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.
2 to 3 cups (500 to 750ml) canola or peanut oil
6 small corn tortillas, cut into quarters
1 1/2 cups (about 1/2 recipe) Easy Chicken Tinga
6 ounces (170g) grated Jack or Pepper Jack cheese
1 cup guacamole
1 radish, thinly sliced
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.
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.
12-inch cast iron skillet, Dutch oven, or wok; instant-read thermometer; metal spider; rimmed baking sheet
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 7g||25%|
|Total Sugars 2g|
|Vitamin C 12mg||59%|
|*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.|