Cheesy Grilled Chicken Nachos (Print-Friendly Version)
Juicy grilled chicken and melted cheeses atop crispy chips create a flavorful, shareable comfort food everyone will love.
# What You'll Need:
→ Base
01 -
200 grams tortilla chips, preferably gluten-free
→ Protein
02 -
200 grams cooked grilled chicken, seasoned and chopped
03 -
50 grams cooked bacon, crumbled
→ Cheese
04 -
75 grams shredded cheddar cheese
05 -
75 grams shredded Monterey Jack cheese
→ Vegetables & Herbs
06 -
50 grams diced red onion
07 -
15 grams chopped chives or green onions
08 -
10 grams jalapeño slices (optional)
→ Condiments & Toppings
09 -
60 grams sour cream or ranch dressing, for serving
10 -
60 grams salsa or pico de gallo, for serving
11 -
60 grams guacamole (optional), for serving
→ Seasoning for Chicken
12 -
15 milliliters olive oil
13 -
2 grams paprika
14 -
2 grams garlic powder
15 -
Pinch of salt and black pepper
# How to Make It:
01 -
In a bowl, toss cooked grilled chicken with olive oil, paprika, garlic powder, salt, and black pepper. Chop into bite-sized pieces and set aside.
02 -
Preheat the oven to 205°C. Spread tortilla chips evenly on a baking sheet or oven-safe platter. Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the chips. Evenly distribute the seasoned chicken, then top with the remaining cheese and crumbled bacon.
03 -
Bake in the preheated oven for 8 to 12 minutes, or until cheese has melted and tortilla chip edges are lightly toasted.
04 -
Remove from oven and immediately top with diced red onion and chopped chives or green onions. Serve hot with sour cream or ranch, salsa or pico de gallo, and optional guacamole.
# Additional Tips:
01 -
Use fresh ingredients for optimal flavor and do not overload chips to maintain crispness. Monitor baking closely as oven temperatures vary.