Pulled Chicken Nachos Jalapeños (Printable)

Crispy chips topped with shredded chicken, melted cheese, jalapeños, and fresh garnishes for a tasty snack.

# 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

# Steps:

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 Tips:

01 -
  • The spice rubbed chicken stays incredibly moist and juicy even after baking
  • Everything cooks on one sheet pan so cleanup is almost nonexistent
  • You can customize the toppings based on whatever you have in your crisper drawer
02 -
  • Never skip tossing the shredded chicken with the cooking liquid or you will end up with dry stringy meat
  • Spread your chips in a single layer not a mound or you will have soggy bottom chips and naked top chips
  • Let the nachos rest about 2 minutes after baking so the cheese sets slightly and toppings do not slide off when you serve them
03 -
  • Use a mix of thin and thick chips so every bite has a different texture and some chips stay extra crispy
  • Grate your own cheese instead of buying pre shredded because the anti caking agents prevent proper melting

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