Pasilla-Tequila Chicken Nachos

Take your chicken nachos to the next level with a splash of tequila and HERDEZ® Roasted Pasilla Cooking Sauce for bold, authentic flavor.


  • 5 tablespoons

    extra virgin olive oil, divided

  • 2 cups

    chopped sweet onions, divided

  • 1 1/2 pounds

    shredded rotisserie chicken, skin removed

  • 3 teaspoons

    kosher salt, divided

  • 1 teaspoon

    pepper, divided

  • 1 (12-ounce) jar

    HERDEZ® Roasted Pasilla Chile Cooking Sauce

  • 1/4 cup

    low sodium chicken broth

  • 1/2 cup


  • 2 cup

    cherry tomatoes, cut in half

  • 1 tablespoon

    chopped jalapeño

  • 3/4 cup

    chopped cilantro, divided

  • 1 1/2 cups

    shredded queso blanco

  • 1 1/2 cup

    shredded pepper jack cheese

  • 16 ounces

    tortilla chips

Print Recipe



  1. Heat oven to 375°F.

  2. Place large skillet over medium heat and add 3 tablespoons olive oil, 1 cup onions, shredded chicken, 1 ½ teaspoons salt, ½ teaspoon pepper. Cook about 4 minutes, stirring frequently. Add HERDEZ® Roasted Pasilla Chile Cooking Sauce, chicken broth and stir to combine. Cover. Reduce heat to low and simmer 10 minutes. Transfer chicken with all juices to a bowl and set aside.

  3. In same skillet over medium high heat, add 2 tablespoons olive oil, 1 cup chopped onions, tequila, ¼ teaspoon salt, pinch of pepper. Cook 4 minutes or until tequila is reduced. Add tomatoes, jalapeño, 1 teaspoon salt, ¼ teaspoon pepper and cook 5 minutes. Remove from heat and stir in ½ cup chopped cilantro. Set aside.

  4. In bowl, combine cheeses.

  5. Grease 9x13-inch or 12-inch round baking dish. Layer 1/3 tortilla chips,1/3 shredded cheese mixture, 1/3 chicken mixture with juices and 1/3 tequila mixture with juices. Repeat 2 more times making a total of 3 layers. Bake 12 to 15 minutes. Sprinkle top with remaining chopped cilantro.


HERDEZ Diced Poblano Peppers

Valued for their unique flavor, poblano chiles are popular in Mexican cuisine.

Learn More

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