The key to any good plate of nachos is ooey gooey cheese, and lots of it! To ensure you get that melty cheese pull you’re looking for, be sure to load up on Armstrong Tex Mex Shredded Cheese. Well-seasoned ground chicken, roasted red peppers, fiery jalapeno and a final sprinkle of fresh cilantro and chives take this nacho plate to supreme levels.
Love Roger’s cheesy nachos? Try his mac and triple cheese next!
Drizzle olive oil in a large pan over medium-high heat. Add onion and garlic and sauté until transparent, about 3 minutes.
Add ground chicken, and use a spatula to break it up into small pieces. Let the meat brown without moving it for about 3 minutes. This gives the meat more contact to the pan and will result in a better sear. Sprinkle meat with cumin, coriander, paprika and cayenne. Continue to brown the chicken, stirring every minute or so until all the moisture has evaporated, about 7 minutes. Make sure there are no signs of pink and break up any large pieces.
Heat broiler to high and move rack to the middle position. Line a baking sheet with parchment paper and place nacho chips in an even layer. Spread cooked chicken mixture over the nacho chips, layer with roasted red peppers, jalapeno and sprinkle with shredded cheese. Broil for about 4 minutes, watching closely.
Garnish with chives and cilantro. Serve immediately.
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