- Chicken breasts.
- Onion + garlic + bay leaves, cumin & chili powder.
- Nacho toppings.
How To Make Salsa Verde.
Charring the ingredients in a big pot before blending them creates a gorgeous smoky flavor that gives the salsa it’s depth. Here’s how to make salsa verde from scratch:
- Crowd the tomatillos, jalapeños, half of the white onion and garlic in a big pot with oil set over super heat.
- Cook until everything is nicely charred.
- Simmer for 15 minutes.
- Put the charred vegetables, a jalapeño, cilantro, salt and other half of the white onion to a food processor and blend!
How to Make Chicken Nachos
- Cook your chicken. There’s no need to get fancy here—for chicken nachos you want super easy-to-shred poached chicken and our seasoned poaching liquid means you’ll still get loads of flavor.
- Assemble nachos. We like to place all our chips on the bottom, then build up from there, adding each layer at a time (cheese, then chicken). Other members of the household, however, prefer to assemble nachos in stacks, meaning chip-chicken-cheese, chips-chicken-cheese, all atop each other. But the beautiful thing about nachos is there’s really no wrong way. They’re guaranteed to come out delicious no matter what.
- Broil. Your nacho oven temp should be set to a low broil (or if you’re oven only has one broil temp move the rack to the lower position and broil from there). Keep a close eye on them, as the chips can burn quickly. Remove them the second all of the cheese has melted.
- Accessorize. Cilantro, cabbage, avocado—load those nachos up to your heart’s content.
Load Em Up!
These loaded chicken nachos aren’t going to top themselves! Here are some of our favorite toppings, but feel free to adjust to your own tastes.
- Pepper Jack Cheese.
- Cotija Cheese.
- Sour Cream.
- Other topping ideas: Green onions, red onions, diced tomatoes, black olives, sliced jalapeno, etc!