These Chicken Nachos are my serious weakness. Early AM with eggs, mid-day lunch on the patio, or a sunset dinner with a cocktail. All occasions are super delish.
I love a good fusion meal… especially when it involves crunchy chips, perfectly seasoned meat, a drizzle of spicy sauce, and fresh herbs. These were inspired by my Korean Chicken Lettuce Wraps, but made for a heartier appetite. You can serve these as an appetizer, or main dish covered with shredded lettuce (a fun spin on taco salad!). More meals you might enjoy include my Banh Mi Sheet Pan Nachos, one of these Korean Crab Cake Sandwiches, or Chicken Street Tacos with Blueberry Jalapeño Coleslaw.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Let’s take a moment to discuss the ultimate combination of spicy and sour. Here’s the base items I used, feel free to get creative though and add your own spin!
FOR THE CHICKEN:
- Sesame Oil
- Garlic Cloves
- Brown Sugar
- Liquid Aminos
- Ground Ginger
- Ground Chicken
SPICY DRIZZLE:
- Sriracha
- Mayonnaise
- Lime Juice
TO ASSEMBLE THE NACHOS:
- Tortilla Chips
- Kimchi
- Shredded Monterey Jack
- Fresh Cilantro
- White Sesame Seeds
- Red Pepper Flakes
I cook the chicken in the skillet until browned and slightly crispy. Then I pile it along with the rest of the ingredients on a sheet pan. Warm at 400F until the cheese has melted and serve immediately.
FLAVORFUL SWAPS:
Per the usual, my recipes are totally customizable. I typically use what I already have on hand, so easy variations are a must.
- FRESH JALAPEÑOS: These are a flavorful addition for heat lovers.
- NAAN CHIPS: These can be homemade with toasted pita bread, or you can find them already toasted in the chip aisle at your local grocer. Change up the base of tortilla chips with these for a thicker option.
- SCALLIONS: If you’re not a fan of cilantro, scallions give the same brightness and color for a garnish.
- EGGS: Simply crack an egg into tortilla chip wells throughout the sheet pan after layering. Cook in the oven until eggs have set until your desired preference.
TIPS FOR MAKING THESE NACHOS:
- DRAIN THE KIMCHI: This will help prevent soggy tortilla chips.
- LAYER THE INGREDIENTS: Start with half the chips, cheese, kimchi, ground chicken… then repeat. By creating a double-layering process, you will avoid “under-dressed” tortilla chips at the bottom of the sheet pan.
- DON’T SKIMP ON THE CHEESE: These are nachos… they need the cheese to pull everything together! Sometimes I’ll do a mix of two cheeses, Monterey Jack and sharp cheddar are my favorites.
OTHER RECIPES YOU’LL SWOON FOR:
Crispy Chicken Korean Bird Dogs
Bite-Sized Korean Beef Cream Cheese Wontons
Air Fryer Crack Chicken Egg Rolls
Chicken Meatball Asian Lettuce Wraps
Golden Yogurt Marinated Chicken Bowls
Ramen Noodle Salad with Chicken and Mandarin Oranges
VIEW ALL RECIPES BY CLICKING HERE!
- 2 tbsp. Sesame Oil
- 4 Garlic Cloves, minced
- 1 tbsp. Brown Sugar
- 2 tbsp. Liquid Aminos
- ¼ tsp. Ground Ginger
- 1 lb. Ground Chicken
- 2 tsp. Sriracha
- 2 tsp. Mayonnaise
- 1 tsp. Lime Juice
- 4 cups Tortilla Chips
- 8 oz. Monterey Jack, shredded
- 1 cup Kimchi
- Fresh Cilantro, as desired
- 1 tbsp. White Sesame Seeds
- 1 tbsp. Red Pepper Flakes, optional
- Add the ingredients for the chicken to a large skillet. Break apart the meat and sauté until browned and slightly crispy, about 10 - 15 minutes.
- Meanwhile, whisk together all ingredients for the Sriracha drizzle and set aside in the refrigerator until you’re ready to serve.
- Preheat oven to 400F. Layer half the tortilla chips, cheese, and kimchi. Repeat a second layer. Bake for 5 minutes, or until cheese has melted.
- Top with cilantro, sesame seeds, red pepper flakes, and a drizzle of the spicy sauce. Enjoy immediatly.
NOTES ON THIS RECIPE:
- I prefer to use reduced-sodium tortilla chips in this recipe. With all the flavors going on, there’s no need for extra salt.
- The spicy drizzle sauce can be made up to 4 days in advance. It tastes great with fries, on salads, in sandwiches, and so much more.
- If you prefer to keep any leftovers, reheat in the oven and enjoy within 24 hours. While they won’t be as crunchy as the original, they’re still pretty flavorful.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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