Chicken Tinga Nachos Recipe

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J. Kenji López-Alt

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.

Recipe Facts

Active: 15 mins
Total: 20 mins
Serves: 3 to 4 servings

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Ingredients

  • 2 to 3 cups (500 to 750ml) canola or peanut oil

  • 6 small corn tortillas, cut into quarters

  • Kosher salt

  • 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

Directions

  1. 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.

  2. 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.

Special Equipment

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)
593 Calories
45g Fat
28g Carbs
23g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 593
% Daily Value*
Total Fat 45g 57%
Saturated Fat 13g 65%
Cholesterol 62mg 21%
Sodium 786mg 34%
Total Carbohydrate 28g 10%
Dietary Fiber 7g 25%
Total Sugars 2g
Protein 23g
Vitamin C 12mg 59%
Calcium 376mg 29%
Iron 2mg 9%
Potassium 552mg 12%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)