Chicken Cordon Bleu Nachos Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.Spread a layer of tortilla chips on the baking sheet and top with cooked chicken and ham.
• STEP 3.Sprinkle Swiss cheese over the nachos and bake for 10-12 minutes, or until the cheese is melted and bubbly.
• STEP 4.Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
• STEP 5.Gradually whisk in milk and Dijon mustard until smooth. Cook until the sauce thickens, stirring constantly.
• STEP 6.Remove the nachos from the oven and drizzle the Dijon sauce over the top. Garnish with fresh herbs, such as parsley or chives.
• STEP 7.Serve immediately and enjoy!

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add additional toppings such as diced tomatoes, green onions, or chopped bacon.
• For a spicier version, add some sliced jalapenos or a sprinkle of cayenne pepper.
• To make the nachos extra crispy, broil them for a minute or two after baking.
• These nachos are best served immediately, as they can become soggy if left sitting for too long.

Storage and Serving

• Chicken Cordon Bleu Nachos are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the nachos on a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve with additional Dijon sauce and fresh herbs, if desired.