To be clear, the nachos aren’t leftover just the chicken is.
Because if we are being honest, leftover nachos are the nacho version of swamp ass.
Nasty, soggy, messy, and just not something you want to be around.
So here’s a tip if you want second-day nachos: save the toppings SEPARATELY from the tortilla chips.
You’ll thank me later.
By the way, Soggy Nachos? EXCELLENT rock band name.
Or blog name.
Also, do NOT google Soggy Nacho Urban Dictionary.
I wrote a post about chicken nachos back in 2012, but when I went back and re-read that post in preparation for this post, I noticed that the pictures were very, shall we say, unsavory.
To be fair, I had only been blogging two years at that point so I wasn’t an expert at creating pin-worthy pictures.
To be fair, I am going on nine years of blogging and I’m still not an expert at creating pin-worthy pictures.
Here is the picture I am referring to:
Oh Lord, I used the typewriter font. Rookie mistake. Almost as bad as using Comic Sans.
Also, were my nachos IN the oven when I took this picture?
And was the cheese even cooked?
My nachos almost look like they are frowning.
A month ago, I made nachos so good that I wept with joy, so I thought it was time to right the wrong of the nacho picture and share another post.
I should also say that even though it says “leftover chicken” in the title, you could also use a brand-spanking new rotisserie chicken as well.
Or fresh from the farm to the table organic paleo chicken for you people who are anti-rotisserie chicken.
I had leftover fried chicken from a local grocery chain (Mariano’s) and it was so damn good that I wanted to use the leftovers in something the next night.
And that something was the best nachos I have ever had.
Leftover Chicken Nachos
- 2 -3 cups leftover chicken (Use your judgment, I like more chicken so I add more)
- 1/2 cup jalapeno peppers (or banana peppers work too) (I use the jarred jalapenos but you can use fresh. Godspeed. )
- 4 green onions (Chopped )
- 1 package shredded sharp cheddar or pepper jack
- 1 yellow or white onion (Chopped )
- 1 tablespoon sour cream ((Topping))
- 1 container deli pico de gallo ((Topping))
- 1 bag tortilla chips
- Preheat your oven to 375. Spray a baking sheet with oil and add your chips to the pan, spreading out to make sure each chip is on the baking sheet.
Start layering your ingredients. This is the order I use: chicken, cheese, onion, green onion (I love onions), jalapeno.
TWO WAYS TO COOK:
1- Bake at 375 for about 10 minutes as you just want the cheese to melt.
2-Turn the oven on the broil function. After preheating, put the nachos in and set the timer for 2-5 minutes depending on your oven (the less time the better as broiling can escalate quickly).
I know everyone’s version of nachos is different which excites me like no other.
What do you put on your nachos? For real. I need to be inspired.
Something I don’t put on mine is refried beans. It’s a texture thing.
On this day, I used banana peppers in place of jalapenos because I didn’t have any jalapenos and it was just as good.
I also burned my nachos a bit because I was doing three things at once and left my sacred nachos in the broiler for too long.
Which just means I need to rectify that by making nachos again this week.
That’s how the theory of nacho relativity works.
What do you use in your nacho recipe? Inspire me to weep again.