Healthy-ish Rotisserie Chicken Nachos
A healthier version of the ballpark classic, but just as satisfying. These toe the line between nachos and a taco salad.
By Ethan ChlebowskiThis is one of my go to quick lunches or dinner when I have very little energy or have some leftover chicken to use up. In a pinch, you can always use rotisserie chicken meat. The amounts listed here make for a macro friendly meal, but use whatever ratios of ingredients you want.
Ethan Chlebowski
Ingredients
Nacho components
- cooked chicken150 g
- cheese, grated56 g
- tortilla chips42 g
- low-fat sour cream40 g
- hot sauce20 g
- lettuce, thinly sliceda handful
- tomatoes, diceda spoonful
- onions, diceda spoonful
- jalapeños, diceda spoonful
Method
Step 1: Crisp up the chicken with hot sauce
Dice up or shred the leftover chicken into bite-sized pieces. Over medium heat, add them to a non-stick pan with your hot sauce of choice.
Toss to coat and then until the chicken is heated through and the hot sauce has . Taste and adjust with extra hot sauce, if desired.
- If you’re feeling lazy, you could skip this step or just warm up the chicken in the microwave.
Step 2: Assemble & prep remaining components
Meanwhile, gather and chop the fresh toppings. Grate the cheese if needed. Add the chips to a heatproof tray or plate, and then top evenly with about half of your grated cheese
Step 3: Melt the cheese & layer the toppings
Using a kitchen torch or the in your oven (or even the ), barely melt the first layer of cheese on the chips.
Add the crisped chicken in an even layer over top, and then cover that with the remaining cheese.
Use the heat source to melt that second layer of cheese.
Step 4: Finish with fresh toppings
Add the lettuce, tomatoes, onions, and jalapeños over top. If desired, add a few small dollops of sour cream and extra hot sauce. Enjoy.
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