Nacho Stuffed Chicken breasts are stuffed with a cheesy nacho filling and crusted with crunchy tortilla chips for a fun spin on the classic appetizer.
Before we start talking about the awesomeness that is Nacho Stuffed Chicken, I first want to quickly thank everyone who has filled out my reader survey. It’s been so much fun hearing about you all and what you like and want from Handle the Heat. Thank you for your input!!
Now, let’s talk about today’s recipe which is an appetizer-turned-chicken dinner that is both STUFFED and CRUSTED with nacho goodness. Nachos are such a cheesy, salty, messy guilty pleasure so what’s not to love? I’ve turned that into something that can be served on your dinner table as an acceptable dinner, though I make no claims that this is considerably healthier. It is just as flavorful and fun, though, and you will love the combination of crunchy, meaty, cheesy, creamy textures in every bite.
When you go to a restaurant, what’s your ultimate guilty pleasure appetizer order? I will always love calamari, potato skins, mussels floating in a buttery garlic sauce, stuffed mushrooms, cheesy garlic bread or breadsticks, spinach-artichoke dip, and bacon wrapped shrimp. I guess I like appetizers. Why are appetizers NEVER remotely healthy?!
Taste: Just like nachos but with more chicken!
Texture: The tortilla chips make for a wonderful crunchy layer while the filling is ooey, gooey, creamy, cheesy, and rich. The chicken stays moist throughout.
Ease: I would probably categorize this dish as being slightly more intermediate. Stuffing the chicken requires some knife skills and breading it takes some time and dirties more dishes. Nothing is too difficult, though, and I still think this could be made on a weeknight. You could make the filling ahead of time too!
Appearance: You can just see the crunch of the crust and the creaminess of the filling.
Pros: Fun spin on the classic appetizer.
Cons: A little messy in the kitchen.
Would I make this again? Yesssmmm.
How to make Nacho Stuffed Chicken
Crush tortilla chips in a food processor or place them in a ziptop bag and crush with a mallet or rolling pin until finely ground with some larger pieces still remaining.
1 small jalapeno, seeded and minced
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 ounce grated cheddar cheese
2 ounces grated Monterey jack cheese
1/3 cup sour cream
1 green onion, thinly sliced
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
2 large eggs
4 cups tortilla chips, crushed
2 tablespoons canola oil
Preheat the oven to 350°F.
In a medium bowl combine the jalapeno, chili powder, cumin, cheddar cheese, Monterey jack cheese, sour cream, green onion, and cilantro. Season to taste with salt and pepper. Make up to 1 day ahead of time, store covered in the fridge.
Cut a 1-inch wide slit into the thick end of each chicken breast and carefully cut down to the center of the breast to form a pocket. Be careful not to slice all the way through. Fill each pocket with the cheese mixture. Press to seal shut.
Place the flour in a shallow dish. Beat the eggs in a shallow bowl. Place the crushed tortilla chips in a shallow dish. Dredge the chicken lightly with the flour. Coat the chicken with the eggs. Dredge the chicken in the crushed tortilla chips, making sure they adhere well to the surface.
Meanwhile, heat the oil in a large oven-safe skillet pan over medium-high heat. Gently place the chicken in the pan and fry until golden brown on one side, about 4 minutes. Turn the chicken over and place in the oven. Bake for 12 minutes, or until cooked through and 165°F internal temperature. Let rest for 5 minutes before serving.
Recipe by Tessa of Handle the Heat
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