Sheet Pan Jalapeno Popper Chicken Nachos

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups tortilla chips
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced jalapeños (fresh or canned)
• 1/4 cup sliced green onions
• 1/4 cup sour cream
• 1/4 cup salsa

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss chicken with smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
3. 3 Spread a single layer of tortilla chips on a large sheet pan.
4. 4 Arrange seasoned chicken pieces over the chips.
5. 5 Top with both cheeses and jalapeños.
6. 6 Bake for 20 minutes or until cheese is bubbly and chicken is cooked through.
7. 7 Remove from oven and sprinkle with green onions.
8. 8 Serve warm with sour cream and salsa on the side.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add black beans or corn for a heartier version.
• Use pulled pork instead of chicken for a different twist.

Substitutions

• If you can't find Monterey Jack, use extra cheddar cheese.
• Substitute Greek yogurt for sour cream for a lighter option.

Pairings

• Serve with a cold Mexican lager or a zesty lime margarita.

Nutrition

Tips

• For extra spice, add more diced jalapeños or a pinch of crushed red pepper flakes.
• If you prefer crispy chicken, consider pre-cooking the chicken pieces in a skillet before adding to the nachos.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These nachos do not freeze well due to the tortilla chips becoming soggy.

Serving Suggestions

• Pair with a fresh avocado salad or a simple side of refried beans for a complete meal.

FAQ