Homemade Chicken Nachos with All the Toppings

I am in love with nachos. They were introduced to my by my husband Josh since they are not a common meal in Switzerland. In fact, my home country has a rather wrong understanding of what Nachos are. We’ve ordered Nachos at restaurants before, expecting the full beef, beans, guacamole, sour cream, tomatoes and cheese combo on the chips but instead we were served plain…dry…boring… TORTILLA CHIPS. Dear Swiss people: there is more to Nachos than just chips. For this reason I am very excited to share this delicious Nacho recipe with you and I hope you find it as tasty as I do!

Recipe for 4 people:

Ingredients:

  • 2 packs of tortilla chips (enough to nicely fill a baking tray)

  • 2 avocados

  • 1 can of sour cream

  • 8 medium sized or 4 big tomatoes

  • 1 - 2 red onions

  • parsley

  • 1 lime

  • 1 can refried beans

  • 1 pack (about 250g) of chicken cut into cubes

  • 2 packs of grated cheddar cheese

  • 1 /2 cup of water

Spice mix:

  • 1 tbsp chili powder

  • 1 1/2 tsp salt

  • 1 tsp granulated garlic

  • 1 tsp granulated onion

  • 1/2 tsp oregano

  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 350° F (160° C).

  2. Make the taco spice blend: Combine all spices in a bowl and mix well.

  3. For the guacamole, cut the avocado, remove the pit and mash the avocado in a bowl. Add a tbsp of sour cream, salt and a bit of lemon or lime juice to it. Mix well and set aside.

  4. For the pico de gallo, cut the tomatoes into small chunks. Chop the onion and the parsley. Add everything together in a bowl and season with salt, pepper and a little bit of lime juice. Mix well and set aside.

  5. Put the chips on a baking tray and bake them until it starts to smell like chips. (about 3 - 5min) Add the grated cheese on top of the nachos and bake again until the cheese is melted. (about 5min) Both of these steps help to keep the chips crunchy.

  6. Meanwhile heat up some oil in a frying pan and fry the chicken. Add the taco spice mix to the meat. Once the chicken is completely cooked, add the beans and the water. Mix well and heat up the mixture until everything is warm. Then put the meat on top of the tortilla chips and bake everything once more for about 5 - 8 minutes.

  7. Remove the chips from the oven and add the guacamole, pico de gallo and sour cream to the top and enjoy.

The Susslife Tip: If you are planing on having leftovers, keep the guacamole, pico de gallo and sour cream seperate and just add everything on your plate. The next day you can heat up the chips and meat in the oven again and add the toppings.

 
Ladina SussmanFood, cooking2 Comments