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  • Prep
    15 min
  • Total
    25 min
  • Servings
    4 - 6

Tex Mex Cheesy Nachos

In collaboration with Food Network Canada Celebrity Chef Roger Mooking, we present to you the Armstrong Tex Mex Cheesy Nachos. Everyone loves nachos, and this easy-to-assemble cheesy nacho recipe is perfect for game nights, get-togethers, or snacking anytime!


  • 15 mL (1 tbsp) olive oil
  • 60 mL (¼ cup) ¼" diced onion
  • 15 mL (1 tbsp) finely chopped garlic
  • 454 g (1 lb) ground chicken
  • 5 mL (1 tsp) ground cumin
  • 5 mL (1 tsp) ground coriander
  • 5 mL (1 tsp) paprika
  • 2 mL (½ tsp) cayenne
  • 250 g bag of nacho chips
  • 250 mL (1 cup) ¼" diced roasted red pepper
  • 1 (320 g) package Armstrong Tex Mex Shredded Cheese
  • 1 fresh jalapeno, thinly sliced
  • 60 mL (¼ cup) chopped fresh chives
  • 60 mL (¼ cup) chopped fresh cilantro


  1. In a large pan over medium-high heat, add olive oil. Add onion and garlic, sauté until transparent, about 3 minutes.
  2. Add ground chicken, and use a spatula to break it up into pieces. Let the meat brown without moving it for about 3 minutes. This gives the meat more contact to the pan and will result in a better sear. Sprinkle with cumin, coriander, paprika and cayenne. Continue to brown the chicken, stirring every minute until all the moisture has evaporated, about 4-7 minutes. Make sure there are no signs of pink and break up any large pieces.
  3. Heat broiler to high and move rack to the middle position. Line a baking sheet with parchment paper and place nacho chips in an even layer. Spread cooked chicken mixture over the nacho chips, layer with roasted red peppers, jalapeño and sprinkle with Armstrong Tex Mex shredded cheese. Broil for 2-4 minutes, watching closely.
  4. Garnish with chives and cilantro. Serve immediately. 

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