Pulled tandoori chicken nachos have just the right amount of spice and coolness to keep any nacho lover happy for hours on end.
Nachos are one of those universally liked by all foods, if only for their versatility. If you don’t like beef, simply omit and add extra beans. Fans of buffalo chicken can rejoice over having their very own plate of spicy goodness to dive into, extra blue cheese please. Really, you can make anything into nachos so long as you are willing to put up with the ridiculously sloppy mess that inevitably follows with every single bite. Wear a lobster bib and you’re good, right?
I discussed these nachos with my friend Kiera for a good week before making them. We talked about different toppings and sauces, cheeses and veggies to go along with it. We laid out a plan and then the time came to cook them. I took some serious liberties with our “recipe” in that I really changed every single thing. While I still have to make the actual nachos we talked about one day, this version – these pulled tandoori chicken nachos – were spectacular! One of those eat until you literally can’t fit one more bite into your mouth nachos. Unbotton the top button of your jeans, make room on the couch for a food coma nap, run an extra three miles that night nachos.
It’s the combination of perfectly spiced pulled chicken with cool Greek yogurt (standing in for sour cream) and light Monterey Jack cheese that does it. The chicken is spicy, but not overly so. The cheese is just enough that it doesn’t overpower that chicken flavor. Each chip gets a perfect chicken to cheese to sour cream ratio, leaving not one chip naked and none soggy from too much ingredient. That’s important with nachos. So set out to make these today. You likely have all the ingredients on hand and it takes less than 30 minutes. Enjoy!
Tandoori chicken recipe from the Big Man’s World.
- 1 lb. chicken breasts
- 4 cups chicken stock
- For the tandoori sauce
- 1/2 cup Greek yogurt
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp black pepper
- For nachos:
- 15 to 20 tortilla chips
- 1 cup grated monterey jack cheese
- 1/4 to 1/2 cup Greek yogurt
- Green onions
- Bring chicken stock to a boil in a large pot over high heat. Add in the chicken and then turn the heat down and simmer for 15 to 20 minutes until chicken is cooked through. While the chicken cools, prepare the sauce.
- Combine smoked paprika, cayenne pepper, cumin, garam masala, black pepper, Greek yogurt and salt until well mixed.
- Using two forks, shred the chicken. Toss it with the sauce.
- Cover a baking pan with foil. Turn the oven to broil.
- Place the nachos on the baking pan, then top them with chicken and cheese. Broil two to three minutes until cheese is melted.
- Drizzle with Greek yogurt and green onions.