Loaded Chicken Nachos Recipe

Pat tortilla chips dry if using freshly cut rounds. Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry chips in batches, 6–8 seconds per side, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season with kosher salt. Keep warm in a low oven (200°F/95°C) on a sheet tray while assembling.

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the flour and whisk constantly for 1 to 1½ minutes until the mixture is fragrant and lightly golden (don’t let it brown).

Add dairy

Slowly whisk in the whole milk and half-and-half, bringing the mixture to a gentle simmer while whisking to remove lumps. Continue to simmer 2–3 minutes until the sauce thickens slightly.

Finish the queso

Lower heat to low. Stir in the cream cheese until melted and smooth. Add the white American and monterey jack cheeses a handful at a time, stirring until each addition melts and the sauce becomes smooth and glossy. Season with salt, black pepper, and ground cumin. Keep warm on the lowest heat, stirring occasionally; if it becomes too thick, thin with up to 2 tbs milk.

If using rotisserie or leftover cooked chicken: shred or dice into roughly 1/2" pieces. If starting from raw: season 2 small boneless chicken thighs or 1 breast with salt and pepper and sear in a skillet with 1 tbs oil over medium-high heat 4–5 minutes per side until cooked through, rest 5 minutes and dice.

If using optional crumbled chorizo substitution: cook chorizo in a skillet over medium heat, breaking up with a spatula until fully cooked and slightly crisp, about 6–8 minutes. Drain excess fat on a paper towel.

Prepare fresh toppings: finely dice red onion and tomato, seed and finely dice jalapeño (reserve seeds if you want more heat). Chop cilantro and set all toppings in small bowls for assembly.

Arrange a large platter or shallow oven-safe pan. Spread a single even layer of freshly fried tortilla chips across the platter, leaving small gaps between chips so queso can pool.

Ladle the warm white queso evenly over the chips, covering most chips but leaving some edges crisp. Immediately scatter the diced chicken over the queso. If substituting crumbled chorizo, use it in place of or in addition to the chicken (add +$1.50 if serving chorizo).

Top with diced red onion, diced tomato, and diced jalapeño. Add pickled jalapeños if using and sprinkle chopped cilantro over the top.

Serve the nachos with fire-roasted salsa and sour cream on the side in small bowls. Garnish the platter with lime wedges for squeezing over just before eating.

Optional final heat: for extra melt and meld, place the assembled nachos under a broiler for 45–60 seconds until cheese bubbles—watch closely to avoid burning—then add fresh toppings (tomato, onion, cilantro) after broiling.