Loaded Ultimate Nachos with Salsa Verde Chicken Recipe
If you love nachos and really who doesn’t, this is a must-try recipe.
The Salsa Verde Chicken in this recipe is so good and so easy – crockpot set it and forget it – easy you’ll probably make this once or twice a week just to have on hand to throw together super fast lunches and dinners of tacos or burritos.
Nachos are pretty perfect with ooey gooey cheese topping crispy tortilla chips with salsa and guac on the side. But adding some special ingredients can really make your nachos special.
Do nachos really need candied jalapeños or avocado creme? Maybe not but, they really take these nachos over the top.
Loaded Ultimate Nachos with Salsa Verde Chicken is the perfect simple and easy appetizer for an afternoon watching the game or just hanging out with. This recipe takes your nacho making game up a notch by using fresh ingredients and a variety of authentic Mexican cheeses.
Serve with fresh pico de gallo, guacamole, and a fresh-squeezed Paloma, margarita, or a strawberry basil margarita.
Loaded Gourmet Nachos, with Chicken Salsa Verde
Ingredients
Chicken Salsa Verde
- 8 oz boneless - skinless Chicken Breast or Thighs, about 2 breasts, or 4 thighs
- 7 oz Herdez Salsa Verde - 1 small can
- 2 cloves of garlic minced
- 1 t Tabasco
- 1 t oregano
- 1 t cumin
- 1 t smoked chili powder
For Candied Jalapeños
- 1/2 cup fresh jalapeño peppers
- 2 T sugar
- 1 T water
Avocado Crema
- 1 medium avocado - cut in half lengthwise, peel and pit removed
- 1/2 cup fresh cilantro - coarsely chopped
- 1/2 cup sour cream
- 2 T freshly squeezed lime juice - from about 1 medium lime
- 1/2 t sea salt
Pickled Red Onions
- 1/2 cups apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion - thinly sliced
For Nachos
- 15 oz black beans - canned, rinsed and drained
- 1 large bag tortilla chips
- 1 1/2 cup Oaxaca cheese - Quesillo Or Asadero*, shredded
- 1 1/2 cup manchego cheese** - shredded
- 2 cups pepper jack cheese - shredded
- 1/2 cup pickled red onion
- 1/2 c. candied jalapeños
- 1 Cup Corn off the cob - cooked
Toppings
- 1/2 cup cotija cheese crumbles - or more as desired
- pico de gallo
- avocado crema
- 1/4 cup radish - thinly sliced
- 1/4 c. fresh cilantro leaves
- Sour cream for serving
- Guacamole for serving
- Hot sauce - like Tapitios for serving
Instructions
Salsa Verde Chicken
- Add all ingredients to a slow cooker and mix to thoroughly coat chicken.
- Cook on high for 4 - 5 hours until chicken shreds easily.
- Remove from slow cooker and set aside until ready to use.
Candied jalapenos
- Slice jalapenos into rounds.
- Remove seeds, wear gloves when working with hot peppers.
- Place jalapenos in a small saucepan.
- Add water and sugar.
- Cook over medium/high heat until boiling.
- Reduce temperature and simmer for 30 - 40 minutes until the liquid has reduced and is syrupy, stirring occasionally.
- Use immediately or let cool to room temperature then place in jar and store in the refrigerator.
- Stored in the refrigerator they will keep for about a week.
Avocado Crema
- Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
- Transfer the crema to a small bowl.
- If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for no more than to 2 hours.
Pickled Red Onions
- Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Nachos
- Preheat oven to 425º and line a large baking sheet with non-stick foil.
- Combine Oaxaca cheese, manchego, and pepper jack cheeses. Reserve cotija cheese for topping.
- Add half the tortilla chips and top with chicken Salsa Verde, half the cheese mixture, half the black beans, half the pickled red onion, half the corn and half the candied jalapeños. Repeat to create another layer.
- Bake until cheese is melty, about 7 - 10 minutes.
- Top with radishes and fresh cilantro. Drizzle with avocado crema and hot sauce and devour.game.
Notes
Nutrition
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