Pulled Chicken Nachos Jalapeños (Printable)
Crispy chips with tender chicken, melted cheese, jalapeños, and fresh toppings for a tasty snack or meal.
# 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 Suggestions:
01 -
- The chicken stays incredibly juicy because we poach it in spiced broth before shredding it into tender perfection
- Everything gets layered just right so every single chip has that ideal ratio of toppings
02 -
- Let the chicken cool for just a couple minutes before shredding or you will burn your fingers I learned this the messy way
- Spread chips to the very edges of the pan so the outer ones get extra crispy while staying loaded with toppings
03 -
- Buy block cheese and shred it yourself because pre shredded cheese has anti caking agents that prevent smooth melting
- Warm your chips in the oven for 5 minutes before adding toppings so they stay crispy even under all those moist ingredients