RECIPES

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.

Active Time

35 Minutes

Servings

6-8

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 packet taco seasoning
1 tablespoon olive oil
2 medium limes, halved
1 bag (13 ounces) tortilla chips
4 ounces Kindred Creamery Cheddar cheese, shredded (1 cup)
4 ounces Blaser's Monterey Jack cheese, shredded (1 cup)
Optional toppings: diced avocado, minced fresh cilantro, thinly sliced jalapeno peppers, lime wedges, pico de gallo and sour cream

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack or Young Cheddar can be used in this recipe.

Instructions

Flatten chicken to a 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 meat reads 165°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 cheese is melted.
Garnish with toppings as desired. Serve immediately.

Recipe Tips

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.
For less spicy heat, remove seeds and membranes from jalapenos before slicing.
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.