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Loaded Ultimate Nachos with Salsa Verde Chicken Recipe

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

Course: Appetizer, Main Course, Snack
Cuisine: Mexican, New Mexican, Tex-Mex
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 appetizers
Calories: 555 kcal
Author: Kelly DiMascio
This kicked up version of Nachos features, candied jalapenos, shredded salsa verde chicken and a variety of authentic Mexican cheeses and served with sides of avocado crema, sour cream, pico de gallo and guacamole. 

These nachos taste so fresh and amazing. This is more like a meal than an appetizer, uh we might have this for dinner every once in a while. Since the chicken is cooked in the slow cooker this comes together in minutes.  If you prefer you can use shredded rotisserie chicken, just toss with the salsa verde sauce and heat just before assembling the Nachos.

Living in Florida I never have trouble finding these cheeses but see the notes below for suggested substitutions, if you have difficulty locating them.

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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

  1. Add all ingredients to a slow cooker and mix to thoroughly coat chicken.
  2. Cook on high for 4 - 5 hours until chicken shreds easily.
  3. Remove from slow cooker and set aside until ready to use.

Candied jalapenos

  1. Slice jalapenos into rounds.
  2. Remove seeds, wear gloves when working with hot peppers.
  3. Place jalapenos in a small saucepan.
  4. Add water and sugar.
  5. Cook over medium/high heat until boiling.
  6. Reduce temperature and simmer for 30 - 40 minutes until the liquid has reduced and is syrupy, stirring occasionally.
  7. Use immediately or let cool to room temperature then place in jar and store in the refrigerator.
  8. Stored in the refrigerator they will keep for about a week.

Avocado Crema

  1. 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.
  2. Transfer the crema to a small bowl.
  3. 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

  1. 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

  1. Preheat oven to 425º and line a large baking sheet with non-stick foil.
  2. Combine Oaxaca cheese, manchego, and pepper jack cheeses. Reserve cotija cheese for topping.

  3. 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.

  4. Bake until cheese is melty, about 7 - 10 minutes.
  5. Top with radishes and fresh cilantro. Drizzle with avocado crema and hot sauce and devour.game.

Recipe Notes

 

Cheese recommended substitutions.

* Substitute with provolone, Monterey jack or a mild cheddar.

** Manchego is a sharp, hard Spanish sheep's milk cheese. You could substitute parmesan, romano, or a very sharp, white, English cheddar.

Nutrition Facts
Loaded Gourmet Nachos, with Chicken Salsa Verde
Amount Per Serving
Calories 555 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 24g150%
Cholesterol 97mg32%
Sodium 1596mg69%
Potassium 490mg14%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 9g10%
Protein 31g62%
Vitamin A 1415IU28%
Vitamin C 17.7mg21%
Calcium 544mg54%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Cinco de Mayo | 21 Easy Mexican Recipes | Mermaids & Mojitos - […] Ultimate Nachos  […]
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