Spicy Chicken Nachos Recipes

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SLOW-COOKER SPICY CHICKEN NACHOS



Slow-Cooker Spicy Chicken Nachos image

Liven up the party-or at least the appetizer table-with nachos topped in a spicy, bubbly mix of chicken, cheese, black beans and more. Serve it straight from the slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 3h

Yield 24

Number Of Ingredients 8

1 loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 package (9 oz) frozen cooked chicken breast strips, thawed, cubed
1 container (8 oz) sour cream
1 medium red bell pepper, chopped (1 cup)
3 medium green onions, sliced (3 tablespoons)
Large tortilla chips

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
  • Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
  • Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
  • Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

PLANTAIN CHIP NACHOS WITH SPICY CHICKEN



Plantain Chip Nachos with Spicy Chicken image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
1 white onion, diced
Kosher salt and freshly ground pepper
1 serrano chile pepper (1/2 minced, 1/2 sliced)
1 teaspoon chipotle chile powder
Grated zest of 1 lime, plus the juice of 2 limes
1 cup low-sodium chicken broth
1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
1/2 mango, diced
1 beefsteak tomato, diced
1 cup chopped fresh cilantro
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, warmed
1 8-ounce bag shredded Mexican cheese blend
3 5-ounce bags plantain chips
1 8-ounce container guacamole

Steps:

  • Make the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1/2 cup onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until translucent, 5 minutes. Stir in the minced serrano, chile powder and zest and juice of 1 lime; stir 30 seconds. Stir in the chicken broth and chicken and bring to a simmer. Reduce the heat to medium low and cook until thickened, about 8 minutes.
  • Meanwhile, make the mango salsa: Combine the mango, sliced serrano, reserved 1/2 cup diced onion, the tomato, cilantro, the juice of the remaining lime and 1/2 teaspoon salt in a medium bowl.
  • Make the cheese sauce: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook until foaming, about 2 minutes. Whisk in the milk and bring to a simmer, then reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in the cheese until smooth.
  • Reheat the chicken mixture, if necessary. Arrange the plantain chips on a platter. Top with half of the cheese sauce, the chicken, remaining cheese sauce, guacamole and mango salsa.

SPICY CHICKEN NACHOS



Spicy Chicken Nachos image

A great appetizer for game day. From my "Simple Down Home" cookbook.

Provided by Daily Inspiration S

Categories     Poultry Appetizers

Time 25m

Number Of Ingredients 7

12 oz fully-cooked, mexican-seasoned shredded chicken
1 small bag tortilla chips
1 can(s) 14.5 oz. can pinto beans or black beans, rinsed and drained
2 c shredded cheddar cheese
pickled jalapeno slices or fresh jalapeno slices (seeds removed) - optional
guacamole (optional)
sour cream (optional)

Steps:

  • 1. Preheat oven to 375 degrees. On a large baking sheet with sides, arrange tortilla chips evenly. If you want an easy clean-up - line your baking sheet with parchment paper. : )
  • 2. Spread chicken shreds over chips, followed by pinto or black beans. Add cheddar cheese and jalapeno slices if desired, over top.
  • 3. Bake 10-12 minutes or until cheese is melted and bubbly. Place nachos on a platter and serve with guacamole and sour cream, if desired.

SPICY CHICKEN NACHOS



Spicy Chicken Nachos image

Make and share this Spicy Chicken Nachos recipe from Food.com.

Provided by Chef Stephen McChes

Categories     Chicken Breast

Time 1h

Yield 24 chips, 6 serving(s)

Number Of Ingredients 16

1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
3/4 lb boneless chicken
1 tablespoon olive oil
2 ounces cheddar cheese, shredded
3 tablespoons mild picante sauce
1 tablespoon chopped coriander or 1 tablespoon parsley
1 teaspoon olive oil
2 garlic cloves, minced
1 small onion, diced
1 (16 ounce) can red beans, drained and rinsed
1/4 cup mild picante sauce
6 soft corn tortillas, cut into quarters (about 6 to 7 inches in diameter) or 6 packaged corn chips

Steps:

  • To prepare chicken, in a cup combine cumin, oregano, salt. coriander and red pepper. Sprinkle spice mixture on both sides of chicken.
  • In 10-inch skillet over medium heat, add olive oil. Once oil is hot, cook chicken for 6 minutes or until no longer pink, turning once. If using chicken thighs, cook for 12 to 15 minutes or until tender and no longer pink, turning occasionally. Cool slightly, shred, and set aside.
  • To prepare the bean topping, in a medium saucepan over medium heat, add olive oil. Once oil is hot, cook garlic and onion 5 minutes or until tender, stirring frequently. Add beans and picante sauce; heat through. With fork or potato masher, coarsely mash beans; set aside.
  • To prepare the corn chips, heat oven to 400 degrees. Arrange corn tortillas on a large cookie sheet, overlapping slightly to fit. Bake 5 to 7 minutes or until crisp. Cool slightly.
  • Arrange corn chips on a large oven-proof serving plate or in a large shallow baking dish. Spoon some bean topping on each com chip. Top with shredded chicken and cheddar cheese. Drizzle with picante sauce. Return to oven and bake 5 minutes or until heated through.
  • Sprinkle with coriander.

Nutrition Facts : Calories 348.8, Fat 15.9, SaturatedFat 5, Cholesterol 52.5, Sodium 417.4, Carbohydrate 31.1, Fiber 7, Sugar 1.6, Protein 21.4

CHICKEN NACHOS (SPICY)



Chicken Nachos (spicy) image

This is a rather guessed out recipe. There is a restaurant near my house called Hector and Jimmy's where they make The Super Chicken Nacho which takes up about 1.5 feet by 1.5 feet and serves about 4 people...So I figured I'd take my best shot at it with a few modifications of my own.

Provided by ChefInChicago

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 -2 lb chicken breast, if you like a lot of meat use 2 (Can use ground beef too, directions are the same)
1 (1 1/2 ounce) package Ortega taco seasoning
1 (15 ounce) bag tostitos restaurant style corn chips
2 tablespoons vegetable oil
1 (8 ounce) bag of shredded cheddar cheese
2/3 cup water
salt, to taste
pepper, to taste
2 teaspoons cayenne pepper (optional)
8 ounces sour cream (optional)
16 ounces salsa (optional)
6 ounces shredded lettuce (optional)
4 ounces sliced olives (optional)

Steps:

  • Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm.
  • Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast.
  • Once the chicken is thoroughly cooked preheat your oven to 350 degrees.
  • Remove the chicken from the pan and cut the breasts into very small chunks.
  • Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips.
  • Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package).
  • If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick.
  • While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later).
  • Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips.
  • Now take the chicken out of the pan and layer it over the chips evenly.
  • Next put the rest of the bag of cheese over the nachos.
  • Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted.
  • Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.

Nutrition Facts : Calories 1034.5, Fat 66.3, SaturatedFat 19.7, Cholesterol 132.2, Sodium 1079.3, Carbohydrate 67.7, Fiber 5.6, Sugar 1.5, Protein 44.2

ULTIMATE SPICY NACHOS



Ultimate Spicy Nachos image

Provided by Aaron McCargo Jr.

Time 33m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 cloves garlic, chopped
1 jalapeno, seeded and minced
2 tablespoons all-purpose flour
1 cup whole milk
4 cups coarsely grated pepper jack
1 teaspoon prepared mustard or whole-grain mustard
Salt and freshly ground black pepper
2 boneless, skinless chicken breasts, cooked
1 cup your favorite barbecue sauce
8 cups tortilla chips (about 1 large bag)
1 cup chopped pickled jalapenos
3 tablespoons chopped fresh cilantro
1 cup sour cream or nonfat Greek yogurt

Steps:

  • For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
  • For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.

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