Cheesy Chicken Sheet Pan Nachos
Gooey, melted Cheddar and monterey jack cheeses, taco-seasoned chicken with a spritz of fresh lime juice and fun, tasty toppings — this might just be the perfect party food.
- 4 (4 ounce) boneless skinless chicken breast halves
- 1 packet taco seasoning
- 1 tablespoon olive oil
- 2 medium limes, halved
- 1 (13 ounce) bag tortilla chips
- 4 ounces (1 cup) Kindred Creamery Cheddar cheese
- 4 ounces (1 cup) Blaser's Monterey Jack cheese
- Optional toppings: diced avocado, minced fresh cilantro, sliced jalapenos, lime wedges, pico de gallo and sour cream
- Flatten chicken to 1/4-inch thick; pat dry with paper towels. Coat both sides of chicken with taco seasoning.
- Warm olive oil in a large skillet over medium heat. Add chicken; cook for 3-5 minutes per side or until a thermometer inserted in chicken reads 165 degrees F. Transfer to a cutting board.
- When cool enough to handle, thinly slice chicken. Squeeze lime juice over chicken.
- Heat oven to broil. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with Cheddar and monterey jack. Top with chicken. Broil 6 inches from the heat for 4-6 minutes or until cheeses are melted.
- Garnish with toppings as desired.
- Serve immediately.
Any brand of Wisconsin Cheddar or Monterey Jack cheeses can be used.
The chicken may be cooked and sliced up to a day in advance. When preparing nachos, toss cold chicken with lime juice just before topping chips.
It’s fun to experiment with bolder flavors; try this recipe with sharp Cheddar cheese, too! The Cheddar flavor becomes more complex with age.
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin