Rotisserie Chicken Nachos

I love the rotisserie chickens from the grocery store. They are so delicious, enough so that I could just sit and eat it without any sides. These rotisserie chicken nachos are the perfect appetizer for a party or watching the big game with friends. They are super easy, though there is a little bit of chopping involved. Give yourself about half an hour to throw this together.

Rotisserie Chicken Nachos

Oh the cheesy goodness…as a Wisconsinite we tend to use a lot of cheese, if you prefer you can alter the amount of cheese to your liking. Just know, it may look like an insane amount that you add on top but I promise you once it’s melted and evenly spreads over the nachos you won’t regret using the same measurements!

I was inspired by this amazing recipe for Pulled Chicken Chilaquiles from A Family Feast. I had pinned it some time ago. While searching for dinner ideas this recipe caught my eye. I was looking for something quick, so I bought a bag of my favorite restaurant style chips. Her recipe makes them from corn tortillas fried in oil. I definitely want to try that someday when I have more time.

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Ingredients:

• 4-pound rotisserie chicken
• 1 bag of restaurant style tortilla chips
• 1 15-oz can refried black beans (or regular refried beans)
• 2 cups shredded sharp cheddar
• 2 cups shredded pepper jack
• 2 tablespoons chopped fresh cilantro, garnish
• 2 tablespoons diced red onion, garnish

For the salsa:

• 2 tablespoons extra virgin olive oil
• 1 cup diced onion
• 1 large fresh Jalapeno stemmed, seeded and minced
• 1 tablespoon minced garlic
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can diced tomato with juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder

Helpful Kitchen Tools:

• Oven proof skillet (12 inch)
• Chefs knife
• Cutting board
• Oven Gloves

PRINT THIS RECIPE AT THE END OF THIS POST

My son is particularly infatuated with nachos. I’m sure he would live off of them if he could. In fact, he raved about the filet mignon nachos too. So it’s safe to say there won’t be any leftovers after making these bad boys. Be sure you have a big appetite if it’s going to be just you and one other, as these feed around 6-8 people! If you are feeding a smaller bunch or you’re wanting to serve these as an appetizer, feel free to cut the recipe in half. If you do that you can use a 9-inch skillet instead.

You just can’t go wrong with these. Throw in some olives, sour cream, or even avocado. The options are endless when it comes to nachos.

The first time I made these I used refried black beans and a couple types of cheese; sharp cheddar and pepper jack. I also made a quick guacamole by smashing an avocado adding in some chopped cilantro and red onion along with some garlic salt, although this is just an optional addition.

Enjoy your nachos and remember, the more cheese the better!

I’ve added a video here so you can see the process…

Rotisserie Chicken Nachos

These rotisserie chicken nachos are the perfect appetizer for a party or watching the big game with friends.

5 from 17 votes

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Course: Appetizer

Cuisine: American

Servings: 10

40 minutes mins

Calories: 810

Author: Amanda Davis

Ingredients

• ▢ 4 pound rotisserie chicken
• ▢ 13 oz bag of restaurant style tortilla chips
• ▢ 15 oz can refried black beans or regular refried beans
• ▢ 2 cups shredded sharp cheddar
• ▢ 2 cups shredded pepper jack
• ▢ 2 tablespoons chopped fresh cilantro garnish
• ▢ 2 tablespoons diced red onion garnish

Salsa

• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 cup diced onion
• ▢ 1 large fresh Jalapeno stemmed seeded and minced
• ▢ 1 tablespoon minced garlic
• ▢ ¼ cup chopped fresh cilantro
• ▢ 1 15- ounce can diced tomato with juice
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon ground coriander
• ▢ ½ teaspoon chili powder

Before You Begin

HELPFUL TIP: To serve these nachos, scoop out individual portions with a spatula.
Serve with sour cream and guacamole as accompaniments.

Instructions

• Preheat oven to 450 F and fill a large oven proof skillet with tortilla chips.
• Prepare salsa by sauteing Jalapeno and diced onion in olive oil for several minutes, until tender. Add garlic and saute another minute or two.
• Add remaining salsa ingredients and bring to a boil. Simmer over low heat, uncovered, for 5-10 minutes.
• Heat refried beans in the microwave.
• Shred the chicken and warm in the microwave.
• Drop dollops of refried beans over the top of the tortilla chips in the pan.
• Layer warm salsa over the refried beans.
• Layer chicken over the salsa.
• Layer both cheeses over the chicken and bake in preheated oven for 5-7 minutes, or until cheese is melted.
• Remove from oven and sprinkle with cilantro and red onion for garnish. Serve immediately.

Nutrition

Serving: 1portion | Calories: 810cal | Carbohydrates: 39g | Protein: 61g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 181mg | Sodium: 855mg | Potassium: 679mg | Fiber: 4g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 7.5mg | Calcium: 447mg | Iron: 4.3mg

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This post was originally published on this blog on June 16, 2015.