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Protein-rich nachos with chicken, cheese, and tortilla chips
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chicken Nachos (180 g) has 513 calories. That works out to 285 calories per 100 g. It contains 37.4 g of carbs, 25.6 g of protein, 29 g of fat and 4.3 g of fiber. Its 423 mg of Phosphorus covers 60% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
513
KCAL / 180G
Carbs
37.4g
· 14% DV
Protein
25.6g
· 51% DV
Fat
29g
· 37% DV
Fiber
4.3g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 20% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 513 kcal | |
| Total fat | 29 g | 37% |
| Saturated fat | 9.72 g | 49% |
| Trans fat | 0.22 g | |
| Sodium | 837 mg | 36% |
| Total carbohydrate | 37.4 g | 14% |
| Fiber | 4.3 g | 15% |
| Protein | 25.6 g | 51% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 513 kcal |
| 1 piece (small) | 12 g | 34 kcal |
| 6 piece (medium) | 72 g | 205 kcal |
| 1 cup (shredded) | 95 g | 271 kcal |
| 100 g | 100 g | 285 kcal |
| 1 serving (small) | 120 g | 342 kcal |
| 10 piece (large) | 120 g | 342 kcal |
| 1 serving (large) | 280 g | 798 kcal |
| 1 pack (whole) | 320 g | 912 kcal |
Calculated from 285 calories per 100 g.
To make chicken nachos, spread tortilla chips on a tray, add cooked chicken and shredded cheese, then bake until the cheese melts. Finish with toppings such as tomato, salsa, jalapeños, or avocado. Add wet toppings after baking to help the chips stay crisp.
Chicken nachos usually have tortilla chips, cooked chicken, and melted cheese, with toppings such as salsa, tomatoes, peppers, jalapeños, sour cream, or guacamole. You can add black beans or corn for extra texture; keep juicy toppings until serving so they do not soften the chips.
Cheddar, Monterey Jack, or a blend of melting cheeses works well on chicken nachos. Shred the cheese yourself if possible, since it melts evenly over the chips. Cotija can add a salty finish, but it is better as a topping than as the only melting cheese.
Keep chicken nachos crisp by spreading the chips in a single layer, using cooked chicken that is not watery, and adding salsa, sour cream, or guacamole after baking. Serve them as soon as the cheese melts; sitting under warm toppings quickly makes the chips soft.
Chicken nachos are a modern variation of nachos, a dish associated with northern Mexico. Nachos are widely said to have originated in Piedras Negras in the 1940s; adding chicken is a later adaptation, and recipes now vary widely across restaurants and homes.
Salsa, guacamole, and sour cream are classic sauces for chicken nachos. A fresh tomato salsa balances the rich cheese, while hot sauce or jalapeño adds heat. Serve sauces on the side or spoon them on just before eating to avoid soggy chips.
Yes, you can reheat chicken nachos, though the chips may not regain their original crunch. Refrigerate leftovers promptly in a covered container and reheat them in an oven or air fryer until hot. Add fresh salsa, sour cream, or avocado after reheating, not before.
Serve chicken nachos with a crisp green salad, beans, or corn if you want a more complete meal. Salsa, guacamole, and sour cream work well as dips. Put the dips in separate bowls so people can choose toppings without making the whole tray soggy.
Yes, chicken nachos can be made in an air fryer if you arrange a small batch in a heat-safe dish or basket and keep the toppings from blocking airflow. Add cooked chicken and cheese over the chips, heat until the cheese melts, then finish with fresh toppings.
Make chicken nachos lighter by using fewer chips and less cheese, then adding more chicken, tomatoes, and peppers. Choose salsa instead of a rich cheese or cream-based dip, and serve sour cream or guacamole separately so you can control how much you add.
Vitamins
B3
6.84mg · 43% DV
B12
0.68µg · 28% DV
B6
0.43mg · 25% DV
Biotin
7.2µg · 24% DV
Minerals
Phosphorus
423mg · 60% DV
Selenium
24µg · 44% DV
Calcium
378mg · 38% DV
Sodium
837mg · 36% DV
Potassium ⭐
459mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 513 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chicken nachos build on nachos, a dish that originated in Mexico: crisp corn tortilla chips are topped with cooked chicken, melted cheese and often tomato and peppers. This version is common in Tex-Mex cooking, where the toppings are heated together until the cheese melts.
They are usually served hot as a shareable snack or casual meal, at gatherings, in bars and at home for game nights. Salsa, fresh tomato or other crisp vegetables add a bright contrast to the rich, crunchy base. Chicken makes the dish a useful source of protein—14.2 g per 100 g—while the chips and cheese make it fairly filling. For a lighter plate, add extra vegetables and go easy on the cheese.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
9.72g
MONOUNSATURATED
10.98g
POLYUNSATURATED
5.76g
Omega 6:3 ratio 58:1
Above the ideal 4:1 (58:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.