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Rotisserie Chicken Nachos
These rotisserie chicken nachos are the perfect appetizer for a party or watching the big game with friends.
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
10
Calories:
810
cal
Author:
Amanda Formaro
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
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
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.
Video
Notes
HELPFUL TIP: To serve these nachos, scoop out individual portions with a spatula.
Serve with sour cream and guacamole as accompaniments.
Nutrition
Serving:
1
portion
|
Calories:
810
cal
|
Carbohydrates:
39
g
|
Protein:
61
g
|
Fat:
43
g
|
Saturated Fat:
16
g
|
Cholesterol:
181
mg
|
Sodium:
855
mg
|
Potassium:
679
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
800
IU
|
Vitamin C:
7.5
mg
|
Calcium:
447
mg
|
Iron:
4.3
mg