Pulled Chicken Nachos Jalapeños (Printable)
Crispy tortilla chips topped with smoky chicken, melted cheese, jalapeños, and fresh garnishes.
# What You'll Need:
→ Pulled Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup barbecue sauce or chipotle sauce
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon ground cumin
06 - Salt and freshly ground black pepper to taste
→ Nachos Base
07 - 7 oz sturdy tortilla chips
→ Toppings
08 - 1 1/2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese
10 - 1/2 cup pickled jalapeño slices
11 - 1/2 red onion, thinly sliced
12 - 1 medium tomato, diced
13 - 1/4 cup chopped fresh cilantro
14 - 1 avocado, diced (optional)
15 - 1/2 cup sour cream, for serving
16 - 1 lime, cut into wedges for serving
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine shredded chicken, barbecue sauce, smoked paprika, garlic powder, cumin, salt, and pepper in a mixing bowl. Toss until chicken is evenly coated.
03 - Spread tortilla chips evenly across the prepared baking sheet. Distribute seasoned pulled chicken over the chips.
04 - Sprinkle cheddar and Monterey Jack cheeses evenly over the chicken and chips. Top with jalapeño slices and red onion.
05 - Bake for 10 to 12 minutes until cheese is melted and bubbly.
06 - Remove from oven. Top with diced tomato, cilantro, and avocado if using.
07 - Serve immediately with sour cream and lime wedges on the side.
# Expert Hacks:
01 -
- The combination of smoky barbecue chicken and two cheeses creates this incredible umami rich base that keeps everyone coming back for more
- Everything comes together in under 45 minutes but tastes like you spent all day on it
02 -
- Sturdy chips are non negotiable here, I learned this the hard way when my first batch turned into a soggy disappointment
- Let the nachos rest for literally 2 minutes after baking so the cheese sets slightly, otherwise everything slides off when you try to serve them
03 -
- Sprinkle the cheese in two layers, some under the chicken and some on top, so every chip gets covered
- Warm your barbecue sauce slightly before mixing it with the chicken, it coats so much more evenly that way