Plantain Chip Nachos with Spicy Chicken

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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2 tablespoons vegetable oil

1 white onion, diced

Kosher salt and freshly ground pepper

1 serrano chile pepper (1/2 minced, 1/2 sliced)

1 teaspoon chipotle chile powder

Grated zest of 1 lime, plus the juice of 2 limes

1 cup low-sodium chicken broth

1 rotisserie chicken, skin removed and meat shredded (about 4 cups)

1/2 mango, diced

1 beefsteak tomato, diced

1 cup chopped fresh cilantro

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 1/2 cups whole milk, warmed

1 8-ounce bag shredded Mexican cheese blend

3 5-ounce bags plantain chips

1 8-ounce container guacamole


  1. Make the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1/2 cup onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until translucent, 5 minutes. Stir in the minced serrano, chile powder and zest and juice of 1 lime; stir 30 seconds. Stir in the chicken broth and chicken and bring to a simmer. Reduce the heat to medium low and cook until thickened, about 8 minutes.
  2. Meanwhile, make the mango salsa: Combine the mango, sliced serrano, reserved 1/2 cup diced onion, the tomato, cilantro, the juice of the remaining lime and 1/2 teaspoon salt in a medium bowl.
  3. Make the cheese sauce: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook until foaming, about 2 minutes. Whisk in the milk and bring to a simmer, then reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in the cheese until smooth.
  4. Reheat the chicken mixture, if necessary. Arrange the plantain chips on a platter. Top with half of the cheese sauce, the chicken, remaining cheese sauce, guacamole and mango salsa.