minced garlic and olive oil. Add a pinch of salt for seasoning.

Step 8: Drizzle the garlic oil

Drizzle garlic-infused oil over the chips.

Step 9: Bake the nachos

Put the baking sheet in the oven and bake for 10 minutes, or until the cheese is melted and the edges of the chips begin to turn golden brown.

Step 10: Make the spicy mayo

In a small bowl, combine Cholula hot sauce and mayonnaise.

Step 11: Remove the nachos from the oven

Remove the nachos from the oven.

Step 12: Top with the sauces

Top with generous spoonfuls of salsa, sour cream, and zesty mayo. Finish with a sprinkle of freshly chopped cilantro.

Step 13: Serve the chicken nachos

Serve right away while hot.

How can you make these chicken nachos less spicy?

While the hint of spice in this dish adds excitement, you can adjust the heat level to match your preferences. To make these chicken nachos milder, consider cutting back on or omitting the pickled jalapeño peppers. Alternatively, you can use fresh diced jalapeños with the seeds removed, which reduces acidity while still delivering pepper flavor with less heat. For an even gentler option, limit yourself to just a tablespoon or two of diced seeded jalapeño. You could also eliminate the jalapeños altogether or substitute them with milder fresh peppers like Anaheim or poblano.

Additionally, you can lessen the amount of hot sauce or opt for a milder version, such as Cholula Chipotle, to decrease the spice. If you prefer to maintain the current spice level, you can create a cooling effect by topping the nachos with extra sour cream, adding guacamole, or preparing your own lime crema. These cooling elements will help balance the heat without sacrificing the dish's flavor and complexity.

What kind of cheeses work best in these chicken nachos?

While you can purchase a pre-made Tex-Mex cheese blend for the melted cheese layer, the ultimate flavor and texture come from crafting your own combination. We recommend starting with a blend of mozzarella, cheddar, and Monterey Jack, then topping it off with a sprinkle of salty, slightly grainy cotija cheese. If you can't find all the cheeses, you can still create a delicious nacho spread with just a few varieties.

Great melting options include Monterey Jack, cheddar, queso quesadilla, or Asadero. Aim for a mix that offers both a stretchy, gooey texture and a robust flavor. Cotija introduces a unique texture that contrasts nicely with the melted cheeses, adding a salty, crumbly element to the more traditional American cheeses. You can incorporate cotija even if you opt for a pre-packaged mix. If cotija is unavailable, feta or queso fresco can serve as substitutes, but steer clear of hard cheeses like parmesan, as they won’t melt well. The key is to balance the melted cheeses for texture with crumbled cheeses for added flavor.

How do I keep the nachos crispy?

The allure of nachos comes from the delightful contrast between the crispy chips and the gooey, topping-filled ones in the center. However, there are times when those chips can turn too soft. If you prefer your nachos to be crunchier, there are a few tips you can follow. To achieve extra crispiness, bake the chips in a single layer on a baking sheet before adding any toppings. This allows them to crisp up in the oven and better withstand the weight of the other ingredients.

Avoid piling on too many wet toppings in one spot, as this can lead to sogginess. Instead, distribute the toppings evenly across the chips. As the recipe suggests, it's best to add moist ingredients like salsa, sour cream, and mayo after baking. Lastly, serve the nachos straight from the oven to the table. The less time they spend between the oven and serving, the more they will retain that fresh-out-of-the-oven crunch.