Sofrito Chicken Nachos Recipe
Blue agave corn tortilla chips topped with Monterey Jack cheese, sofrito chicken, shredded lettuce, Pico de Gallo and mayo ketchup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Sofrito Chicken Nachos
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortilla chips & cheese
Sofrito chicken
Pico de Gallo
Toppings & sauce
Method
Sofrito chicken
Prepare and sear chicken
Pat the chicken pieces dry and season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear 2–3 minutes per side until golden (chicken will not be fully cooked). Transfer chicken to a plate.
Cook with sofrito
Reduce heat to medium. Add 1 cup sofrito to the skillet and cook 1–2 minutes, stirring, until fragrant. Stir in 1 tsp ground cumin and 1 tsp smoked paprika and cook another 30 seconds to bloom the spices.
Simmer
Return the seared chicken to the skillet and pour in 1 cup chicken stock (or water). Add 1 tbs lime juice and the remaining 1/2 tsp kosher salt. Bring to a simmer, cover, and reduce heat to low. Simmer gently 10–12 minutes until chicken is cooked through and tender.
Shred or chop
Remove chicken from the liquid to a cutting board. Using two forks or a knife, shred or finely chop the chicken to bite-size pieces. Stir the shredded chicken back into the sofrito sauce in the pan and simmer 1–2 minutes to marry flavors and reduce excess liquid. Taste and adjust salt.
Pico de Gallo
Combine 1 cup diced tomatoes, 1 tbs diced white onion, 2 tbs chopped cilantro, 1 tsp minced jalapeño, 1 tbs lime juice and 1 tsp kosher salt in a bowl. Stir well and let rest 10 minutes at room temperature for flavors to meld. Taste and adjust seasoning.
Assemble nachos
Preheat oven to 375°F (190°C).
Spread 8 cups blue agave corn tortilla chips in an even single layer or slightly overlapping on a large rimmed sheet pan or two smaller pans.
Evenly distribute half of the shredded Monterey Jack (1 cup) over the chips. Spoon the warm sofrito chicken across the chips in an even layer.
Top the chicken with the remaining 1 cup Monterey Jack cheese. Place the pan in the preheated oven and bake 6–8 minutes until the cheese is fully melted and bubbly.
Remove from oven and immediately sprinkle 2 cups shredded lettuce over the melty nachos.
Spoon Pico de Gallo across the top in dollops or runny lines as desired.
Garnish with 2 tbs fresh cilantro leaves. Serve hot, sharing directly from the pan.