Pulled Chicken Nachos Jalapeños (Printable)
Tender pulled chicken layered on crispy chips with cheese, jalapeños, and fresh garnishes in a vibrant Tex-Mex style.
# 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 (gluten-free if needed)
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
# Directions:
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 -
- Double cheese melting into every crevice means no naked chips survive
- Shredded chicken stays impossibly tender thanks to that quick broth simmer
- Everything happens in under 40 minutes, including the chicken prep
02 -
- Soggy nachos happen from too much wet chicken, so really drain those shreds before piling them on chips
- Baking time varies wildly by oven, so watch for cheese bubble rather than trusting the clock completely
03 -
- Line your baking sheet with parchment for the absolute easiest cleanup ever
- Serve immediately because even five minutes of sitting too long changes the texture game completely