Guacamole Tortilla Chip-Crusted Nacho Chicken

by Erin

Prepare yourself, for an awesomely different looking chicken dish – it’s GREEN!! This is not Dr. Seuss’s green eggs and ham, we’re talking about Cinco de Mayo food!

In addition to the delicious strawberry margarita mix from On The Border, which I used to make the cupcakes I shared yesterday, I also received their Monterey Jack Queso, Medium Salsa, and Guac Blast Tortilla Chips. Did I get your attention with that last item? Because it surely caught my eye when I first saw them. They really are very green and since they taste like guacamole you almost don’t need to dip them in anything. But that didn’t stop me from dipping them into the Monterey Jack Queso… MmMmm.

I decided to have some fun with these products and used the chips as the breading for an oven-fried chicken. It resulted in a fabulously green and festive exterior, which was packed with flavor and crunch to boot. The queso was mixed up with some Greek yogurt (my favorite sour cream substitute), to then be dolloped on top of the cooked chicken along with some salsa and cheese. It’s a full blown Mexican fiesta all on one piece of chicken!

Guacamole Tortilla Chip-Crusted Nacho Chicken

One year ago: Chocolate Chip Cookie Dough Brownies

Two years ago: Butterscotch Truffles


Serves 4


1/4 cup buttermilk

4-4 oz. chicken breasts

1/2 cup finely ground On The Border Guac Blast Tortilla Chips

Cooking spray

1/4 cup plain Greek yogurt (or sour cream) (I used 0% plain Chobani)

1/4 cup On The Border Monterey Jack Queso

1/2 cup On The Border Medium Salsa

1/2 cup shredded cheddar cheese


  1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
  2. Place buttermilk in a shallow dish. Add chicken to buttermilk, turning to coat.
  3. Place ground chips in another shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in ground chips, pressing slightly and turning to coat.
  4. Arrange chicken on rack; coat chicken with cooking spray. Bake for 13 minutes or until chicken is done.
  5. While the chicken cooks, combine the Greek yogurt and Monterey jack Queso in a small bowl. When the chicken is done, top with queso mixture, followed by salsa and shredded cheese. Put back in the oven until the cheese starts to melt; about 1-2 minutes.

Source: Adapted from The New Way to Cook Light and Kraft.

Disclosure: I was provided with complimentary On The Border products by Truco Enterprises. I was not compensated for this post. All thoughts and opinions are my own.


You may also like


Meagan @ Scarletta Bakes May 5, 2013 - 11:30 pm

Wow!!!! What a creative dish, Erin! Sounds AMAZING!!!

Mr. & Mrs. P May 2, 2013 - 12:37 pm

Wow.. Erin this looks delicious!! What a lovely deep green color!!!!

Trish - Mom On Timeout May 2, 2013 - 12:10 pm

What a great idea! I bet it tastes amazing!

amy @ fearless homemaker May 2, 2013 - 11:18 am

Love this! I’ve seen recipes for potato chip-crusted chicken that I really want to try (but haven’t yet) and this is a spin on that that looks SO good. Love it for 5 de Mayo!

kita May 2, 2013 - 10:51 am

that is seriously green!

spiffycookie May 2, 2013 - 10:51 am

Told you :-P

Living The Sweet Life May 2, 2013 - 7:53 am

Oh my word …. YUUUMM!! First, this sounds out of this world delicious and let’s talk about that colour … love it!! What a great dish. If I don’t make it on sunday, I’ll give it a shot for St. Patty’s day :)

spiffycookie May 2, 2013 - 10:06 am

Hahahaha love it


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More