Chicken Tinga Nachos Recipe
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Category
Snacks
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Cusine
Mexican
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound ground chicken
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
2 cups shredded cooked chicken
2 cups prepared salsa verde or enchilada sauce, divided
8 ounces tortilla chips
2 cups shredded Mexican cheese blend or Monterey Jack cheese
Chopped fresh cilantro leaves, for garnish
Sliced jalapeno peppers, for garnish
Directions
Preheat oven to 425 degrees F. Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok over medium-high heat until it registers 375 degrees F on an instant-read thermometer. Adjust flame to maintain temperature. Working in 3 batches, add quartered tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel–lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining batches.