James Carrier
Yield
Makes 24 nachos; 8 servings

Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.

How to Make It

Step 1

In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.

Step 2

Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.

Step 3

Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.

Step 4

Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

subie1's Review

subie1
February 23, 2014
These were good! I varied the recipe a little by combining the chicken mixture with most of the cheese and putting it in a shallow pan, and topped it with a little reserved cheese. I baked it at 350 degrees for about 10 minutes. It made it easier to transport.

TheAspiringChef's Review

Dazeygirl3
December 08, 2013
Great recipe. And great suggestion in the other reviews to use scoops; makes it so much easier to assemble. I was generous with the cheese and these were delicious. Another simple recipe that looks really fancy and fun at parties :). Forgot to garnish with cilantro leaf, but still looked and tasted good. See my photo for reference

Diizzii's Review

kimberly425
November 14, 2013
This recipe makes even better tostada's. The sauce portion is way off in my mind, I usually use an entire can of tomato sauce (and adjust everything to compensate) to allow proper simmering. I add the crema to my pan fried (non stick skillet, plus cooking spray) tostada, top with chicken mixture and shredded lettuce and you have the worlds best tostada!

Prunecake's Review

Shellakers
April 23, 2013
This is such a fantastic recipe. I've made it as nacho's, as filling for soft tacos, for a salad...it is very versatile! Love, love it!

Shellakers's Review

Prunecake
December 22, 2012
This was SO good that I had to make it 2 days in a row! My family loved it and requested it again for this Christmas. I agree with the other comment, definitely use scoops instead of regular tortilla chips and don't make ahead and bring to a party. Make the filling and cream ahead of time but wait to assemble once you've arrived at the party. DELICIOUS!

mary327's Review

Diizzii
December 13, 2012
N/A

kimberly425's Review

mary327
July 27, 2012
N/A

Dazeygirl3's Review

kseibert
December 11, 2010
Terrific recipe! My only suggestion is to use scoops rather than chips. They are a more manageable bite and stay very neat throughout the whole assembly process (Recipe yields 50 when using scoops). When making to bring to a party, definitely take the 10 minutes to assemble them at your destination.

kseibert's Review

TheAspiringChef
June 12, 2010
N/A