What’s better than a tray of cheesy chicken nachos? Four cheese chicken nachos! Don’t worry, though, a couple cans of chopped green chiles cut the richness of all that cheese. (Not that we’re complaining.) We’ll leave the toppings up to you, but we suggest The Works, aka red onion, radishes, avocado, jalapeño, cilantro, and hot sauce.
We've known for a while that nachos are always the answer for laid back weeknight dinners. (Nachos Supreme, anyone?) You can even make them keto now with Keto Tortilla Chips or Cauliflower Nachos. Rotisserie chicken makes these nachos oh-so-easy, but if you want to bake and shred your own chicken breasts, go right ahead.
Making these for a party? Serve with Black Bean Dip or even a bowl of Nacho Cheese to take the cheese factor up a notch. Though the recipe doubles easily if you're planning to make these for a crowd, it's worth using two baking sheets so that the chips don't get overloaded. Chopped green chiles aren't too spicy, but if you're sensitive to heat or want a kid-friendly version, leave them off.
Shopping tip: Look for sturdy chips that can stand up to the layers of cheese and toppings.
restaurant-style tortilla chips
shredded rotisserie chicken
(4-oz.) cans chopped green chiles
sharp cheddar, grated
Monterey Jack, grated
queso fresco, crumbled
grated cotija cheese
red onion, thinly sliced
radishes, thinly sliced
avocado, pitted and chopped
jalapeños or serrano chiles, thinly sliced
chopped fresh cilantro
Hot sauce, for serving
Dawn Perry is the author of Ready, Set, Cook: How to Make Good Food With What’s on Hand. Her recipes and writing have been featured in the LA Times, The New York Times, and the Washington Post, among other publications.
