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Chicken Pesto Nachos


  • tortilla chips
  • roasted chicken, shredded or diced (see notes for recipe)
  • mozzarella cheese
  • goat cheese
  • basil arugula pesto, for recipe, see below
  • tomato and red bell pepper salad, for recipe, see below
  • crème fraiche drizzle, for recipe, see below

for the Basil and Arugula Pesto

  • 2 cups basil
  • 1 cup arugula
  • 1/3 cup pine nuts
  • 3/4 cup finely grated fresh parmesan
  • 2 garlic cloves, chopped
  • 1/3 cup pine nuts
  • juice of half a lemon
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil

for the Tomato and Red Bell Pepper Salad

  • 1 cup red bell pepper, seeded and diced
  • 1 cup tomatoes, diced
  • 1/4 cup shallot, finely diced
  • 2 tablespoon parsley, finely chopped
  • 2 tablespoons basil, finely chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon extra-virgin olive oil

for the Crème Fraiche Drizzle

  • 2 tablespoons crème fraiche
  • 1 tablespoon water


  • Set the oven to 350 degrees and spray a rimmed baking sheet with canola spray.
  • Place one layer of tortilla chips, (evenly distributed and not a jumbled mess) onto the baking sheet. Top with a hearty sprinkling of mozzarella. Top the mozzarella with 1/2 the chicken and then place chunks of goat cheese evenly over the top. Repeat this step.
  • Finish the nachos with a final sprinkling of mozzarella. Place the nachos into the oven and bake for about 15 minutes, or until the cheese is bubbly and slightly browned.
  • Before serving top the nachos with the tomato red bell pepper salad, spoonfuls of pesto and drizzles of creme fraiche.

Basil and Arugula Pesto

  • Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth. While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream. Remove from the food processor and store in an airtight container.

Tomato and Red Bell Pepper Salad

  • Place all ingredients into a small bowl, stir to combine.

Crème Fraiche Drizzle

  • Combine the two ingredients into a small bowl. Mix well.


Nachos are a personal creation, preferences for meat, cheese and toppings differ from person to person. Because of that this recipe has no measurements for the ingredients, it is a non-recipe. Be prepared to be addicted. After I make a batch, I’m already planning when to make them next. Keep in mind when making these, the more cheese the better. To save time, use premade pesto and a store bought rotisserie chicken.
Click here for roasted chicken recipe.