Richelle's Chicken Nachos are a nice variation on this classic Mexican dish. Sunflower Oil is the secret ingredient to these delish nachos!
My foodie friend Richelle shared this recipe with me her version on a classic Mexican dish. And now I am going to share with you Richelle’s Fantastic Chicken Nachos!
Everyone loves nachos. And how can you not? Crunchy Tortilla Chips covered in melted cheese? This nacho recipe takes it up a notch by adding chicken, tomatoes, and avocados! Makes a great appetizer or even a meal!
The secret ingredient that makes this Chicken Nachos recipe stand out from all others is the sunflower oil. Probably not something you have sitting in your pantry but it does make a difference! For another great recipe from Richelle, check out her Artichoke Bruschetta recipe.
I’ve often wondered where Nachos came from. Are nachos really an authentic Mexican dish? So I went to the all-knowing Wikipedia site and found this educational article.
How to Pick the Perfect Avocado.
Choosing the wrong avocadoes will ruin your dish. Basically you want a perfectly ripe Avocado. This is a great article on how to select the perfect avocado.
A few Things to be Mindful of when Handling Raw Chicken
1- Leave the chicken in the fridge until ready to use.
2- Be careful of dripping juices. Clean up immediately.
3- Do not wash raw chicken (prevents cross-contamination).
4- Wash all utensils and cutting board (if applicable).
5- If marinating the chicken, make sure you toss the juices before you cook. Don’t ever use the juice from the marinade.
6- Wash your hands after handling raw chicken.
How to Make Richelle’s Fantastic Chicken Nachos.
Preheat oven to 350°F.
Saute garlic and onion whites (from green onions) in oil until tender. Mix in shredded chicken, salt and pepper. Toss until coated with oil. Stir in salsa.
Arrange chips on a baking sheet and cover with nacho mixture. Top with cheese and tomato.
Bake 10 minutes until cheese is melted.
Top with mashed avocado and sprinkle with green onions.
Richelle’s Fantastic Chicken Nachos
- 2 Garlic Cloves
- 6 Green Onions
- 3 Tbsp Sunflower Oil
- 1 Chicken Breast(s), Cooked & Shredded
- 1 Cup Salsa
- 1/2 Bag Tortilla Chips
- 1 Cup Cheddar Cheese
- 1 Roma Tomato, Diced
- 1 Avocado(s), Mashed
- Salt & Pepper
how to make this recipe
- Preheat oven to 350°F.
- Saute garlic and onion whites (from green onions) in oil until tender. Mix in shredded chicken, salt and pepper. Toss until coated with oil. Stir in salsa.
- Arrange chips on baking sheet and cover with nacho mixture. Top with cheese and tomato.
- Bake 10 minutes until cheese is melted.
- Top with mashed avocado and sprinkle with green onions.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.