Tex-Mex Chicken & Pineapple Nachos
Easy Tex-Mex chicken nachos loaded with pineapple jalapeño salsa, homemade nacho cheese, guacamole, sour cream & crispy onions. They’re perfect for sharing.
Here’s a twist on a batch of classic nachos that’s topped with shredded chicken instead of beef mince and pineapple & jalapeño salsa instead of tomato. It’s the perfect mix of sweet, spicy & crunchy!
The best way to make nachos is by layering them up on a large baking tray. This way, you get thinner layers so that the cheese melts properly and there’s more surface area for toppings. Speaking of, this batch of nachos is topped with homemade nacho cheese sauce, shredded chicken thighs, sweet pineapple salsa, plenty of shredded cheese, crispy onions, pickled chillies & sour cream.
Each mouthful has some of everything. You get crunchy tortilla chips with plenty of flavourful toppings in every bite. Nachos are a go to meal in my house because so they’re easy to throw together. Although this batch is made from scratch, you can swap most of the components out for shop bought, for a quick & easy midweek meal.
Take a look at our ever growing collection of main course recipes for more dinner inspiration! Here you’ll find steaks, pasta dishes, barbecue, burritos & loads more.
Why You’ll Love These Nachos
- They’re Easy To Make – Homemade nachos are easy to prepare and quick to make.
- Can Be Made In Advance – If you’re making your nachos from scratch, almost everything can be made ahead of time.
- Never Soggy – We’ve included some handy tips & tricks to prevent soggy nachos!
- Perfect For Sharing – A sheet pan of nachos is the perfect family dinner.
- Leftovers Can Be Reheated – Leftover nachos are still good the following day, simply reheat them in the oven.
What You’ll Need For Chicken Nachos
If you’d like to make your nachos completely from scratch, here’s what you’ll need. However, for a version that’s quicker to make you can swap out the chicken, salsa & nacho cheese for shop bought. Or customise them however you like!
- Tortilla Chips
Using good quality tortilla chips make all the difference when making nachos. I used Gran Luchito tortilla chips but other brands will work or you can even make your own by deep frying tortillas. - Shredded Chicken
For maximum flavour, I made my Tex-Mex chicken thighs for these nachos. If you’ve got leftover roast chicken, shred this up & it will make a great alternative. - Nacho Cheese Sauce
I’d highly recommend making your own nacho cheese sauce, it’s super easy! I like to make this first, before cooking the chicken as it will stay smooth & pourable. - Pineapple & Jalapeño Salsa
I used my pineapple & pickled jalapeño salsa, which is easy to prepare and can be made ahead of time. You also can make it whilst the chicken cooks, it’s that quick. - Guacamole
Homemade guacamole only takes a few minutes and can also be made whilst the chicken cooks. Fresh guacamole has loads more flavour than shop bought. - Grated Cheddar
Make sure to grate your own cheese, as it will melt better than pre shredded. I used a mature cheddar but other melty cheeses like Gruyere, Monterey Jack or Pepper Jack will work as well. - Toppings
These nachos are finished with spoonful’s of sour cream, a sprinkle of shop bought crispy onions and some fresh coriander leaves.
How To Assemble & Bake Sheet Pan Nachos
The best way to assemble nachos is on a large baking tray, in thin layers. A thinner stack of nachos ensures that all of the cheese is melted & the toppings are warmed through. There’s also more surface area for toppings! I used a rimmed baking tray that measures 12″x15″.
- First Layer
The first layer is made of a thin, even layer of tortilla chips. This is the base for the toppings, so they should be overlapping slightly so there aren’t any gaps. On top of the chips, add nacho cheese, shredded chicken and grated cheddar, making sure that they’re evenly distributed. - Second Layer
Now it’s just a case of repeating the layers of chips, nacho cheese, chicken & cheese, on top of the first layer. - Baking
Once your nachos are assembled, get them in the oven straight away then bake until the cheese is melted. This will take around 15 minutes at 180°c/356°f. - Toppings
Once your nachos are cooked, add spoonfuls of sour cream & guacamole on top, spoon over pineapple salsa then top with crispy onions, pickled jalapeños & fresh coriander. - Serving
Serve the nachos immediately, whilst they’re still hot. The best way to do this is to use a large metal spatula to cut out sections and scoop onto plates.
Tips & Tricks
- Use good quality tortilla chips, for the best flavour & crunch. It will make all the difference!
- Grate your own cheese. It will melt better than pre shredded cheese.
- Assemble your nachos in thin layers, not one big pile. This will ensure that all the cheese melts properly & the nachos don’t go soggy.
- Add wet toppings like sour cream, guacamole and salsa on just before serving. This will stop them discolouring or melting.
- If you’ve got the time, make your own nacho cheese sauce, shredded chicken, salsa and guacamole. However, good quality shop bought nacho toppings will work great too.
Frequently Asked Questions
To cook nachos in an Aga, bake them on the bottom set of runners in the baking oven.
Yes, all of the components for nachos can be prepared in advance but it’s best to only assemble the nachos when you want to bake them, to avoid making them soggy. The toppings will keep in the fridge for up to 3 days & it’s best to reheat nacho cheese sauce before using as it will be easier to spoon over.
The best way to reheat leftover nachos is by baking them at 180°c/356°f for 10-15 minutes, until piping hot. Cover the nachos with foil if they start to brown too much.
To prevent soggy nachos, assembly them just before baking (not in advance) then add wet toppings like sour cream & guacamole once your nachos are baked, just before serving.
The best way to scoop portions of nachos is with a large metal spatula or fish slice. This allows you to cut the nachos into sections then scoop onto plates.
More Dinner Recipes To Try!
- Hoisin Honey Fried Chicken Drumsticks
- Honey Roast Ham, Egg & Chips
- Gochujang Fish Cakes
- Sausage, Garlic & Fennel Gnocchi
- Curried Chicken & Coconut Rice Traybake
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Tex-Mex Chicken & Pineapple Nachos
Equipment
- Large Baking Tray (I Used A Rimmed 12×15" Tray)
Ingredients
Nachos
- 400 g Tortilla Chips
- 150 g Mature Cheddar (Grated)
- 120 g Sour Cream
- 50 g Pickled Jalapeños
- 40 g Crispy Onions (See Notes)
- A Handful Of Coriander Leaves
- Shredded Chicken (Recipe Below)
- Nacho Cheese Sauce (Recipe Below)
- Pineapple Salsa (Recipe Below)
- Guacamole (Recipe Below)
Chicken Marinade
- 1 kg Chicken Thighs (See Notes)
- 60 g Olive Oil
- 50 g Tomato Paste
- 4 Garlic Cloves (Grated)
- Zest Of 1 Lime
- 1 tbsp Lime Juice
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- ½ tsp Sea Salt
- ¼ tsp Cayenne Pepper
- ¼ tsp Freshly Cracked Black Pepper
Nacho Cheese
- 40 g Unsalted Butter
- 40 g Plain Flour
- 500 g Whole Milk
- 1 tbsp Pickled Jalapeño Juice
- 2 tsp French's Mustard
- ½ tsp Garlic Powder
- ¼ tsp Cayenne Pepper
- 200 g American Cheese Slices (Unwrapped)
- 100 g Cheddar (Grated)
To Cook The Chicken
- 1 tbsp Vegetable Oil
- 300 ml Chicken Stock
- 50 g Unsalted Butter (Chopped)
- 2 Bay Leaves
- Half A Cinnamon Stick
Pineapple & Pickled Jalapeño Salsa
- Half A Large Pineapple (Peeled & Core Removed)
- 6 Slices Pickled Jalapeño (See Notes)
- 1 Echalion Shallot (Peeled)
- The Zest Of 1 Lime
- 1 tbsp Lime Juice
- 1 tbsp Finely Chopped Coriander
- 1 tbsp Olive Oil
- A Pinch Of Sea Salt
Guacamole
- 2 Large Ripe Avocadoes
- 1 tbsp Lime Juice
Instructions
Chicken Marinade
- Add all of the marinade into a large mixing bowl, stir to combine then add in the chicken thighs.
- Give the chicken thighs a toss in the marinade, so that they're all completely coated then transfer to an airtight container (or zip lock bag) & chill in the fridge for at least 4 hours, or up to a day.An overnight marinade is best!
Nacho Cheese Sauce
- Add the butter into a large saucepan then set over a medium heat & leave to melt, stirring frequently. Once the butter has melted, stir in the flour then cook out for a minute, stirring constantly.
- Gradually add the milk in, a third at a time, letting each addition of milk thicken up before adding in more. Make sure to whisk regularly. Once the last addition of milk has been added, turn the heat down to low then cook out gently until thick. This will take 4-5 minutes.
- Once the sauce is thick, stir in the jalapeño juice, mustard, garlic powder & cayenne. Season to taste with salt & pepper now as well.
- To finish, take the pan off the heat, add in the cheese then stir to melt. Give the sauce a quick blend with a stick blender then set aside until you assemble the nachos. If you've made the sauce ahead of time, chill it in the fridge then reheat on the stove just before assembling the nachos.
Cooking The Chicken
- Preheat an oven to 200°c/180°c fan (392°f/356°f). Whilst your oven is preheating, take the chicken out of the fridge & place onto a baking tray, skin side up. Then use kitchen paper to wipe any excess marinade off the chicken skin.
- Next, set a large skillet/frying pan over a medium heat, add in the tbsp of veg oil then leave to heat up for a couple of minutes.Make sure to use an oven proof skillet!
- Place the chicken thighs into the pan, skin side down then let them cook undisturbed for 5-10 minutes, until the skin is crisp & golden. Make sure to keep an eye on the chicken skin as it cooks, to prevent it from burning!
- Once the chicken skin is crisp & golden, use a pair of tongs to flip the chicken over then add in the chicken stock, butter, cinnamon stick & bay leaves. Transfer the pan into the preheated oven then roast for 10-15 minutes, until the chicken reaches an internal temperature of 75°c/167°f.The stock shouldn't completely cover the chicken, as we want the skin to stay crisp. You may need to use less stock, depending on the size of your pan.
- Once cooked, let the chicken rest for 5 minutes in the pan then transfer to a chopping board. Shred the meat then place into a mixing bowl along with a tablespoon of the cooking stock and mix to combine. Make sure to discard any bones! Any skin can be roughly chopped & stirred through the meat.
- Turn your oven down to 180°c/356°f once the chicken is cooked.
Pineapple Salsa – Make Whilst The Chicken Cooks/Rests
- Chop the pineapple into a 5mm dice, finely dice the shallot & jalapeños then add into a mixing bowl. Add in the lime (zest & juice), coriander, olive oil & salt then stir to combine.
Guacamole – Make Whilst The Chicken Cooks/Rests
- Halve the avocados, remove the stones then scoop the flesh out & place into a mixing bowl.
- Add the lime juice into the bowl, season the avocado with salt & pepper then mash with a whisk (or a fork). You can make it as smooth as you like, or keep it chunky!
Nachos
- Line the base of a large baking tray with baking parchment then top with half of the tortilla chips. They should be overlapping slightly & covering the bottom of the tin.
- Top the tortilla chips with half of the nacho cheese sauce, half of the shredded chicken and half of the grated cheese. Make sure to evenly distribute the toppings!
- Place the rest of the tortilla chips on top of the first layer then top with the remaining nacho cheese, shredded chicken & grated cheese. Bake in the preheated oven for 15-20 minutes until the cheese is melted.
- To finish, add spoonfuls of sour cream & guacamole on top of the nachos then spoon the salsa on top and sprinkle over the pickled jalapeños, crispy onions & coriander.
