What better food to serve at a football party than this Chicken Habañero Nachos Recipe! These nacho are casual, fun, snack-able, tasty, and just a little messy. Plus, they’re simple to make (it’s all about the layering).
Here’s how I made my yummy nachos…
CHICKEN HABAÑERO NACHOS
Directions:
Spread tortilla chips out on a cookie sheet.
Make sure the black beans are well drained. You want to minimize the liquid to keep the chips crunchy. Spoon the beans over the chips.
I sprinkled the crumbled Cotija cheese on top.
Next, shred the chicken breasts; I just pull them apart with two forks. I like to season the chicken with a little lime juice, salt, and chili powder. Spread the chicken over the chips.
Bake in the oven for 8-10 minutes at 350F.
For the cheese sauce, cut the Velveeta in 1 inch cubes, and add to a sauce pan with the Ro*Tel, garlic, and habañero. Cook on medium heat, stirring occasionally, until the cheese melts and everything is well mixed.
Ingredients
For the nachos
- 1 bag tortilla chips
- 1 can black beans drained
- 2 small cooked chicken breasts shredded
- 1 lime
- 1 teaspoon of chili powder
- ½ cup Cotija cheese crumbled
For the cheese sauce
- 1 can Ro*Tel Diced Tomatoes & Green Chilies
- 16 oz Velveeta cheese
- ½ habañero pepper seeded and finely minced
- 3-4 cloves of garlic pressed or finely minced
Instructions
- Spread tortilla chips out on a cookie sheet.
- Make sure the black beans are well drained. You want to minimize the liquid to keep the chips crunchy. Spoon the beans over the chips.
- I sprinkled the crumbled Cotija cheese on top.
- Next, shred the chicken breasts; I just pull them apart with two forks. I like to season the chicken with a little lime juice, salt, and chili powder. Spread the chicken over the chips.
- Bake in the oven for 8-10 minutes at 350F.
- Now drizzle the cheese sauce on top and/or serve it in a bowl for dipping.
Notes
- guacamole
- salsa
- shredded cheese
- sour cream
- shredded lettuce
Nutrition
Be careful working with the habañero, wash your hands and wash off your cutting board with soap after you mince it. I only used half of one habañero, and I would say the sauce came out medium-hot. You can add the whole pepper if you like spicy food.
I took this picture before I added the cheese sauce. I used a spatula to move the chips from the cookie pan to my serving tray. (Don’t you like my football dish?)
I poured about half of the cheese sauce over the top. I put the rest in a bowl for dipping.
I garnished with guacamole, salsa, and a little cilantro on top. This is my favorite simple salsa recipe:
SALSA MEXICANA
Ingredients:
- 1 large or two small tomatoes
- 1 tablespoon chopped cilantro
- 1/4 large onion – diced
- 1 tablespoon lime juice
- 1 tablespoon diced green chili pepper (I like to use a Poblano)
- pinch of kosher salt
Directions:
Chop the tomatoes, and dice 1 quarter of a large onion and mix them in a bowl Add the diced chile pepper, cilantro and lime. Stir , salt to taste – about 1/2 teaspoon.
To give the nachos a “football party” feel, I added some of our free football printables to the setup. I like to use tented cards to let my guests know what I’m serving.
I also added cupcake toppers to mini vanilla cupcakes to make them more fun!
And right now I can’t get enough of the in-season satsumas at the farmer’s market. I love putting out bowls of delicious fresh fruit at my parties and added fun and unexpected decorations.
