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Chicken Tinga Nachos Recipe

This recipe delivers quick and satisfying Chicken Tinga Nachos. You'll fry corn tortilla quarters to make crispy chips, then layer them with rich chicken tinga and melted jack cheese. A brief bake in the oven brings it all together, finishing with fresh guacamole and thinly sliced radish for a vibrant, flavorful dish perfect for sharing.
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Total Time 20 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 6892.7 kcal

Equipment

  • 1 Deep Pot or Dutch Oven For frying tortillas
  • 1 Baking Sheet For assembling and baking nachos
  • 1 Spider or Slotted Spoon For safely removing fried tortillas
  • 1 Sharp Knife For preparing tortillas and radish
  • 1 Cutting Board For prepping ingredients

Ingredients
  

Main

  • 2 to 3 cups 500 to 750ml canola or peanut oil
  • 6 small corn tortillas cut into quarters
  • Kosher salt
  • 1 1/2 cups about 1/2 recipe Easy Chicken Tinga
  • 6 ounces 170g grated jack or pepper jack cheese
  • 1 cup guacamole
  • 1 radish thinly sliced

Instructions
 

  • Preheat your oven to 375°F (190°C) and prepare a baking sheet.
  • Heat canola or peanut oil in a deep pot or Dutch oven to 350-375°F (175-190°C).
  • Carefully fry tortilla quarters in small batches until golden brown and crisp (1-2 minutes). Remove with a spider or slotted spoon, drain on paper towels, and season lightly with kosher salt.
  • Arrange half of the fried tortilla chips in an even layer on the prepared baking sheet.
  • Spoon half of the warmed Easy Chicken Tinga over the chips, then sprinkle with half of the grated cheese.
  • Repeat layering with the remaining tortilla chips, chicken tinga, and cheese to create a second layer.
  • Bake for 8-12 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
  • Remove the baking sheet from the oven and let the nachos rest for 1-2 minutes.
  • Top generously with fresh guacamole, distributing it evenly over the melted cheese and tinga.
  • Garnish with thinly sliced radish and serve immediately while hot.

Notes

1. Achieving the right oil temperature (350-375°F / 175-190°C) is crucial for perfectly crisp, non-greasy tortilla chips. Fry in small batches to maintain consistent oil temperature. 2. Ensure your Easy Chicken Tinga is warmed through before assembling to promote even cheese melt and a hot, cohesive dish. 3. For superior melt and flavor, grate your own cheese instead of using pre-shredded, which often contains starches. 4. Serve immediately after baking and garnishing; the radish adds a lovely textural contrast and a hint of peppery freshness. Consider adding pickled jalapeños or a drizzle of crema for an extra layer of complexity.