4t.Amazingly delicious and easy to make Roasted Chicken Nachos – Try them now

Nachos are a must-have at Super Bowl parties every year but are also a perfectly acceptable lunch or dinner if you ask us. They tend to be a fan favorite, no matter the occasion. But there’s nothing worse than being left with the outer tortilla chips that don’t have their fair share of toppings included. We have a quick trick to prevent that from happening. Leave no chip behind by arranging the tortilla chips and toppings into multiple layers, making sure each bite gets plenty of love.

We keep things simple with this recipe and use a combination of pre-made store-bought ingredients with a handful of homemade components. Tortilla chips, shredded cheddar cheese, chopped rotisserie chicken and canned black beans form the base of the nachos. But we all know that nachos are really all about the toppings. The two homemade toppings for this recipe are quick pickled red onions and a simple cilantro lime crema.

Ingredients

For the Pickled Onions

• 1/2cup white vinegar
• 2teaspoons kosher salt

• 1teaspoon granulated sugar
• 1medium red onion, thinly sliced

For the Cilantro-Lime Crema

• 1cup sour cream
• 1cup fresh cilantro, leaves and tender stems
• juice of 1 lime

• kosher salt, to taste
• freshly ground black pepper, to taste

For the Nachos

• 2(8- to 10-ounce bags) tortilla chips
• 2(8-ounce) blocks cheddar cheese, shredded
• 3-4cups diced rotisserie chicken, from about 1 chicken
• 1(15-ounce) can black beans, drained and rinsed

• 1medium avocado, pitted, skinned and diced
• 1(12-ounce) can pickled jalapeños
• 2-3radishes, thinly sliced
• 1/2cup fresh cilantro leaves, for garnish

Preparation

1. Preheat the oven to broil.

2. In a mason jar, combine vinegar, salt, and sugar. Seal and shake until the sugar and salt dissolve. Add the onions and submerge in the mixture, seal and set aside.

3. In a food processor, combine sour cream, cilantro, lime juice and 1/2 teaspoon kosher salt. Add freshly ground black pepper to taste and blend until smooth. Set aside.

4. On a baking sheet, add one layer of chips. Top with half of the shredded cheese, chicken and beans. Add the rest of the chips and top with the remaining shredded cheese, chicken and beans. Place into the oven and broil until the cheese is melted.

5. Remove from the oven and top with pickled onions, avocado, pickled jalapeños, and radishes. Drizzle with crema and garnish with cilantro.