Pulled Chicken Nachos Jalapeños

The first time I made pulled chicken nachos for a Super Bowl party, I was running late and almost ordered pizza instead. My brother caught me reaching for my phone and talked me off the ledge, promising to help shred the chicken while I prepped everything else. We ended up laughing so hard at our messy assembly line that I forgot to set the timer, but the smell of melting cheese and spices wafting from the oven reminded us just in time. Those nachos disappeared faster than anything else on the table, and now they are my go to for any gathering.

Last summer my neighbor invited me over for an impromptu movie night, and I showed up with a platter of these nachos. Her kids were skeptical about the shredded chicken instead of ground beef, but after one bite they were fighting over the corners with the most cheese. I have since made them for birthday parties, late night cravings, and even a Tuesday dinner when I needed something comforting but not too heavy.

Ingredients

• Chicken breasts: The boneless, skinless variety stays tender and shreds beautifully after simmering in the spiced broth
• Chili powder and smoked paprika: This spice combo gives the chicken a subtle smoky heat that pairs perfectly with the cheese
• Chicken broth: Simmering the chicken in broth instead of water infuses it with flavor and keeps it from drying out
• Tortilla chips: Choose sturdy chips that can hold up under the weight of toppings without turning soggy
• Cheddar and Monterey Jack: The cheddar brings sharp flavor while Monterey Jack melts into that irresistible gooey texture
• Fresh jalapeños: Thin slices provide pops of fresh heat throughout the nachos
• Tomato, avocado, and cilantro: These fresh toppings brighten up the rich, cheesy base and add beautiful color

Instructions

Season and simmer the chicken:

Rub the chicken breasts with olive oil and all the spices, then pour in the broth and let it simmer covered until the meat is cooked through and tender.

Shred the chicken:

Use two forks to pull the chicken apart into bite sized pieces, tossing it with some of the cooking liquid to keep it moist.

Build the nacho base:

Spread the chips on a large baking sheet and layer on the shredded chicken followed by both cheeses.

Add the heat:

Scatter the sliced jalapeños and half the red onion over the top before baking.

Melt everything together:

Bake until the cheese is bubbling and starting to turn golden brown in spots.

Finish with fresh toppings:

Top the hot nachos with tomato, avocado, the remaining onion, and cilantro, then drizzle with sour cream and serve with lime wedges.

Save

My daughter now requests these nachos for her birthday dinner every year, and she has started helping me shred the chicken just like I did with my brother that first time. There is something about building your own perfect bite from a shared platter that brings people together in the best way.

Making Ahead

You can cook and shred the chicken up to two days in advance, storing it in the cooking liquid in the refrigerator. The spices actually deepen in flavor overnight, making the prep work feel like a secret advantage when party day arrives.

Cheese Choices

I have experimented with different cheese combinations, and pepper jack adds a nice kick if you want extra heat without more jalapeños. Just avoid pre shredded cheese if possible, because the anti caking coating prevents it from melting as smoothly.

Serving Suggestions

These nachos work perfectly as a main dish or as part of a taco bar spread alongside other Tex Mex favorites.

• Set out small bowls of salsa and guacamole for dipping
• Offer hot sauce on the side so guests can control their spice level
• Keep extra lime wedges handy because that bright squeeze of citrus makes all the difference

Save

Whether you are feeding a crowd or just treating yourself on a Friday night, these nachos never fail to hit the spot. Enjoy every cheesy, spicy bite.

Recipe FAQs

→ How do I shred the chicken properly?

Cook chicken until tender, then use two forks to pull it apart gently into fine strands for even layering.

→ Can I make this dish gluten-free?

Yes, by selecting gluten-free tortilla chips, this dish is suitable for a gluten-free diet.

→ What cheeses work best for melting on top?

Cheddar and Monterey Jack provide excellent meltability and a rich, creamy flavor typical of Tex-Mex dishes.

→ How can I adjust the spice level?

Use fresh jalapeños sparingly or swap for pickled jalapeños and add hot sauce to taste for extra heat.

→ Is it possible to prepare this ahead of time?

You can cook and shred the chicken in advance, then assemble and bake just before serving to maintain freshness.