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Kicked-Up Chicken Nachos

Nachos are not the prettiest food in the world. That being said, if you’re looking for something that you can eat with your fingers, are simple to make and pack a ton of flavor in every bite, nachos are hard to beat.

It doesn’t hurt that my wife has a secret for supremely cheesy nachos.  In her opinion the cheese needs to be melted before it touches the chips, so she crafts what I can only define as a loose chili cheese sauce (or chili con queso.)


The result is a gooey, cheesy mass that can only be described as the best ugly food you have ever eaten.  I’m not joking, nor am I making fun.  These nachos are not pretty from a visual standpoint.  They don’t need to be. Your nose will tell you that this dish is somehow profound before you ever see it.  Your mouth will thank you for the experience  long after the dish is gone. They really are that good.


I’m not basing my love of these nachos on my own opinions or tastes, either.  I have a panel of picky palates to base my results on.  Namely, two pre-teen sons who would rather gouge out their own eyes than to try something new.  Both of them couldn’t get enough.

In my book that ranks as a raging success.  I hope your family thinks so as well.

Kicked-Up Chicken Nachos
Yield: 4 servings

Kicked-Up Chicken Nachos

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


  • 1/2 pound fully cooked boneless/skinless chicken thighs or breast meat
  • 2 Tbsp olive oil
  • 1 - 10 ounce can of diced tomatoes and green chiles (We prefer Ro-Tel, but feel free to use any brand)
  • 1 onion, chopped finely
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp adobo seasoning
  • Salt and pepper to taste
  • 1/2 to 3/4 cup chicken stock
  • 1 cup shredded Mexican Blend or Taco Blend cheese
  • Tortilla chips of your choice.


  1. Shred chicken and put in a hot skillet with 2 Tbsp Olive oil. Cook until heated through, about 2 minutes. Add onions and cook until translucent. Add garlic and cook an additional minute. Add tomatoes, cumin, adobo seasoning, salt and pepper. Stir until flavors are combined. Add chicken stock and cheese. Stir ntil cheese is melted. spoon over tortilla chips. Serve immediately.
  2. Share and enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 407Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 117mgSodium: 1057mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 30g

What I would have done differently had I thought of it at the time:

We actually do make nachos differently every time, depending on what we have around, so feel free to change this up any way you like!

Links to other recipes like this:

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