Print

Quick Salsa Verde Chicken Nachos Recipe

Salsa Verde Chicken Nachos
Print Recipe

Whip up these vibrant Salsa Verde Chicken Nachos for a quick and delicious party appetizer that everyone will love. They’re perfect for game day or any gathering where you want a crowd-pleasing dish.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup salsa verde
  • 4 cups tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: sour cream, sliced jalapeños, diced red onion

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken with olive oil, salt, and pepper.
  3. Cook the chicken in a skillet over medium-high heat until browned and cooked through, about 6-8 minutes per side. Alternatively, you can bake or grill the chicken.
  4. Once cooked, shred the chicken into bite-sized pieces using two forks.
  5. In a bowl, toss the shredded chicken with the rinsed black beans and salsa verde.
  6. Spread the tortilla chips in a single layer on a large baking sheet or in a cast-iron skillet.
  7. Spoon the chicken and salsa verde mixture evenly over the chips.
  8. Sprinkle both Monterey Jack and cheddar cheeses over the top.
  9. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
  10. Garnish with fresh cilantro and any desired optional toppings before serving.

Notes

  • For extra flavor, you can marinate the chicken in some of the salsa verde before cooking.
  • If you prefer spicier nachos, use a spicier salsa verde or add a pinch of cayenne pepper to the chicken mixture.
  • This recipe is easily customizable; feel free to add other toppings like corn, diced tomatoes, or avocado.

Nutrition

Find it online: https://sundayflavor.com/salsa-verde-chicken-nachos/