Roasted Salsa Verde Chicken Nachos
Roasted Salsa Verde Chicken Nachos bring together the perfect combination of flavor and comfort. Crispy tortilla chips, tender shredded chicken, and gooey cheese come together for a crowd-pleasing dish that promises to satisfy everyone.
The chicken is simmered with aromatic spices and herbs, ensuring it’s tender and packed with flavor. Topped with a zesty Salsa Verde, this dish takes nachos to the next level.
A quick bake in the oven melts the cheese to perfection, creating an irresistible, cheesy layer. Add fresh toppings like avocado and cilantro to complete this hearty, delicious meal.
Roasted Salsa Verde Chicken Nachos: Ingredients
The foundation of this dish starts with tender boneless chicken, simmered with aromatic spices like chili powder and cumin, infusing each bite with deep, warm flavor. The bold tang of Salsa Verde adds a zesty kick that complements the savory chicken perfectly.
Crispy tortilla chips form the base, providing the ideal crunch that holds up under the melted layers of pepper Jack cheese, which offers a creamy, slightly spicy richness. Fresh toppings such as Cotija cheese, avocado, and cilantro bring a burst of brightness and texture, rounding out this irresistible nacho dish.
Roasted Salsa Verde Chicken Nachos: Recipe Tips
- Shredding the Chicken
For the best texture, ensure you let the chicken rest in the cooking liquid for a few minutes before shredding it. This keeps the meat moist and flavorful. Use two forks to shred the chicken into small, bite-sized pieces for easy layering on the nachos. - Choosing the Right Chips
Opt for thick, sturdy tortilla chips that can hold up to the weight of the toppings without breaking. Thin chips may become soggy quickly, making it harder to enjoy the nachos. If you prefer a homemade touch, lightly bake your chips for an extra crunch. - Balancing Heat and Flavor
The heat from the pepper Jack cheese can be quite bold. If you’re not a fan of spicy food, consider substituting with a milder cheese like Monterey Jack or mozzarella. To adjust the heat level, try using a mild Salsa Verde or omit spicy toppings like jalapeños.
What to Serve with Roasted Salsa Verde Chicken Nachos
- Mexican Street Corn (Elote)
Pair these nachos with Mexican street corn, or elote, for a flavorful side. The sweet, smoky flavor of grilled corn on the cob, slathered with crema, cotija cheese, and chili powder, complements the zesty Salsa Verde chicken nachos perfectly. - Simple Salad with Lime Vinaigrette
Balance the richness of the nachos with a light and refreshing salad. A crisp mix of greens, such as arugula or romaine, tossed with a tangy lime vinaigrette will cut through the heaviness and provide a fresh contrast to the cheesy nachos. - Guacamole and Chips
Keep the Mexican theme going with a side of fresh guacamole. The creamy texture and slight tang of the avocado blend wonderfully with the bold flavors of the nachos. A side of extra tortilla chips makes for a perfect scooping partner for the guac.
FAQ about Roasted Salsa Verde Chicken Nachos
- Can I use store-bought Salsa Verde?
Yes, store-bought Salsa Verde works perfectly for this recipe. However, homemade Salsa Verde will elevate the flavor with its fresh, vibrant taste. If you’re short on time, feel free to use your favorite jarred brand. - Can I make the chicken ahead of time?
Absolutely! You can cook and shred the chicken a day ahead. Store it in an airtight container in the fridge until you’re ready to assemble the nachos. Just reheat it slightly with the salsa verde before layering it on the chips. - What can I substitute for pepper Jack cheese?
If pepper Jack is too spicy for your taste, you can swap it out for a milder cheese such as mozzarella, Monterey Jack, or cheddar. For extra flavor, you can mix and match these cheeses. - How can I make this recipe vegetarian?
For a vegetarian version, you can replace the chicken with roasted vegetables like bell peppers, zucchini, and onions. Add black beans for a protein boost, and use a plant-based cheese to keep it dairy-free.
Roasted Salsa Verde Chicken Nachos
Chicken nachos are the ultimate comfort food—crispy chips topped with savory chicken and gooey melted cheese create a dish that is universally loved, ensuring that even the pickiest eaters will enjoy dinner.
Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 bay leaves
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 5 garlic cloves smashed
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 white onion halved
- 2 cups Salsa Verde either homemade or store-bought
- 1 15-ounce bag tortilla chips
- 3 cups shredded pepper Jack cheese
- Cotija cheese avocado, cilantro, and radishes (optional, for garnish)
- Sour cream and additional salsa verde optional, for serving
Instructions
- In a large pot, place the chicken breast and add bay leaves, chili powder, cumin, garlic, salt, pepper, and onion. Pour in enough water to fully submerge the chicken. Bring the water to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and cook until the chicken reaches an internal temperature of 165°F, approximately 10-15 minutes.
- Remove the pot from the heat and let the chicken rest in the cooking liquid for 3 to 5 minutes. Drain the liquid, then shred the chicken into 1-inch pieces using two forks. Combine the shredded chicken with 1 cup of salsa verde in a large bowl, mixing thoroughly.
- Preheat the oven to 400°F with the rack positioned in the center.
- Arrange half of the tortilla chips on a rimmed sheet pan. Layer with one third of the shredded chicken mixture and 1 cup of shredded pepper Jack cheese. Repeat with the remaining chips, followed by another cup of cheese and the remaining chicken. Top with the final cup of cheese. Bake for 5-7 minutes, or until the cheese is fully melted and bubbly.
- After baking, garnish the nachos with crumbled Cotija cheese, sliced avocado, cilantro, and radishes, if desired. Serve with a dollop of sour cream and the remaining salsa verde for extra flavor.
