Pioneer Woman Chicken Nachos

Pioneer Woman chicken nachos turn saucy shredded chicken, cheddar jack cheese and crunchy tortilla chips into a loaded game day snack in 25 minutes. It's an easy appetizer for Super Bowl, tailgate or Cinco de Mayo parties, and it's a quick one-skillet recipe the whole hungry crowd digs into.

Layer the chips, cheese and chicken several times instead of piling everything on top once, so every chip carries some of each. Skip that and the bottom chips end up bare while the top gets all the toppings.

Instead of plain seasoned chicken, you simmer the shredded meat in a tomato sauce with hot sauce, which keeps it juicy and slightly spicy. Cooking the sauce in the same skillet also picks up all the browned bits from the chicken.

Pioneer Woman Chicken Nachos

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Course: AppetizerCuisine: American, Mexican, Tex-MexDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

320

kcal

Saucy, lightly spicy shredded chicken sits between layers of crunchy chips and fully melted cheese. Eat them right away while the chips are still crisp and the cheese is gooey.

Ingredients

• 4 boneless, skinless chicken breasts
  

• 2 tbsp. taco seasoning
  

• 2 tbsp. chili powder
  

• 1/4 c. olive oil
  

• Kosher salt, to taste
  

• 1 (8-oz.) can tomato sauce
  

• 2 c. hot water
  

• Several dashes hot sauce
  

• Good tortilla chips
  

• Cheddar jack cheese, freshly grated
  

• Optional: pico de gallo, sour cream, sliced black olives, sliced green onions, cilantro leaves, guacamole, etc.
  

Directions

• Season the chicken: Sprinkle both sides of 4 boneless, skinless chicken breasts with 2 tablespoons taco seasoning and 2 tablespoons chili powder. Rub the seasonings in as much as you can so they stick.
• Cook the chicken: Heat 1/4 cup olive oil in a heavy skillet over medium heat. Cook the chicken for about 4 minutes per side until deep golden and done in the middle, then let it rest for a few minutes.
• Make the sauce: In the same skillet, whisk in one 8-ounce can of tomato sauce, 2 cups hot water and several dashes of hot sauce. Bring it to a gentle boil, then reduce the heat to low and add kosher salt if the taco seasoning needs it.
• Shred and toss: Shred the chicken with two forks, then transfer it to the sauce and toss to coat. If the sauce is too thick, add a little more hot water and simmer for a few minutes.
• Build the nachos: Layer good tortilla chips, freshly grated cheddar jack cheese and the saucy chicken on a heat-proof dish in several layers. End with a small layer of chicken and cheese on top.
• Melt the cheese: Microwave the dish until the cheese is totally melted, or use a 350°F oven if the dish is oven-proof. Either way, the cheese should be gooey all the way through.
• Add toppings and serve: Top with pico de gallo, sour cream, sliced black olives, sliced green onions, cilantro leaves or guacamole, whatever you like. Dive in right away while the chips are still crisp.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add beans or corn to these nachos?

Yes, a layer of drained black beans or sweet corn works well between the chicken and cheese. Pat them dry first, because extra moisture makes the chips soften faster.

How do I keep the chips from getting soggy?

Serve the nachos right after the cheese melts, since the sauce softens the chips the longer they sit. Also drain any extra liquid from the chicken before you layer it.

Can I make these in the oven instead of the microwave?

Yes, use an oven-proof dish and bake at 350°F until the cheese is completely melted. The oven gives you a bigger batch with more even melting, which suits a crowd.

How do I store leftover chicken?

Keep the saucy chicken in an airtight container in the fridge for up to 2 days. Warm it in a skillet over low heat, adding a splash of water if the sauce has thickened.

What's the most common mistake with nachos?

Piling everything on in one layer leaves some chips plain and others soggy. Build several thin layers instead so every chip gets cheese and chicken.