Culinary Corner: Loaded Chicken Nachos

Culinary Corner: Loaded Chicken Nachos

By Shaindy Guttman

For a complete meal try this delicious, Mexican dish! Its multi-flavors and colors will excite your palate, and be an exciting change to other staple chicken recipes.


Tortilla chips

1 lb ground chicken

½ cup water

1 tablespoon chili powder

2 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon cornstarch

‘Sour cream’ sauce

¼ cup parve sour cream

1 Tablespoon lime juice

1 teaspoon salt

4 cubes frozen cilantro

2 cubes frozen parsley

Pinch of black pepper

Toppings options


Cubed avocado


Sliced cherry tomatoes

Sliced jalapenos

  1. Preheat the oven to 425. Place tortilla chips on a lined baking sheet and set aside.

  2. Mix together all ingredients for the sour cream sauce. Add water 1 tablespoon at a time, until desired consistency is reached. Set aside.

  3. Heat a frying pan over medium heat, and add in ground chicken. Cook until lightly browned and no longer pink, breaking up bigger chunks as it cooks. 

  4. In a small bowl, mix together the spices and corn starch. Stir spice mixture and water into chicken. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.

  5. While chicken is cooking, place the baking sheet with tortilla chips into the oven, and bake for 5 minutes, just enough to reheat the chips.

  6. Remove tortilla chips from the oven. Spoon the chicken mixture over chips, and add desired toppings. Drizzle sour cream sauce over the loaded chips and dig in!

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