Cheesy Chicken Nachos With Avocado and Radish


Skip the beef and add some shredded rotisserie chicken to your nachos instead.

Hands On Time:
20 mins
Total Time:
20 mins
4 servings

Is anyone truly satisfied with loaded cheesy nachos from restaurants? Finding the best chip that's equally loaded with toppings always feels like a fight. Consequently, eating sparsely topped nachos becomes an archaeological dig to unearth just the right bite before your friend does. The process can be stressful, to say the least.

On the other hand, making a cheesy chicken nachos recipe at home leaves you to pile the goodies evenly over the chips, which you'll arrange in a single layer on a rimmed baking sheet. This means every chip is gloriously topped with chicken, cheese, salsa, avocado, and, well, more cheese. Make this dish a heartier meal by adding black beans, or get crazy and swap the avocado for an easy guacamole dip.


  • 1 11-oz. pkg. tortilla chips

  • 2 cups shredded rotisserie chicken

  • 6 ounces sharp Cheddar cheese, shredded (about 1½ cups)

  • 1 cup prepared pico de gallo or salsa

  • 2 radishes, thinly sliced

  • 2 ounces cotija cheese, crumbled (about ½ cup)

  • 1 ripe avocado, sliced

  • ½ cup loosely packed fresh cilantro leaves

  • 1 jalapeño, thinly sliced (optional)

  • Hot sauce, for serving (optional)


  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.

  2. Spread chips evenly across baking sheet and top with chicken and Cheddar. Bake until cheese is melted, about 10 minutes.

  3. Top nachos with pico de gallo, radishes, cotija, avocado, cilantro, and jalapeño and hot sauce, if using. Serve immediately.

    Chicken Nachos Recipe
    Greg DuPree
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