Stuffed Chicken Nachos

Stuffed Chicken Nachos

Makes 6 servings


  • 3 skinless, boneless chicken breasts
  • 1/4 cup olive oil
  • 1 cup green onions, finely chopped (divided)
  • 1/2 cup cilantro, finely chopped (divided)
  • Juice of one lime
  • 1 package extra-thin yellow corn tortillas
  • 2 cups shredded mozzarella cheese
  • 1 cup sour cream
  • 1 cup diced fresh roma tomatoes
  • 1/2 small can olives
  • Mexican queso or cheddar cheese, shredded
  • Jalapeno peppers
  • Shredded lettuce, if desired
  • Salsa dip, if desired


  1. Fry chicken in some of the olive oil just until juices run clear. Remove from pan and set aside to cool. Chop chicken and mix in a bowl with 1/4 cup of the green onions, 1/4 cup of the cilantro and the lime juice.
  2. Cover half of each tortilla shell with meat mixture, then sprinkle mozzarella cheese on top.
  3. Heat a large nonstick frying pan with some olive oil on medium-high heat. Fold tortillas in half, with meat and cheese mixture inside, and place in hot oil. Cook about 1 1/2 minutes on each side or until golden brown. Fry only the outside of the taco shell, the meat and cheese will be melting on the inside.
  4. Place cooked tacos on a plate until all are cooked, then let cool just a little. Using scissors, cut each into three triangles and place on a cookie sheet. Spread top of each nacho with a teaspoon of sour cream.
  5. After sour cream has been added, garnish each with tomatoes, olives, cheese sprinkles, jalapenos, green onion and/or cilantro.
  6. Place cookie sheet in a 350 degree oven about 4 minutes, or until gooey. Serve on the cookie sheet, or dress it up on a tray with shredded lettuce and place them on top. Serve with salsa dip, if desired.