Description
Sheet pan chicken nachos featuring layers of seasoned chicken and melted cheese, finished with a creamy, smoky homemade chipotle crema for a quick, hearty meal.
Ingredients
Scale
- 500g (1.1 lb) boneless chicken breast or thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 250g (9 oz) sturdy corn tortilla chips
- 250g (9 oz) shredded Monterey Jack cheese
- 0.5 small red onion, finely diced
- 1–2 fresh jalapeños, thinly sliced
- 120ml (0.5 cup) plain full-fat yogurt
- 1–2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 1 tbsp fresh lime juice
- Pinch of salt
- 15g (0.5 cup packed) fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat Oven and Prep: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Prepare all ingredients by dicing the red onion, slicing the jalapeños, and shredding the cheese.
- Season Chicken: Toss the chicken pieces in a bowl with olive oil, cumin, chili powder, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Cook Chicken: Heat a skillet over medium-high heat and cook the seasoned chicken for 6-8 minutes, stirring occasionally, until cooked through. Remove from heat and shred the chicken.
- Prepare Chipotle Crema: In a food processor or blender, combine the yogurt, chipotle peppers, adobo sauce, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
- Assemble Nachos: Arrange half of the tortilla chips on the prepared baking sheet. Layer with half of the shredded chicken, cheese, and red onion. Repeat with the remaining chips, chicken, cheese, and red onion, then dot the top layer with sliced jalapeños.
- Bake until Golden: Bake for 10-15 minutes, or until the cheese is completely melted and bubbling. Monitor carefully to prevent chips from burning.
- Garnish and Serve: Immediately drizzle the warm nachos generously with the prepared chipotle crema. Garnish with fresh cilantro and serve with lime wedges for squeezing.
Notes
To avoid soggy nachos, make sure to use thick-cut chips and only add wet toppings like guacamole or sour cream after baking. For best results, serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 900 kcal
- Sugar: 5 g
- Sodium: 1000 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 130 mg
Keywords: Nachos, Chicken, Sheet Pan, Mexican, Tex-Mex, Game Day, Easy Meal, Chipotle Crema