Cheesy Chicken Sheet Pan Nachos

Cheesy Chicken Sheet Pan Nachos
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Ingredients List

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.


  1. Flatten chicken to a 1/4-inch thick; pat dry with paper towels. Coat both sides of chicken with taco seasoning.
  2. 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°F. Transfer to a cutting board. When cool enough to handle, thinly slice chicken. Squeeze lime juice over chicken.
  3. 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.
  4. Garnish with toppings as desired. Serve immediately. 

Recipe Tips

  • 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. 

Cheesemonger Tip

It’s fun to experiment with bolder flavors; try this recipe with sharp cheddar cheese, too! The cheddar flavor becomes more complex with age.