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Chili Nachos with Homemade Queso

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Chili Nachos with homemade queso is a spicy dish with shredded chicken, jalapenos, and white beans, and then topped with avocado and cilantro. These cheesy chicken chili nachos will be a big hit at any party.

chili nachos

We love taco night at our house, so we came up with a twist to chili nachos using chicken and homemade queso. These chili nachos are not too spicy but still have that delicious cheesy flavor you will love.

My Campfire Queso is another must-try recipe you can make right on your grill.

close up chili nachos

Ingredients for Chili Nachos

Ingredients for chili nachos

For the homemade queso:

  • whole milk
  • cornstarch
  • White American cheese, diced
  • PepperJack cheese, shredded
  • McCormick white chicken chili seasoning
  • Dried oregano
  • diced green chilies

For the chicken nachos:

  • tortilla chips
  • Cooked Chicken such as rotisserie chicken, shredded and warmed up
  • Great white northern bean, drained and rinsed
  • salsa verde
  • Avocado, diced
  • Jalapenos, sliced
  • fresh cilantro, chopped
  • Lime wedges, for serving

Step by Step directions for Chicken Chili Nachos

For the homemade queso:

  • Whisk together the milk and cornstarch in a medium saucepan over medium-low heat until lightly simmering. 
  • Turn the heat up to medium and add the American cheese.
  • Whisk continuously until cheese melts completely.

  • Add the shredded pepper jack and whisk continuously until fully melted. 
  • Remove from the heat and whisk in the McCormick seasoning packet, oregano, and diced green chilies.

  • Cover and set aside.

For the chili nacho recipe:

  • On a large platter, baking sheet, or sheet pan, arrange the tortilla chips in a single layer.
  • Top with the leftover chicken or shredded chicken.

  • Using a ladle or spoon, pour over the desired amount of the queso and top with the rest of the nacho ingredients.

  • Serve with the fresh lime wedges.
Chili Chip in hand

Topping Variations:

  • Pico de gallo
  • black beans
  • Dollops of sour cream
  • green onions

Chef Tips and Tricks

Feel free to add any other toppings to the nachos; red onion, green onions, tomatoes, sour cream, black beans, and hot sauce would all be great additions.

The nachos can be left at room temperature for 2 hours.

I suggest eating the nachos right away as they will get soggy over time. If you’re planning on serving them for a long period of time, keep the queso on the side.

chicken Chili nachos spoon queso

Frequently Asked Questions

How to store leftovers

If you want to save leftovers, do not add the queso. Save in an air-tight container and put on individual servings.

What if I can’t find the Chili Seasonings?

You can make the white chicken chili seasonings from scratch for this recipe.

Can I use Rotisserie Chicken?

Yes, you can either make homemade shredded chicken or remove it from a rotisserie chicken. I used leftover Air Fryer Rotisserie chicken.

Chili Nachos with Homemade Queso
chili nachos

Chili Nachos with Homemade Queso

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Chili Nachos with homemade queso is a spicy dish with shredded chicken, jalapenos, and white beans, and then topped with avocado and cilantro. These cheesy chicken chili nachos will be a big hit at any party.

Ingredients

For Queso

  • 2 Cups whole milk
  • 1 Tbsp cornstarch
  • ½ lb White american cheese, diced
  • 12oz Pepper jack cheese, shredded
  • 1 1.25oz package McCormick white chicken chili seasoning
  • 1 tsp Dried oregano
  • 4oz Can diced green chilies

For Nachos

  • 11oz Bag tortilla chips
  • 12oz rotisserie chicken, shredded and warmed up
  • 1 Cup Great white northern bean, drained and rinsed
  • ¼ Cup salsa verde
  • 1 Avocado, diced
  • 1-2 Jalapenos, sliced
  • 2 Tbsp fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

    For the queso:

    1. Whisk the milk and cornstarch over medium-low heat until lightly simmering in a medium saucepan. Milk and cornstarch on medium heat
    2. Turn the heat up to medium and add the American cheese. Whisk continuously until melted completely. Add the shredded pepper jack and whisk continuously until fully melted. bubbly queso
    3. Remove from the heat and whisk in the McCormick seasoning packet, oregano, and diced green chilies. add chili to pan
    4. Cover and set aside.

    For the nachos:

    1. On a large platter or baking sheet, arrange the tortilla chips and top with the shredded chicken. layer of tortilla chips
    2. Using a ladle or spoon, pour over the desired amount of the queso and top with the rest of the nacho ingredients. Layer of leftover chickentop with jalapenos
    3. Serve with the fresh lime wedges.

    Notes

    Feel free to add any other toppings to the nachos, red onion, green onions, tomatoes, sour cream, black beans, hot sauce would all be great additions.

    The nachos can be left at room temperature for 2 hours.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 644Total Fat: 39gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 119mgSodium: 1057mgCarbohydrates: 43gFiber: 6gSugar: 7gProtein: 34g

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