Perfect Chicken Nachos with Crispy Corn Chips

  • Prep Time
    10 mins
  • Cook Time
    20 mins
  • Serving
  • View

How do you make perfect chicken nachos? It really comes down to the cheese for the nachos. Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.




    You can buy a bag of cheese or shred your own, different types of cheeses can add flavors. Cheddar Monterey Jack Pepper Jack Mozzarella Queso Asadero Queso de Oaxaca Queso Quesadilla Queso Chihuahua

    Step 1

    Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.

    Step 2

    Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 to 7 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

    Step 3

    Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.

    Step 4

    When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.

    Step 5

    Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.

    Step 6

    Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.


    Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

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