chicken nacho recipe
The Best chicken nacho recipe
I love this recipe because it’s flexible enough to be a casual weeknight dinner or a make-ahead meal for a game day or a family gathering. The key is keeping it simple—no fuss, just good ingredients and a little time to let the flavors meld together. Plus, it’s a great way to use up whatever veggies are on hand, whether it’s bell peppers, onions, or even zucchini. The health benefits aren’t just about the veggies, though. The lean protein from the chicken keeps things light, and the tortilla chips, while often high in sodium, can be swapped for whole-grain or low-sodium options if you’re watching your intake. It’s a dish that feels indulgent but isn’t all that bad for you—just a reminder that good food doesn’t always have to be complicated.
Crispy Chicken Nachos with Classic Toppings
A satisfying stack of tortilla chips topped with crispy baked chicken, smoky cheese, and fresh toppings. Perfect for a quick weeknight meal.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup chopped green onions
- ¼ cup sour cream
- ½ avocado, sliced
- 1 jalapeño, seeded and sliced (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. Cut chicken breasts into bite-sized pieces. In a bowl, toss chicken with olive oil, paprika, garlic powder, cumin, salt, and black pepper until evenly coated. -
2
Heat a skillet over medium-high heat. Cook chicken for 5–6 minutes, stirring occasionally, until fully cooked through and no longer pink inside. Remove from skillet and set aside. -
3
Arrange tortilla chips on a baking sheet in a single layer. Sprinkle half the Monterey Jack and cheddar cheese evenly over the chips. Bake for 5 minutes. -
4
Return chicken to the skillet, add diced tomatoes, and warm through for 1 minute. Spoon the chicken mixture over the baked chips, then top with remaining cheese. Bake for another 3–4 minutes until cheese is melted and bubbly. -
5
Remove from oven and immediately top with sour cream, sliced avocado, green onions, and jalapeño. Serve warm.
🔧Equipment
- Mixing bowl
- Skillet
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, broil the chips for 1–2 minutes at the end of baking.
- Use room-temperature chicken for even cooking.
- Substitute any cheese or toppings based on preference.
Watch Video Of How Crispy Chicken Nachos with Classic Toppings Works
❓ Frequently Asked Questions About Crispy Chicken Nachos with Toppings
How do I make extra crispy chicken for nachos?
Use a mix of cornmeal and flour for coating the chicken before baking. Toss the pieces in the dry mix, then bake at 425°F (220°C) for 15–18 minutes until golden and crispy. Shake the pan occasionally for even browning.
Can I substitute ground beef for shredded chicken?
Yes, but adjust the seasoning: add a pinch more salt and a dash of smoked paprika to compensate for the different fat content. Brown the beef thoroughly before adding to the nachos to ensure even cooking.
What’s the best way to keep nachos warm between steps?
Transfer the nachos to a low oven (200°F/95°C) while you finish cooking the toppings. Alternatively, use a chafing dish or slow cooker set to warm mode to maintain heat without drying out the cheese.
How can I make this recipe gluten-free?
Replace the cornmeal and flour coating with a mix of gluten-free cornmeal and almond flour. For the nacho tortillas, use certified gluten-free corn tortillas.
