- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Store-bought rotisserie chicken or leftover roasted chicken makes these chicken nachos easy. Instead of red salsa, we go for green — or salsa verde — made from chili peppers, tomatillos, onion, and garlic. It’s zesty and works beautifully with chicken. In addition to the chicken, we pile our nachos up with sharp, flavorful cheddar cheese, spicy pickled jalapeños, spring onions, and lots of extras like thinly sliced radishes and crumbled fresh cheese. Serve this family-style, right off of the sheet pan.
Ingredient:
- 4 cups cooked and shredded chicken
- 1 ½ cups salsa verde, plus more for serving, try roasted tomatillo salsa verde
- 1 large bag of tortilla chips or use homemade tortilla chips, lightly salted
- 1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 3 green onions, trimmed and finely chopped
- 8 ounces sharp white cheddar cheese, coarsely grated (about 2 cups)
- 4 ounces crumbled queso fresco, feta cheese, or goat cheese
- Optional toppings: sliced radishes, sliced black olives, cilantro, pickled red onions, sliced pickled jalapeños, candied jalapeños, sour cream, guacamole, avocado, sliced chili peppers
