Chili Crisp Chicken Nachos

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A pan of nachos topped with chili crisp, pulled chicken, mango salsa, and jalapenos

Chili Crisp Chicken Nachos

Print Recipe
Course: Appetizer, Snack
Cuisine: American
Keyword: Pulled Chicken

Ingredients

  • 4 oz Pulled Chicken
  • 4-6 oz Tortilla chips
  • 1 cup Monterey jack and pepper jack cheese blend
  • ¼ cup Shredded cheddar cheese
  • ⅛ cup Chili crisp
  • ⅛ cup Green onions sliced thin
  • ⅛ cup Pickled jalapenos
  • 2 Tbsp Fresh cilantro chopped
  • ⅛ cup Mango diced
  • Lime Crema Ingredients
  • ½ cup Sour cream
  • 1 Tbsp. Mayo
  • 1 ea. Lime juiced and zested
  • 1 tsp. Honey
  • ¼ tsp. Garlic powder
  • Pinch of salt

Instructions

  • In a small bowl, whisk together the sour cream, mayo, lime juice, lime zest, honey, garlic powder, and salt. Set aside.
  • Prep a baking sheet. Arrange the tortilla chips in an even layer. Top with the shredded cheese, chicken, and pickled jalapenos. Bake for 8-10 minutes at 400°F or until the cheese is melted and chicken is heated through.
  • Top the nachos with drizzles of chili crisp, lime crema, sliced green onion, and diced mango. Serve.
SEE OUR PULLED CHICKEN

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