This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Irish Pub Chicken Potato Nachos
Yield: 3-4
Brian Carson
Chef
00:45
Prep
00:30
Cook
01:15
Total Time
Ingredients & Directions
Directions
Nachos
3 medium sixed
Russet potatoes, sliced 1/4" lengthwise
2 quarts
Peanut oil
2 teaspoons
Salt
2 tablespoons
Olive oil, divided
1 lb
Springer Mountain Farms Ground Chicken
1/4 cup
Taco seasoning
1/2 cup
Water
1 1/2 cups
Shredded Mexican/taco cheese blend, divided
Prepared guacamole (store bought or homemade-see recipe below) or Nacho Topping
1 tablespoon
Scallions, chopped
Nachos
- Run potato slices under cold water for 5 minutes before frying to remove excess potato starch and help prevent them from sticking together during frying for extra crispiness.
- In a Dutch oven over medium-high heat, pre-heat peanut oil to 350°F.
- Carefully lower potato slices into skillet and fry until crispy.
- Remove potato slices and drain on paper towels and lightly season with salt.
- In a large 12" skillet over medium-high heat, heat 1 tablespoon olive oil.
- Add ground chicken, cooking for 5-7 minutes or until browned, making sure to break up clumps of chicken as it cooks.
- Add taco seasoning and cook for another minute, stirring constantly.
- Add water in skillet and simmer for 3-4 minutes until liquid is almost gone.
- Add 3/4 cup of cheese to the meat mixture and fold together until melted and evenly distributed; set aside.
- Make guacamole recipe or alternately the nacho topping if you don't like guacamole. (Both of these toppings can be made ahead for better flavor, but can be used immediately if time is limited!)
- Serve ground chicken taco mix over a bed of fried potato chips and topped with the guacamole or nacho topping, adding additional shredded cheese and chopped scallions to garnish.
Guacamole
3 Avocados
Peeled, pitted & mashed
1
Lime, juiced
1 teaspoon
Salt
1/2 teaspoon
Black pepper, ground
1/2 cup
Red onion, diced
3 tablespoons
Fresh cilantro, chopped
3/4 cup
Tomatoes, seeded and diced
2 cloves
Garlic, minced
- In a medium bowl, mash avocados with lime juice, salt and pepper. (Can be on the chunkier side or fully mashed depending on your consistency preference for guacamole.)
- Toss mashed avocados with onion, cilantro, tomatoes, & garlic.
- Refrigerate for 1 hour for best flavor, but can be used immediately. (Keep one of the avocado pits to leave in the guacamole to help prevent browning while refrigerating, & discard before serving.)
Nacho Toppings
2 cups
Tomatoes, medium diced
1/4 cup
Onion, medium diced
1 tablespoon
Garlic, minced
1/4 cup
Cilantro, chopped
2 tablespoons
Lime juice
Nacho Topping
- Combine tomatoes, onion, garlic, cilantro, lime juice and 1 tablespoon of olive oil in a medium mixing bowl.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Irish Pub Chicken Potato Nachos
Brian Carson
Chef
Yield: 3-4
00:45
Prep
00:30
Cook
01:15 Total Time
Ingredients
Directions
Nachos
3 medium sixed
Russet potatoes, sliced 1/4" lengthwise
2 quarts
Peanut oil
2 teaspoons
Salt
2 tablespoons
Olive oil, divided
1 lb
Springer Mountain Farms Ground Chicken
1/4 cup
Taco seasoning
1/2 cup
Water
1 1/2 cups
Shredded Mexican/taco cheese blend, divided
Prepared guacamole (store bought or homemade-see recipe below) or Nacho Topping
1 tablespoon
Scallions, chopped
Nachos
- Run potato slices under cold water for 5 minutes before frying to remove excess potato starch and help prevent them from sticking together during frying for extra crispiness.
- In a Dutch oven over medium-high heat, pre-heat peanut oil to 350°F.
- Carefully lower potato slices into skillet and fry until crispy.
- Remove potato slices and drain on paper towels and lightly season with salt.
- In a large 12" skillet over medium-high heat, heat 1 tablespoon olive oil.
- Add ground chicken, cooking for 5-7 minutes or until browned, making sure to break up clumps of chicken as it cooks.
- Add taco seasoning and cook for another minute, stirring constantly.
- Add water in skillet and simmer for 3-4 minutes until liquid is almost gone.
- Add 3/4 cup of cheese to the meat mixture and fold together until melted and evenly distributed; set aside.
- Make guacamole recipe or alternately the nacho topping if you don't like guacamole. (Both of these toppings can be made ahead for better flavor, but can be used immediately if time is limited!)
- Serve ground chicken taco mix over a bed of fried potato chips and topped with the guacamole or nacho topping, adding additional shredded cheese and chopped scallions to garnish.
Guacamole
3 Avocados
Peeled, pitted & mashed
1
Lime, juiced
1 teaspoon
Salt
1/2 teaspoon
Black pepper, ground
1/2 cup
Red onion, diced
3 tablespoons
Fresh cilantro, chopped
3/4 cup
Tomatoes, seeded and diced
2 cloves
Garlic, minced
- In a medium bowl, mash avocados with lime juice, salt and pepper. (Can be on the chunkier side or fully mashed depending on your consistency preference for guacamole.)
- Toss mashed avocados with onion, cilantro, tomatoes, & garlic.
- Refrigerate for 1 hour for best flavor, but can be used immediately. (Keep one of the avocado pits to leave in the guacamole to help prevent browning while refrigerating, & discard before serving.)
Nacho Toppings
2 cups
Tomatoes, medium diced
1/4 cup
Onion, medium diced
1 tablespoon
Garlic, minced
1/4 cup
Cilantro, chopped
2 tablespoons
Lime juice
Nacho Topping
- Combine tomatoes, onion, garlic, cilantro, lime juice and 1 tablespoon of olive oil in a medium mixing bowl.
