Nachos can often be my “I don’t have any food left in the fridge” meal. It’s too easy. I simply throw some corn tortillas onto a baking sheet, top with loads of shredded cheese, maybe some leftover chicken or ground beef. Then a handful of leftover veggies and a boat load of salsa, and dinner is served.
Remember that Slow Cooker Pulled Chicken I made a few posts ago? Yup, we’re making use of that juicy chicken on these nachos. What could be easier? Half of the work is already done for you!
Usually I just top my nachos with some jarred salsa and call it a day. Not for these nachos; I wanted to make it a little more special, a little more filling. Why not make some homemade Corn Pico de Gallo?
Sweet corn is in full swing here in Iowa. I have to admit that lately I prefer to cut it right off the cob and eat it raw in salads, in tacos, on nachos, or right off the cutting board. It’s so sweet, crisp, and juicy. It’s so delicious raw, why even bother to cook it?
Use your raw, fresh corn in some homemade Pico de Gallo? Yes, please. I used some sweet grape tomatoes to complement the sweetness of the corn. A little diced red onion and jalapeno, some garlic, lime juice, and cilantro, stir it up, plop it on top of your cheesy, crispy, just-baked nachos and dig in!
I know you’ll love these Shredded Chicken Nachos with Corn Pico De Gallo they’re:
Quick & Easy
A little spicy
Refreshing from the corn
- FOR THE CORN PICO DE GALLO:
- 2 ears of sweet corn (could sub frozen, defrosted corn or canned corn)
- ½ small red onion, diced
- 2 cups grape tomatoes, chopped
- 1 jalapeno, minced (remove seeds if you desire a milder Pico de Gallo)
- 4 garlic cloves, minced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Fine sea salt, to taste
- FOR NACHOS:
- Several handfuls of corn tortilla chips
- 1 to 2 cups shredded Pepper Jack cheese (you could also sub Cheddar, Colby Jack, or Monterey Jack)
- ½ cup Cojita cheese, crumbled (optional)
- ¼ to ½ cup shredded, cooked chicken
- TOPPING SUGGESTIONS:
- Cilantro, chopped
- Avocado, cubed
- Sour cream/plain Greek yogurt
- Hot sauce
- Preheat oven to 350 degrees.
- FOR THE CORN PICO DE GALLO:
- Cut the corn kernels off the cob by laying the cob on its side. Hold a large chef’s knife straight up and down and carefully cut the kernels off an entire side with one downward motion. (This is easier than holding the cob upright and slicing from the top end to the bottom end). Rotate the cob and cut off the kernels from each side until all of the kernels have been removed. Break up any clumps with your fingers. Add the kernels to a medium-sized mixing bowl.
- To the corn add the red onion, grape tomatoes, jalapeno, garlic, cilantro, and lime juice. Stir the mixture to combine. Add salt to taste. Set the Pico de Gallo aside until ready to use.
- FOR THE NACHOS:
- Spread out several handfuls of tortilla chips onto a cast iron skillet or a rimmed cookie sheet. Sprinkle on the Pepper Jack cheese in an even layer. Add the crumbled Cojita cheese. Sprinkle on the cooked, shredded chicken. Bake for 6 to 8 minutes, or until the cheese has melted.
- While the nachos are baking prepare the toppings of your choice (see above for suggestions).
- Once the nachos have baked, spoon over a good helping of the Pico de Gallo. You will have some Pico de Gallo left over. It’s delicious over chicken, with tortillas, or for future nachos.
- Add your choice of any additional toppings, sour cream/plain Greek yogurt, salsa, hot sauce, cubed avocado, and cilantro. Serve nachos immediately.