Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

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Spicy, savory and sophisticated, these chicken nachos are restaurant-worthy and will become an instant favorite. Make the preparation even easier by purchasing a 2-pound roast chicken from a deli (equivalent to about 3 cups of shredded chicken). Quick tip: you can make the chicken-chipotle mixture up to 2 days ahead.


  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1 (4-ounce) can chipotle chillies, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon white wine vinegar
  • 2 cups bite-size shreds of skinless cooked chicken
  • 1/2 cup water
  • 24 corn tortilla chips
  • 1 1/2 cups shredded jack cheese
  • 1/3 cup finely diced firm-ripe avocado
  • 2 tablespoons VOSKOS® Plain Greek Yogurt
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 2 teaspoons lime juice
  • Salt to taste
  • 24 fresh cilantro leaves

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