The Chef

Restaurants

Meals

Drinks

Restaurants›Xolos Tacos Y Tlayudas›Nachos Recipe

Nachos Recipe

Name: Xolos Tacos Y Tlayudas Nachos Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbsp chipotle peppers in adobo (canned); 3 oz tomato sauce; 0.5 cups yellow onion; 2 tsp garlic cloves, minced; 1 cups chicken broth; 1 tbs olive oil; 0.5 tsp dried oregano; 0.5 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 1 cups roma tomatoes, finely diced; 0.25 cups white onion, finely diced; 2 tbs fresh cilantro, chopped; 1 tsp jalapeño, seeded and minced; 1 tbs lime juice; 0.25 tsp salt; 0.125 tsp black pepper; 6 cups tortilla chips; 1 cups shredded cheddar cheese; 1 cups monterey jack cheese, shredded; 1 cups pepper jack or queso blanco (for melting), shredded; 2 cups shredded iceberg or romaine lettuce; 0.5 cups sour cream; 2 tbs pickled jalapeños (optional); 2 tbs fresh cilantro leaves (garnish); 2 each lime wedges

Inspired by Xolos Tacos Y Tlayudas

Time1h

Serves4

Chicken tinga nachos with melted cheese, shredded cheese, lettuce, sour cream, and pico de gallo

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken Tinga

1 lb boneless skinless chicken thighs

2 tbsp chipotle peppers in adobo (canned)

3 oz Tomato sauce

1/2 cups yellow onion

2 tsp Garlic cloves, minced

1 cups Chicken broth

1 tbs olive oil

1/2 tsp Dried oregano

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

Pico de Gallo

1 cups roma tomatoes, finely diced

1/4 cups white onion, finely diced

2 tbs Fresh cilantro, chopped

1 tsp jalapeño, seeded and minced

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Nacho Assembly & Toppings

6 cups tortilla chips

1 cups shredded cheddar cheese

1 cups Monterey Jack cheese, shredded

1 cups pepper jack or queso blanco (for melting), shredded

2 cups shredded iceberg or romaine lettuce

1/2 cups Sour cream

2 tbs pickled jalapeños (optional)

2 tbs fresh cilantro leaves (garnish)

2 each Lime wedges

Method

Chicken Tinga

Prepare and brown chicken

Pat the chicken thighs dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken and brown 2–3 minutes per side until golden (they do not need to be fully cooked). Remove chicken to a plate.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the same skillet and sauté 4–5 minutes until soft and translucent, scraping up browned bits. Add the minced garlic and cook 30 seconds until fragrant.

Make tinga sauce and simmer

Stir in the tomato sauce, chopped chipotle peppers in adobo (start with 2 tbsp; remove seeds if you prefer less heat), oregano, cumin, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 cup chicken broth and bring to a simmer.

Simmer and shred

Return the browned chicken to the skillet, reduce heat to low, cover and simmer gently 18–22 minutes until the chicken registers 165°F (74°C) and is tender. Remove chicken to a cutting board and let cool 5 minutes. Shred with two forks and return to the skillet; stir to coat with the sauce. Finish with 1 tablespoon lime juice. Taste and adjust salt/heat.

Pico de Gallo

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Stir and let sit 10–15 minutes at room temperature to meld flavors. Taste and adjust seasoning.

Nacho Assembly & Toppings

Preheat oven

Preheat the oven to 425°F (220°C).

Arrange chips and cheese

On a large rimmed baking sheet or an oven-safe platter, spread half of the tortilla chips in an even layer. Sprinkle 1/3 each of the shredded cheddar, Monterey Jack, and melting cheese over the chips. Top with half the shredded chicken tinga in an even layer. Add the remaining chips on top to create a second layer, then evenly distribute the remaining cheeses and chicken.

Bake to melt cheese

Bake in the preheated oven 6–8 minutes, or until cheeses are fully melted and bubbling. Watch closely to avoid burning chips. Alternatively broil on high 1–2 minutes but keep the sheet several inches below the broiler and watch carefully.

Finish and serve

Remove the nachos from the oven and immediately top with shredded lettuce, spoonfuls of pico de gallo, dollops of sour cream (or drizzle thinned sour cream), pickled jalapeños if using, and scatter cilantro leaves. Serve with lime wedges to squeeze over the top.