Try this Salsa Verde Chicken Nachos recipe.
- sliced black olives
- 1 large (13-ounce) bag tortilla chips
- 3 medium radishes sliced very thin
- cilantro leaves
- 1/4 cup sour cream thinned with 2 to 3 tablespoons of water
- 1/4 cup salsa verde
- lime cut into wedges
- 1 (1-1/2 to 2 pound) rotisserie chicken pulled from the bone and shredded (about 4 cups)
- 1 1/2 cups salsa verde a green, tomatillo salsa (store-bought - goya is good - or use our salsa verde recipe)
- 1 (15-ounce) can black beans drained and rinsed
- 1/2 cup pickled jalapeã±o slices (use more or less dependin
- 3 spring onions trimmed and finely chopped
- 1 (8-ounce) block sharp white cheddar cheese grated (about 2-1/2 cups)
- 1/3 cup crumbled fresh cheese - queso fresco queso blanco, feta cheese or goat cheese are great options
- red and/or green chili peppers (red or green jalap serrano and fresno chili peppers are great)
- Carbohydrate 4.75231417866179 g
- Cholesterol 2.80312500236962 mg
- Fat 2.48151333699183 g
- Fiber 0.188533335844676 g
- Protein 0.265452500178633 g
- Saturated Fat 0.616192917120541 g
- Serving Size 1 1 Serving (78g)
- Sodium 521.678876352634 mg
- Sugar 4.56378084281712 g
- Trans Fat 1.0903514196336 g
- Calories 47 calories
Step-by-step
- Heat the oven to 350º 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 and thinly sliced radishes.
Operating under the strict spatial constraint of a single rimmed baking sheet forces a strategic architecture when building layered snacks. Sheet pans dictate exact boundaries, meaning every handful of tortilla chips must be meticulously overlapped to support dense quantities of cheese and meat without sagging into grease. By utilizing a moderate oven temperature of 350 degrees Fahrenheit, the heat penetrates all three stacked tiers gradually so the lower chips remain crisp instead of turning soggy under heavy moisture.
Shredded rotisserie poultry serves as a primary vehicle for culinary salvage, transforming Sunday evening leftovers into a completely distinct culinary identity by Monday. Simmering this pre-cooked meat directly in tart tomatillo salsa verde for five minutes allows the fibrous protein strands to rehydrate thoroughly as they absorb ambient malic and citric acids. This brief stovetop braise prevents the poultry from drying out under the intense radiant heat of the baking element.
Dairy chemistry dictates how sharp white cheddar melts over the tortilla surface, releasing water and fat emulsions that bind the crisp corn bases together. Casein proteins in aged cheddar stretch minimally compared to mozzarella, instead forming a rich, savory blanket that locks in underlying textures. Grating the cheese directly from an eight-ounce block rather than purchasing pre-shredded varieties avoids anti-caking agents like cellulose, which otherwise inhibit a smooth, cohesive melt.
Finishing the baked dish with cool, acidic garnishes introduces essential thermal and flavor contrast to heavy fats. Crisp radishes and fresh cilantro leaves supply volatile aromatic compounds that cut through the richness of melted dairy and salted legumes. Distributing these fresh elements immediately before service preserves their cellular turgor pressure, keeping every bite texturally dynamic from the first edge piece to the center.
