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Ultimate Chicken Nachos

This hearty appetizer with a zesty blend of flavors is wonderful for casual entertaining or a snack for the kids.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

1 tablespoon olive oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch cubes
2 small jalapeno chilies, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon all-purpose flour
1 teaspoon chili powder
1 can (15 ounces) diced tomatoes, drained
3 tablespoons cider vinegar
2 teaspoons sugar
1 can (15 ounces) black beans, drained and rinsed
1/2 cup purchased salsa
1 bag (8 ounces) corn tortilla chips (about 8 cups)
1/2 cup (2 ounces) finely shredded Cheddar cheese

Instructions 

Preheat oven to 450°F.

Heat oil in large skillet over medium-high heat. Add chicken, jalapeños, cumin, oregano, and salt. Cook, stirring occasionally and breaking up larger pieces of chicken, for about 12 to 15 minutes, or until chicken is lightly browned and thoroughly cooked.

Stir in flour and chili powder; continue to cook for 1 minute.

Stir in tomatoes (without juice), vinegar, and sugar; cook, stirring frequently, for about 3 minutes.

Stir in beans and salsa; stir until evenly heated.

Arrange chips in a single layer on a jelly-roll pan (15”x10”x1”). Spoon chicken mixture evenly over chips. Sprinkle with cheese.

Bake for about 5 minutes or until cheese is melted.

Tips 

To avoid irritation from the oils in chilies, wear disposable plastic gloves when handling them. Do not touch your, eyes, nose, or lips. After chopping, wash your hands, knife, and cutting board in hot, soapy water.

Variations 

Adjust the “heat” by simply substituting “mild” or “medium” salsa.

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.

Possible Substitutions 
  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      315
    • Calories from Fat 
      37%
    • Total Fat 
      13g
    • Saturated Fat 
      4g
    • Total Carbohydrate 
      31g
    • Protein 
      20g
    • Sugars 
      3g
    • Cholesterol 
      36mg
    • Dietary Fiber 
      6g
    • Sodium 
      563mg
  • DAILY VALUE
    • Vitamin A 
      12%
    • Vitamin C 
      8%
    • Calcium 
      11%
    • Iron 
      9%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      2
    • Very Lean Meat 
      2
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source