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  • Jefferson Adams

    Restaurant Style Chicken Nachos (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Caption: The finished nachos. Photo: CC--Chee Hong

    Nachos are one of may favorite snacks to make at home. Nachos are versatile, easy to make, and sure to please most eaters. They can be easily adapted to include myriad ingredients.

    This recipe delivers restaurant-style chicken nachos that will have your guests asking for more.



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    Restaurant Style Chicken Nachos (Gluten-Free)Ingredients:
    4-6 ounces whole chicken breast, cooked and shredded
    16 ounces tortilla chips
    4 ounces Cheddar cheese, shredded
    4 ounces Monterey Jack cheese, shredded
    4 ounces black olives, pitted, sliced, strained
    2 ounces crumbled Cotija cheese
    ½ large tomato, diced
    1 cup salsa of choice
    1 avocado, skinned, pitted and sliced
    1 can refried beans (I use Goya, but any brand works)
    2 cloves garlic, crushed
    6 green onions, sliced, white parts and tops separated
    3 tablespoons animal lard (use vegetable oil if you like)
    salt and pepper to taste

    Directions:
    Heat oven to 350 degrees F (175 degrees C).

    In a small sauce pan, warm the beans gently over low heat.

    In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in lard 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 or baking dish. Spread beans over the chips and top with the chicken mixture.

    Top with Cheddar and Monterey Jack cheeses, tomato and olives.

    Bake for 10 minutes, or until cheese has melted.

    Remove from heat and sprinkle with sliced avocado, Cotija cheese, and chopped green onion tops before serving.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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