Get your snack on with these yummy Queso Blanco Chicken Nachos! Topped with homemade queso, beans, and veggies they’re sure to be a new favorite!
Why We Love a Good Chicken Nacho Recipe
- Nachos are one of those happy foods I can never say no to. I usually prefer classic toppings, but these queso blanco chicken nachos are ah-amazing!
- Chicken and tortilla chips go with just about anything. You don’t have to stick with Mexican flavors for your nachos. You can branch out into all kinds of fun stuff. Just think of your favorite chicken dishes or pizza and use them for inspiration!
- The homemade queso blanco really makes these nachos. It’s SUPER easy to make and is so good you’ll be dipping chips and veggies in the extra cheese sauce.
Ingredients You’ll Need to Make Queso Blanco Shredded Chicken Nachos
DAIRY: You’ll need white American cheese, pepper jack cheese, and whole milk to use in the queso blanco.
PANTRY ITEMS: You can’t have nachos without tortilla chips! Grab those along with a packet of white chicken chili seasoning, a can of great northern beans, cornstarch, and some dried oregano.
CHICKEN: For this recipe, I like to use pre-cooked rotisserie chicken. Once it’s shredded you’ll have about 3 cups of chicken. You could also cook 2 large chicken breasts and shred or dice the meat.
VEGGIES: To top the nachos we’re using avocado, jalapeno, cilantro (or parsley), and lime wedges.
How to Make Queso BlancoJump to Recipe
STEP 1 Add the milk and cornstarch to a medium saucepan and place that over medium-low heat. Whisk until the milk begins to simmer.
STEP 2 Turn the burner heat up to medium and then add in the white American cheese and whisk until the cheese is completely melted. Now add in the pepper jack cheese and whisk until the cheese is all the way melted into the sauce.
STEP 3 Take the saucepan off of the heat and add the seasoning packet, oregano, and green chiles. Whisk everything together and your queso blanco is ready.
How to Make Chicken NachosJump to Recipe
STEP 1 Spread out the tortilla chips on a baking sheet or large platter. Top the chips with the shredded chicken and then spoon as much queso blanco over the top as you like. Add great northern beans, avocado, jalapeno, and cilantro on top, and serve with lime wedges on the side. Boom! Nacho time!
Tips & Tricks
- If you don’t like cilantro, you can use parsley or thinly sliced green onions instead.
- The queso blanco will start to form a skin as it sits. Just give it a stir before using it. If you place a piece of plastic wrap right on the surface of the dip before popping it in the fridge, it’ll prevent this from happening.
- These nachos have a “white pizza” vibe with the topping choices and color aesthetic. If you want to change things up, red onion, green onion, tomatoes, black beans, sour cream, guacamole, and hot sauce are all great additions.
Queso Blanco Chicken Nachos FAQ
What should I put on my nachos?
Traditionally nachos have some sort of seasoned meat (or not), shredded cheese or cheese sauce, and veggies. Think of your favorite taco toppings and you’re headed in the right direction.
But there are lots of fun flavor ideas out there…
Don’t be afraid to play with your nachos. I’ve seen dessert nachos, potato chips nachos, pita nachos, and so many different flavor combinations on the internet that look amazing!
How do you make nachos that aren’t soggy?
That’s the million-dollar question! If you’re not serving these nachos right away, add all of the toppings except for the queso blanco. Once it’s on the chips the moisture from the cheese sauce starts to make them soggy.
The only way to truly “prevent” nachos from going soggy is to eat them immediately. Hope you’re hungry!
How do I layer my nachos?
You can build your nachos in a single or double layer.
This recipe uses a single layer. And the trick in this situation is to make sure you don’t have too many tortilla chips stacked up. There’s nothing worse than running out of chips with toppings and having a bunch of plain chips before you’re done with your nachos.
A double layer is nice because you can get a lot more on the tray if you’re feeding a crowd and you won’t run into a plain chip situation. To do this, spread half the tortilla chips out, and top them with meat and cheese sauce. Then repeat the same layer before adding all the other toppings. Some of these smaller toppings will fall onto the plate and can be scooped up with the bottom layer of chips. Clean plate club vibes people.
Other Recipes You May Like
- One Pot Taco Spaghetti
- Crock Pot Chicken Queso Dip
- 5-Minute Skillet Tortilla Pizza
- Queso Fundido con Chorizo
- Mango & Shrimp Quesadillas
Queso Blanco Chicken Nachos
- In a medium saucepan, whisk together the milk and cornstarch over medium-low heat until it starts to simmer.
- Turn the heat up to medium and add the American cheese. Whisk continuously until the cheese is completely melted. Add the shredded pepper jack and whisk continuously until completely melted.
- Remove the saucepan from the heat and whisk in the chicken chili seasoning packet, oregano, and diced green chilies. Cover and set aside.
- Arrange the tortilla chips on a baking sheet or large platter. Top the chips with the shredded chicken. Use a ladle or spoon to pour the as much queso blanco as you like over the top. Add northern beans, salsa verde, avocados, jalapeno, and cilantro all over the nachos. Serve immediately with the fresh lime wedges on the side.
- The nutritional information shown uses half of the queso blanco recipe on the nachos.
- You’ll need about 3 cups (12 ounces) of shredded chicken in total. You can cook some chicken breasts ahead of time and shred them instead. Grabbing a rotisserie chicken at the store just helps cut down on prep time.
- Other topping suggestions – red onion, green onions, tomatoes, sour cream, black beans, and hot sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.