Serves 4
20 min
Chicken Tinga Nachos
Recipe GLPR952cab62698bf3
Crispy homemade tortilla chips topped with seasoned shredded chicken tinga, melted jack cheese, creamy guacamole, and fresh radish slices. A flavorful Mexican-inspired appetizer or main course ready in 20 minutes.
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Ingredients
2½ cups Canola or peanut oil for frying
6 small corn tortillas, cut into quarters
Kosher salt to taste
1 1/2 cups Easy Chicken Tinga
6 ounces grated jack or pepper jack cheese
1 cup guacamole
1 radish, thinly sliced
Directions
Heat the canola or peanut oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small tortilla piece into the oil; it should sizzle and turn golden brown in about 1 minute.
Working in batches to avoid crowding, carefully add the tortilla quarters to the hot oil. Fry for 1 to 2 minutes, stirring occasionally, until they are golden brown and crispy. Use a slotted spoon to transfer the cooked chips to a paper towel-lined plate.
While the chips are still warm, season generously with kosher salt and toss to coat evenly.
Warm the chicken tinga in a small skillet over medium heat for 2 to 3 minutes, stirring occasionally, until heated through.
Arrange the warm tortilla chips on a serving platter. Scatter the grated jack cheese evenly over the chips.
Top the chips with the warm chicken tinga, distributing it evenly across the platter. The heat from the chips will begin to melt the cheese.
Dollop spoonfuls of guacamole over the nachos and garnish with the fresh radish slices. Serve immediately while the chips and cheese are still warm.
