Chicken In Queso Nachos or Hard-Shell Tacos
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Chicken In Queso Nachos or Hard-Shell Tacos


Chicken in Queso

  • 2 tbsp. butter

  • 1 tbsp. olive oil

  • 1 small onion, finely chopped

  • 2 large cloves garlic, finely chopped

  • Salt and pepper

  • About 1/2 cup chicken stock

  • 1 tsp. honey or agave syrup

  • 1 cup Mexican crema or sour cream

  • 1 cup shredded Monterey Jack or pepper Jack

  • 1 can (4 oz.) green chiles, drained

  • About 3 cups shredded, chopped rotisserie chicken

  • 1 bag (13 oz.) tortilla chips or 8 large flat-bottom hard taco shells

Corny Pico De Gallo

  • 2 tomatoes on the vine or 4 plum tomatoes, seeded and chopped

  • 1 ear corn, shucked and cooked in a hot cast-iron pan until blistered; or 3/4 cup frozen fire-roasted corn kernels, thawed

  • 2 scallions, finely chopped

  • 1 jalapeño chile, seeded and finely chopped

  • ½ small red or white onion, finely chopped

  • 1 lime, juiced (about 2 tbsp.)

  • 1 tsp. ground cumin

  • 1 tsp. Frank’s RedHot or other hot sauce, or more to taste

  • A handful of fresh cilantro leaves, chopped

  • Salt

For Topping

  • Chopped lettuce (iceberg or Little Gem) and pickled jalapeño slices, for topping


Step 1

Preheat the oven to 400°.

Step 2

In a large skillet, heat the butter and oil, one turn of the pan, over medium to medium-high. When the butter melts, add the onion and garlic and stir until softened, about 4 minutes; season with salt and pepper. Add the stock and honey. Stir in the crema. Add the cheese and chiles. Stir until the cheese melts, about 4 minutes. Add the chicken and cook, stirring often, until heated through, about 3 minutes. Remove from heat and cover to keep warm.

Step 3

Line a rimmed baking sheet with parchment paper. Spread out the tortilla chips or taco shells. Bake until warm and browned in spots, 5 to 7 minutes.

Step 4

In a medium bowl, mix all the ingredients for the Corny Pico de Gallo; season with salt.

Step 5

Top the tortilla chips or fill the taco shells with the cheesy chicken. Top with the lettuce, pickled jalapeños, and Corny Pico de Gallo.

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