These Grilled Chicken Nachos are loaded with seasoned grilled chicken, crispy tortilla chips, homemade cheddar pepper jack queso, and all your favorite Mexican-inspired toppings for the ultimate backyard BBQ appetizer or game-day snack.
Grilled Chicken Nachos are a delicious way to turn simple grilled chicken breasts into a crowd-pleasing appetizer. Juicy chicken breasts are seasoned with taco seasoning or all-purpose seasoning, grilled to perfection, and layered over crunchy tortilla chips with melted cheese, black olives, fresh toppings, and a creamy queso drizzle. Instead of using traditional jarred cheese sauce, this recipe features an easy homemade queso made with shredded cheddar cheese, pepper jack cheese, and a few simple ingredients to create a smooth, pourable cheese sauce that’s perfect for drizzling over the nachos.
Feeds 4 People
Prep time 10-15 minutes
Cook time 30 minutes
Why Grilled Chicken Nachos Work
Grilled Chicken Adds Smoky Flavor: Grilling the seasoned chicken breasts gives them a delicious smoky char while keeping the preparation simple. The taco seasoning or all-purpose seasoning creates a flavorful base that pairs perfectly with the creamy queso and fresh toppings.
Homemade Queso Creates the Perfect Drizzle: Combining cheddar cheese and pepper jack cheese creates a balance of sharp, creamy, and slightly spicy flavors. Adding evaporated milk and cream cheese helps create a smooth queso that stays pourable instead of becoming thick and clumpy.
Layered Toppings Make Every Bite Delicious: Building the nachos with multiple layers of cheese, chicken, and toppings ensures every chip gets plenty of flavor. Black olives, jalapeños, onions, and tomatoes add texture and freshness to balance the richness of the cheese.
Perfect for Entertaining and Backyard BBQs: These nachos are easy to assemble, customizable, and ideal for serving a crowd. Whether you’re hosting game day, a backyard gathering, or simply looking for a fun way to use grilled chicken, this recipe delivers big flavor with minimal effort.
Ingredients:
Grilled Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning or all-purpose seasoning
Homemade Queso Drizzle
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- ¾ cup evaporated milk
- 2 ounces cream cheese, softened
- 1 tablespoon butter
- 1 tablespoon cornstarch
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon chopped pickled jalapeños (optional)
Why These Ingredients Work for the Queso
The combination of evaporated milk and cream cheese helps create a smooth, creamy base, while cornstarch helps stabilize the cheese sauce and prevents it from separating. Cheddar provides bold flavor, and pepper jack adds a mild kick and excellent meltability.
Nachos
- 1 large bag tortilla chips, approximately 12–14 ounces
- 1 cup shredded Mexican blend cheese or additional cheddar cheese
- ½ cup sliced black olives
- ½ cup diced tomatoes
- ¼ cup diced red onion
Toppings
- ½ cup Mexican crema
- ¼ cup fresh cilantro, chopped
Instructions
Prepare the Chicken: First, pat the chicken breasts dry with paper towels. Coat both sides with olive oil, then generously season with taco seasoning or all-purpose seasoning, garlic powder, and black pepper.
Grill the Chicken: Next, preheat your grill to medium-high heat, approximately 400°F (204°C). Place the chicken breasts on the grill and cook for approximately 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and allow it to rest for 5–10 minutes before slicing or shredding.
Nacho Assembly
Prepare the Queso: Meanwhile, melt the butter in a small saucepan over medium-low heat. Whisk in the cornstarch and cook for about 30 seconds. Slowly pour in the evaporated milk while whisking continuously to prevent lumps from forming.
Melt the Cheese: Then, add the softened cream cheese and stir until smooth. Gradually add the shredded cheddar and pepper jack cheese, stirring constantly until completely melted and creamy. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. If desired, stir in chopped pickled jalapeños for extra flavor and heat. Keep the queso warm over low heat, stirring occasionally.
Layer the Nachos: Next, arrange a generous layer of tortilla chips on a large baking sheet or oven-safe skillet. Evenly distribute the grilled chicken over the chips, then generously sprinkle the shredded cheddar or Mexican blend cheese over the top.
Broil the Nachos: Then, place the nachos under a preheated broiler and broil for 2–4 minutes, keeping a close eye on them, until the cheese is completely melted and develops a golden-brown color. Be careful not to let the chips or cheese burn.
Add the Toppings: Once the cheese is golden brown, carefully remove the nachos from the broiler. Immediately add the diced tomatoes, red onions, followed by a generous drizzle of the homemade queso and sliced black olives.
Finish with Crema: Finally, drizzle the Mexican crema over the top of the nachos, creating a creamy finish that complements the smoky chicken and melted cheese.
Garnish and Serve: Finish the Grilled Chicken Nachos with sliced green onions and serve immediately while the chips are crispy, the cheese is warm, and the queso is still creamy and easy to drizzle.
Final Thoughts
These Grilled Chicken Nachos are everything you want in a loaded appetizer: smoky grilled chicken, crispy tortilla chips, creamy homemade queso, and plenty of fresh toppings in every bite. The combination of cheddar and pepper jack cheeses creates a rich and flavorful drizzle that takes these nachos far beyond the standard game-day appetizer. What makes this recipe especially great is how customizable it is. You can add your favorite toppings, adjust the spice level, or even use leftover grilled chicken to make preparation even easier. Whether you’re serving these at a backyard BBQ, football party, or family gathering, this is a recipe that’s guaranteed to disappear quickly.
Another Queso recipe i love to make for a crowd is my Smoked Cheeseburger Queso or Steak Queso Dip
Grilled Chicken Nachos
Grilled Chicken Nachos are a delicious way to turn simple grilled chicken breasts into a crowd-pleasing appetizer. Juicy chicken breasts are seasoned with taco seasoning or all-purpose seasoning, grilled to perfection, and layered over crunchy tortilla chips with melted cheese, black olives, fresh toppings, and a creamy queso drizzle. Instead of using traditional jarred cheese sauce, this recipe features an easy homemade queso made with shredded cheddar cheese, pepper jack cheese, and a few simple ingredients to create a smooth, pourable cheese sauce that's perfect for drizzling over the nachos.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning or all-purpose seasoning1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- ¾ cup evaporated milk
- 2 ounces cream cheese, softened
- 1 tablespoon butter
- 1 tablespoon cornstarch
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon chopped pickled jalapeños (optional)
- 1 large bag tortilla chips, approximately 12–14 ounces
- 1 cup shredded Mexican blend cheese or additional cheddar cheese
- ½ cup sliced black olives
- ½ cup diced tomatoes
- ¼ cup diced red onion
- ½ cup Mexican crema
- ¼ cup fresh cilantro, chopped
- Green onions, sliced
- Additional queso for serving
Instructions
Prepare the Chicken: First, pat the chicken breasts dry with paper towels. Coat both sides with olive oil, then generously season with taco seasoning or all-purpose seasoning, garlic powder, and black pepper.
Grill the Chicken: Next, preheat your grill to medium-high heat, approximately 400°F (204°C). Place the chicken breasts on the grill and cook for approximately 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and allow it to rest for 5–10 minutes before slicing or shredding.
Prepare the Queso: Meanwhile, melt the butter in a small saucepan over medium-low heat. Whisk in the cornstarch and cook for about 30 seconds. Slowly pour in the evaporated milk while whisking continuously to prevent lumps from forming.
Melt the Cheese: Then, add the softened cream cheese and stir until smooth. Gradually add the shredded cheddar and pepper jack cheese, stirring constantly until completely melted and creamy. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. If desired, stir in chopped pickled jalapeños for extra flavor and heat. Keep the queso warm over low heat, stirring occasionally.
Layer the Nachos: Next, arrange a generous layer of tortilla chips on a large baking sheet or oven-safe skillet. Evenly distribute the grilled chicken over the chips, then generously sprinkle the shredded cheddar or Mexican blend cheese over the top.
Broil the Nachos: Then, place the nachos under a preheated broiler and broil for 2–4 minutes, keeping a close eye on them, until the cheese is completely melted and develops a golden-brown color. Be careful not to let the chips or cheese burn.
Add the Toppings: Once the cheese is golden brown, carefully remove the nachos from the broiler. Immediately add the diced tomatoes, red onions, followed by a generous drizzle of the homemade queso and sliced black olives.
Finish with Crema: Finally, drizzle the Mexican crema over the top of the nachos, creating a creamy finish that complements the smoky chicken and melted cheese.
Garnish and Serve: Finish the Grilled Chicken Nachos with sliced green onions and serve immediately while the chips are crispy, the cheese is warm, and the queso is still creamy and easy to drizzle.
Notes
Layered Toppings Make Every Bite Delicious: Building the nachos with multiple layers of cheese, chicken, and toppings ensures every chip gets plenty of flavor. Black olives, jalapeños, onions, and tomatoes add texture and freshness to balance the richness of the cheese.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 585Sodium: 920mgSugar: 3gProtein: 38g
