Chicken Tinga Nachos Recipe

Preheat oven to 425°F (220°C). Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok over medium-high heat until it registers 375°F (190°C) on an instant-read thermometer. Adjust flame to maintain temperature. Working in 3 batches, add quartered tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel–lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining batches.

Arrange chips in a single layer on a foil-lined baking sheet. Top each chip with approximately 1 tablespoon shredded chicken and 1 tablespoon cheese. Place in oven and bake until cheese is melted, 3 to 5 minutes. Remove from oven. Add a small dollop of guacamole to each chip and top with a radish slice. Serve immediately.