Store-bought rotisserie chicken makes these amped-up nachos easy. Instead of red salsa, we go for green — or salsa verde — usually made from chili peppers, tomatillos, onion and garlic. It’s zesty and works beautifully with chicken. In addition to the chicken, we pile our nachos up with sharp, flavorful cheddar cheese, spicy pickled jalapeños, spring onions and lots of extras like thinly sliced radishes and crumbled fresh cheese. Serve these family-style, right off of the baking sheet.
1 rotisserie chicken, pulled from the bone and shredded (about 4 cups)
1 1/2 cups salsa verde, plus more for serving, try our salsa verde recipe
1 large (13-ounce) bag tortilla chips
1 (15-ounce) can black beans, drained and rinsed
1/2 cup pickled jalapeño slices
3 spring onions, trimmed and finely chopped
8 ounces sharp white cheddar cheese, coarsely grated (about 2 cups)
1/3 cup crumbled fresh cheese such as queso fresco, feta cheese or goat cheese
3 medium radishes, sliced very thin
Sliced black olives
Red and/or green chili peppers
1/4 cup sour cream, thinned with 2 to 3 tablespoons of water
Heat the oven to 350 degrees F and line a large, rimmed baking sheet with aluminum foil.
Add salsa verde to a large skillet over medium heat. Stir in the chicken and cook 5 minutes until warmed through.
Arrange a single layer of tortilla chips on the bottom of the foil-lined pan then begin building the nachos. Scatter one third of the chicken, black beans, pickled jalapeños, chopped green onion and grated cheddar cheese over chips. Repeat with additional layers of chips and toppings until they are used up. (We usually end up with three layers of chips).
Bake the nachos until the cheese has completely melted and everything is hot, 15 to 20 minutes.
Serve nachos family style, right on the baking sheet, with as many additional toppings scattered on top as you like — we love adding crumbled fresh cheese, extra salsa, fresh chili peppers, thinly sliced radishes, and a drizzle of thinned sour cream.