Chicken nachos

Chicken nachos are easy to whip up, so the term “recipe” loosely applies here. We eat them as an appetizer, as dinner, or as a game day snack. I think I originally made my version of chicken nachos to use leftover taco fixings, so it’s pretty adaptable. If you’re cleaning out the fridge, you could easily swap in any leftover taco meat (like barbacoa, ground beef, or chorizo) instead of chicken. I included taco seasoning as an ingredient in case you are using leftovers. If you are cooking the chicken yourself, season the chicken before you roast it and then skip that step later in the recipe.

Try some of my other go-to game day snacks: THE loaded baked potato dip | southwestern egg rolls | spinach-artichoke dip | funeral sandwiches | cheesy chicken bacon ranch dip

You can top your chicken nachos with pretty much whatever you want or have on hand. I personally love black bean and corn salsa, but you can also use other salsa if you prefer. You can also mix up regular black beans and corn if you don’t have salsa. Either way, I would recommend a nice, chunky veggie salsa. And feel free to add whatever taco or nacho toppings you like. Mac loves fresh jalapenos. You could also dice up some tomatoes or sprinkle on some shredded lettuce. Grab some queso, sour cream, or guacamole as a tasty topper or dipper, too. If you’re feeling crazy, crack open some good, old-fashioned nacho cheese sauce.

You can also create double-decker nachos. If you have a smaller pan or you want to feed a crowd, spread a layer of chips and top with cheese. Then put another layer of chips, more cheese, and the rest of your nacho toppings on top before you bake. I love the way the cheese bakes in between the two layers of chips and makes for a tasty, crunchy nacho.