Appetizer: Mexico – Totopos con Pollo (Nachos with Chicken)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
7 min
Cook
5 min
Total
12 min
Ingredients
12–16 oz / 340–450 g tortilla chips 2 cups (480 ml) cooked shredded chicken (rotisserie or poached) 1 tbsp (15 ml) taco seasoning (or chili powder, cumin, salt) 1 small bell pepper, thinly sliced (optional) 8 oz / 225 g shredded Monterey Jack or cheddar cheese 1 / 2 cup (120 ml) black beans (optional) Pico de gallo, sliced avocado, and crema for topping to taste
Instructions
1. Toss shredded chicken with taco seasoning and warm briefly in a skillet with a splash of oil until heated through. 2. Arrange chips on a baking sheet; scatter black beans and bell pepper slices, then top with chicken and shredded cheese. 3. Broil 2–4 minutes until cheese is melted and edges begin to brown. 4. Remove and finish with pico de gallo, avocado slices or guacamole, and a drizzle of crema.
Nutritional Information*
Per serving | Servings: 4
Calories: 347 kcal
Carbohydrates: 1.2 g
Protein: 34.2 g
Fat: 22.3 g
Saturated fat: 12.2 g
Cholesterol: 112 mg
Fiber: 0.3 g
Sugar: 0.7 g
Sodium: 398 mg
Potassium: 248 mg
Calcium: 432 mg
Iron: 1.31 mg
Vitamin A: 126 µg RAE
Vitamin C: 14.9 mg
Vitamin D: 0.4 µg
Generated: 2026-11-05T19:32:46+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.