Why It Works
- It’s juicy, flavorful chicken on a crispy, deep-fried chip, covered in melted cheese and guacamole. Do I really need to explain this?
As much as I love tacos, there are only so many I can eat before I want to move on to the next thing. With batch after batch of leftovers from working on my chicken tinga recipe, I looked for as many ways as possible to use them up. Tostadas were an obvious choice, topped with chicken, crumbled cotija cheese, and avocado. It also makes a great enchilada filling. All these things are delicious, but they also require utensils, or, at the very least, two hands and some awkward head-tilting, to eat. Not the ideal party or game-day food. Nachos, on the other hand, are where it’s at.
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2 to 3 cups (500 to 750ml) canola or peanut oil
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6 small corn tortillas, cut into quarters
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Kosher salt
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1 1/2 cups (about 1/2 recipe) Easy Chicken Tinga
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6 ounces (170g) grated Jack or Pepper Jack cheese
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1 cup guacamole
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1 radish, thinly sliced
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Preheat oven to 425°F. Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok over medium-high heat until it registers 375°F on an instant-read thermometer. Adjust flame to maintain temperature. Working in 3 batches, add quartered tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel–lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining batches.
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Arrange chips in a single layer on a foil-lined baking sheet. Top each chip with approximately 1 tablespoon shredded chicken and 1 tablespoon cheese. Place in oven and bake until cheese is melted, 3 to 5 minutes. Remove from oven. Add a small dollop of guacamole to each chip and top with a radish slice. Serve immediately.
Special Equipment
12-inch cast iron skillet, Dutch oven, or wok; instant-read thermometer; metal spider; rimmed baking sheet
This Recipe Appears In
- Leftover Chicken Tinga? Make Nachos
| Nutrition Facts (per serving) | |
|---|---|
| 593 | Calories |
| 45g | Fat |
| 28g | Carbs |
| 23g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 3 to 4 |
|
| Amount per serving | |
| Calories | 593 |
| % Daily Value* | |
| 45g | 57% |
| Saturated Fat 13g | 65% |
| 62mg | 21% |
| 786mg | 34% |
| 28g | 10% |
| Dietary Fiber 7g | 25% |
| Total Sugars 2g | |
| 23g | |
| Vitamin C 12mg | 59% |
| Calcium 376mg | 29% |
| Iron 2mg | 9% |
| Potassium 552mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)