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Chicken Nachos



  • 1 tbsp all-purpose flour
  • 1 1/2 chili powder
  • 1/4 tsp dried oregano
  • 3/4 cups Milk
  • 1 clove garlic minced
  • 1 tbsp tomato paste
  • 1/2 cup cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 8 oz 240 g baked corn tortilla chips
  • 2 cups shredded cooked chicken
  • 1 to mato chopped
  • 1/2 cup Jalapeño
  • 1 cup corn kernels
  • 1/2 cup slices olives
  • Spring onion greens chopped



  • Preheat oven to 425 °F (220 °C). Butter a large rimmed baking sheet or line with parchment paper.
  • In a small saucepan, combine flour, chili powder and oregano. Whisk in Milk and garlic; bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 2 min or until thickened. Remove from heat; whisk in tomato paste and cheddar cheese.
  • Spread tortilla chips on baking sheet. Drizzle sauce over chips and top with chicken, tomatoes, jalapeño, olives, spring onion and corn; sprinkle with mozzarella cheese. Bake for about 10 min or until chicken is hot and cheese is melted.


Add hot pepper sauce to taste, and 2 tbsp chopped fresh cilantro to sauce with cheese.
Bake it just before serving.
You can either use store bought chicken or make it by your own. This is how i made it.
Cut the boneless chicken into strips. Marinate it with paprika, onion powder, garlic powder, oregano, cumin powder and salt. Then shallow fry it till nicely done.