Chicken Nacho Scoops are a delightful and versatile dish that combines the flavors of classic Mexican cuisine with the convenience of handheld scoops. These crispy tortilla shells are filled with tender chicken, a blend of melted cheeses, and an array of flavorful toppings, making them perfect for parties, game days, or a quick and easy weeknight meal. With variations to suit different preferences, including vegetarian and gluten-free options, these Chicken Nacho Scoops are sure to satisfy any craving. From the classic combination of chicken, cheese, and salsa to unique twists like BBQ pulled chicken and black bean and corn salsa, there's a recipe for every taste. Get ready to indulge in this irresistible appetizer or main course that's bursting with flavor and fun!
Here are our top 8 tried and tested recipes!
CHICKEN NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
- Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
- Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
CHICKEN NACHOS
Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
Provided by Michelle
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
- Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g
SHEET PAN CHICKEN NACHOS
Loaded with spicy pulled rotisserie chicken and ungodly amounts of cheese, these chicken nachos are hearty and satisfying - and everyone is happy when you say, "Nachos for dinner!"
Categories Dinner
Time 45m
Yield 10
Number Of Ingredients 19
Steps:
- Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
- Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.
- Preheat the oven to 425°F and set two racks in the center of the oven.
- Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
- Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
- Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
- Note: The nutritional information does not include the optional ingredients for serving.
Nutrition Facts : Calories 624, Fat 42 g, Carbohydrate 29 g, Protein 32 g, SaturatedFat 18 g, Sugar 3 g, Fiber 2 g, Sodium 677 mg, Cholesterol 115 mg
CILANTRO & LIME CHICKEN WITH SCOOPS
I came up with this recipe when I was preparing for a large party and I wanted a healthy Tex-Mex chicken to serve in tortilla cups. You can make this party dish ahead of time to free yourself for time-sensitive dishes. Serve it in tortilla chip cups or any other savory crispy cup you like. Enjoy leftovers over salad greens or wrapped up in tender tortillas for burritos. - Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 3h45m
Yield 16 servings (4 cups).
Number Of Ingredients 10
Steps:
- Place chicken in a 1-1/2-qt. slow cooker; sprinkle with chili powder and lime juice. Cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Add corn and salsa; cook, covered, on low about 30 minutes or until heated through, stirring occasionally., Transfer to a large bowl, if desired. Stir in cheese, pepper and green onions. Sprinkle with cilantro; serve with tortilla scoops.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 183mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
NACHO SCOOPS
Serve your clan a big ol' platter of these fun and crazy-tasty nacho bites as you cheer for your team. You'll score big with tortilla chips filled with creamy, spicy cheese and beef! -Raine Gottess, Coconut Creek, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.
Nutrition Facts :
CHICKEN NACHO SCOOPS RECIPE
Provided by SemiDomesticatedMama
Number Of Ingredients 7
Steps:
- Spread tortilla scoops on foil lined baking sheet. Sprinkle pepper jack cheese over top. Spread chicken over top of cheese. Add cheddar cheese, covering each scoop. Bake at 350 for 10-15 minutes until cheese is melted. Serve with sour cream and diced tomato on top and salsa on the side.
RESTAURANT STYLE CHICKEN NACHOS
This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!
Provided by LAURA B.
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
- Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g
CHICKEN NACHO SOUP
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes.
- Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.
Tips:
- Use a food processor to quickly and easily shred the chicken.
- If you don't have a food processor, you can also use a blender or a meat grinder to shred the chicken.
- Be sure to drain the canned chicken well before shredding it.
- Use a variety of cheeses to create a flavorful nacho scoop.
- Don't be afraid to experiment with different toppings for your nacho scoops.
- Nacho scoops are a great appetizer or snack for parties or gatherings.
Conclusion:
Chicken nacho scoops are a delicious and easy-to-make appetizer or snack that is perfect for parties or gatherings. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying snack that everyone will love. So next time you are looking for a quick and easy appetizer, give chicken nacho scoops a try!
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