Loaded Salsa Verde Chicken Nachos Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 can black beans drained and rinsed
- sliced black olives
- 1 rotisserie chicken pulled from the bone and shredded (about 4 cups)
- 1 1/2 cups salsa verde plus more for serving, try our salsa verde recipe
- 1 large (13-ounce) bag tortilla chips
- 1/2 cup pickled jalapeã±o slices
- 3 spring onions trimmed and finely chopped
- 8 ounces sharp white cheddar cheese coarsely grated (about 2 cups)
- 1/4 cup crumbled fresh cheese such as queso fresco feta cheese or goat cheese
- 3 medium radishes sliced very thin
- cilantro leaves
- red and/or green chili peppers
- 1/4 cup sour cream thinned with 2 to 3 tablespoons of water
- Carbohydrate 11.8475531714001 g
- Cholesterol 97.6493430067772 mg
- Fat 21.504985760689 g
- Fiber 3.20891120271974 g
- Protein 30.7267721897423 g
- Saturated Fat 9.3232327456586 g
- Serving Size 1 1 Serving (196g)
- Sodium 580.165494279927 mg
- Sugar 8.63864196868034 g
- Trans Fat 2.36018362679677 g
- Calories 371 calories
Heat the oven to 350 degrees F and line a large, rimmed baking sheet with aluminum foil. Add salsa verde to a large skillet over medium heat. Stir in the chicken and cook 5 minutes until warmed through. Arrange a single layer of tortilla chips on the bottom of the foil-lined pan then begin building the nachos. Scatter one third of the chicken, black beans, pickled jalapeños, chopped green onion and grated cheddar cheese over chips. Repeat with additional layers of chips and toppings until they are used up. (We usually end up with three layers of chips). Bake the nachos until the cheese has completely melted and everything is hot, 15 to 20 minutes. Serve nachos family style, right on the baking sheet, with as many additional toppings scattered on top as you like — we love adding crumbled fresh cheese, extra salsa, fresh chili peppers, thinly sliced radishes, and a drizzle of thinned sour cream.
