Chicken nachos

  • Preparation 15 minutes
  • Cooking 15 minutes
  • Serving(s) 3 to 4 persons

Chicken nachos

  • Preparation 15 minutes
  • Cooking 15 minutes
  • Serving(s) 3 to 4 persons
  • Boneless chicken breasts and/or thighs from Ferme des Voltigeurs
  • Corn chips
  • Salsa
  • Diced tomatoes
  • Diced onions
  • Olives
  • Hot peppers
  • 2 cups of Tex-Mex shredded cheese
  • Cilantro
  • Sour cream, salsa and guacamole
  • Preheat the oven to 205°C (400°F).
  • Cook the desired amount of chicken and shred or dice it.
  • Place about 15 corn chips on a non-stick baking sheet.
  • Cover with 1 cup of shredded cheese and toast in the oven for 5 minutes.
  • Remove from the oven, add the remaining corn chips, and spread the salsa, chicken, vegetables, and olives over the toasted cheese.
  • Cover with the remaining shredded cheese.
  • Bake for 5 to 10 minutes.
  • Remove from the oven and add cilantro, if desired.
  • Serve with sour cream, salsa, and guacamole.
  • Grilling the cheese on the corn chips before covering with salsa and your favorite toppings will help the nachos stay crispy.
  • Boneless chicken breasts and/or thighs from Ferme des Voltigeurs
  • Corn chips
  • Salsa
  • Diced tomatoes
  • Diced onions
  • Olives
  • Hot peppers
  • 2 cups of Tex-Mex shredded cheese
  • Cilantro
  • Sour cream, salsa and guacamole
  • Preheat the oven to 205°C (400°F).
  • Cook the desired amount of chicken and shred or dice it.
  • Place about 15 corn chips on a non-stick baking sheet.
  • Cover with 1 cup of shredded cheese and toast in the oven for 5 minutes.
  • Remove from the oven, add the remaining corn chips, and spread the salsa, chicken, vegetables, and olives over the toasted cheese.
  • Cover with the remaining shredded cheese.
  • Bake for 5 to 10 minutes.
  • Remove from the oven and add cilantro, if desired.
  • Serve with sour cream, salsa, and guacamole.
  • Grilling the cheese on the corn chips before covering with salsa and your favorite toppings will help the nachos stay crispy.

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