Pulled Chicken Nachos Jalapeños (Printable)
Crispy tortilla chips topped with shredded chicken, melted cheese, spicy jalapeños, and fresh vegetables.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 teaspoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 cup chicken broth
→ Nachos
10 - 7 oz tortilla chips
11 - 1 1/2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 2-3 fresh jalapeños thinly sliced
14 - 1/2 red onion finely diced
15 - 1 medium tomato diced
16 - 1 small avocado diced
17 - 1/4 cup fresh cilantro chopped
18 - 1/4 cup sour cream
19 - 1 lime cut into wedges
# How to Make It:
01 - Preheat oven to 400°F.
02 - Place chicken breasts in a medium saucepan. Rub with olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour in chicken broth.
03 - Bring to a simmer over medium heat, cover, and cook for 15-18 minutes, or until chicken is cooked through and easily shreds with a fork.
04 - Remove chicken from saucepan, shred using two forks, and toss with a few tablespoons of the cooking liquid for extra flavor and moisture.
05 - On a large baking sheet, spread tortilla chips in an even layer. Top with pulled chicken, then sprinkle both cheeses evenly over the top.
06 - Scatter sliced jalapeños and half of the diced red onion over the chips.
07 - Bake in the preheated oven for 7-10 minutes, or until cheese is melted and bubbly.
08 - Remove from oven. Top with diced tomato, avocado, remaining red onion, and chopped cilantro.
09 - Drizzle with sour cream and serve immediately with lime wedges on the side.
# Expert Hacks:
01 -
- The spice blend on the chicken creates layers of flavor that somehow taste like theyve been simmering all day even though it takes twenty minutes
- These nachos strike that perfect balance between satisfying comfort food and something fresh and vibrant from all those toppings
02 -
- Never skip the step of tossing your shredded chicken back in the cooking liquid because dry meat on nachos is honestly just sad
- Work quickly once you add those fresh toppings because warm avocado turns brown fast and nobody wants to eat that
03 -
- Use a rimmed baking sheet or you will have cheese dripping into your oven and smoking up your whole kitchen like I did that first time
- Let the nachos rest for about three minutes after baking so the cheese sets slightly and everything stays put when you serve them