Chicken Nachos with Pico de Gallo is a popular Mexican inspired dish known for its layers of crunchy tortilla chips, creamy and cheesy chicken, and the bright, acidic crunch of fresh salsa. The key to great nachos is layering the ingredients so every chip is covered in melted cheese and toppings.
To start the nachos, mix together the cream cheese, mayonnaise, and sour cream in a food processor until smooth. Add the chicken, chiles, salt, and black pepper and set aside.
In a small bowl, combine tomatoes, onion, jalapeno, and cilantro. Squeeze lime juice over tomato mixture. Salt the salsa and let flavors marinate for an hour before serving.
Distribute half of the corn chips on a half sheet pan lined with parchment. Spoon half of the chicken mixture over the chips in dollops and then sprinkle half of the Cheddar, half of the Monterey Jack, and all of the jalapeños. Sprinkle with the remaining chips, then distribute the remaining chicken mixture and cheeses on top. Bake for 2 minutes, until the cheese is melted and bubbling. Sprinkle tomatoes over nachos. Transfer to a serving platter and serve with salsa on the side.
Making the Pico de Gallo: Combine all ingredients in a bowl. Set aside to marinate. Add more or fewer jalapenos depending upon how much heat you want for the salsa..
Chicken Nachos
The protein packed chicken and cheese topping help make these Nachos a great choice for casual entertaining or for a watch party. Pairing them with our fresh pico de gallo makes these nachos a sure hit.
Ingredients
Instructions
- In a food processor, mix together the cream cheese, mayonnaise, and sour cream until smooth. Add the chicken, chiles, salt, and black pepper and set aside.
- In a small bowl, combine tomatoes, onion, jalapeno, and cilantro. Squeeze lime juice over tomato mixture. Salt the salsa and let flavors marinate for an hour before serving.
- Distribute half of the corn chips on a half sheet pan lined with parchment. Spoon half of the chicken mixture over the chips in dollops and then sprinkle half of the Cheddar, half of the Monterey Jack, and all of the jalapeños. Sprinkle with the remaining chips, then distribute the remaining chicken mixture and cheeses on top. Bake for 2 minutes, until the cheese is melted and bubbling. Sprinkle tomatoes over nachos. Transfer to a serving platter and serve with salsa on the side.
- Combine all ingredients in a bowl. Set aside to marinate.
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