Appetizer: Mexico – Totopos con Pollo (Nachos with Chicken)

Serving Size: 4

Approximate Time

Prep 7 min

Cook 5 min

Total 12 min

Ingredients

12–16 oz / 340–450 g tortilla chips
2 cups (480 ml) cooked shredded chicken (rotisserie or poached)
1 tbsp (15 ml) taco seasoning (or chili powder, cumin, salt)
1 small bell pepper, thinly sliced (optional)
8 oz / 225 g shredded Monterey Jack or cheddar cheese
1 / 2 cup (120 ml) black beans (optional)
Pico de gallo, sliced avocado, and crema for topping to taste

Instructions

1. Toss shredded chicken with taco seasoning and warm briefly in a skillet with a splash of oil until heated through.  
2. Arrange chips on a baking sheet; scatter black beans and bell pepper slices, then top with chicken and shredded cheese.  
3. Broil 2–4 minutes until cheese is melted and edges begin to brown.  
4. Remove and finish with pico de gallo, avocado slices or guacamole, and a drizzle of crema.