Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 1999


Recipe Summary test

8 servings (serving size: 5 nachos)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • 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.

  • 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.

Chef's Notes

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

Nutrition Facts

208 calories; calories from fat 26%; fat 6g; saturated fat 2.5g; mono fat 1.9g; poly fat 1.3g; protein 11.6g; carbohydrates 28g; fiber 3.6g; cholesterol 31mg; iron 1.9mg; sodium 545mg; calcium 123mg.