Cheesy Chicken Nachos Recipe


Has there ever been a time that ordering nachos has really worked out? To be honest, it always feels like a fight to find the best pieces of chip that are loaded equally with toppings, resulting in an archaeological dig to unearth just the right bite before your friend does. It can be...stressful, to say the least. Making a nachos recipe at home leaves you to pile on 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 it a bigger meal by adding black beans or get crazy and swap the avocado for guacamole.

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


  • 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
    Greg DuPree
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