World's Greatest Chicken Nachos

Don't believe these are the world's greatest chicken nachos?  Try them.  A spicy picadillo mixture, using chicken instead of the traditional beef, gives this nacho recipe a special zip.

Yield: 8 servings (serving size: 5 nachos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 26%
  • Fat: 6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.6g
  • Carbohydrate: 28g
  • Fiber: 3.6g
  • Cholesterol: 31mg
  • Iron: 1.9mg
  • Sodium: 545mg
  • Calcium: 123mg


  • Chicken picadillo:
  • 1/2 teaspoon vegetable oil
  • 8 ounces ground chicken or turkey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 teaspoon all-purpose flour
  • 1 teaspoon chili powder
  • 3 tablespoons raisins
  • 1 tablespoon cider vinegar
  • 2 teaspoons sugar
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 (16-ounce) can pink beans (such as Goya) or other small beans, drained
  • Nachos:
  • 40 baked tortilla chips
  • 1/2 cup bottled salsa
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese


  1. Preheat oven to 450°.
  2. To prepare chicken picadillo, heat oil in a large nonstick skillet over medium-high heat. Add ground chicken, cumin, oregano, salt, and jalapeños; cook until chicken is browned, stirring to crumble. Stir in flour and chili powder; cook 1 minute. Add raisins, vinegar, sugar, and tomatoes; cook 3 minutes, stirring frequently. Add beans; cook until thoroughly heated.
  3. To prepare nachos, arrange chips on a large baking sheet. Spoon chicken picadillo and salsa evenly over chips; sprinkle with cheese. Bake at 450° for 5 minutes or until cheese is melted.

Serve with chopped cilantro, shredded lettuce, sliced radish, and low-fat sour cream.

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