Pesto Chicken Nachos
Pesto Chicken Nachos
Ingredients
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup Parmesan cheese, grated
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
For Assembly and Garnish
- 1 large bag tortilla chips
- 1/4 cup pesto, jarred
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 fresh jalapeños, sliced
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375
- 2
Slice the chicken breast into smaller, bite-sized pieces. In a medium bowl, drizzle the chicken with 1 tablespoon of olive oil. Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Toss to ensure all chicken pieces are evenly coated.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Add the seasoned chicken to the hot pan and cook for 5-7 minutes, or until it is browned and cooked through. Once cooked, remove the chicken from the pan and set aside.
⏱️ 7 min
- 4
In the same skillet (or a separate saucepan), melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour to the melted butter and whisk continuously for about 1 minute to create a roux.
⏱️ 2 min
- 5
Gradually whisk in 1 cup of milk until the mixture is smooth and begins to thicken. Stir in 1/2 cup of grated Parmesan cheese and 1 cup of shredded cheddar cheese, whisking until both cheeses are completely melted and the sauce is smooth and creamy. Season the cheese sauce with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder to taste. Remove from heat.
⏱️ 5 min
- 6
Arrange a layer of tortilla chips on the prepared baking sheet. Distribute the cooked chicken pieces evenly over the chips. Drizzle the homemade cheese sauce generously over the chicken and chips.
⏱️ 3 min
- 7
Spoon dollops of 1/4 cup pesto over the nachos. Scatter the 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and sliced fresh jalapeños over the nachos.
⏱️ 3 min
- 8
Place the baking sheet into the preheated oven and bake for 8-12 minutes, or until the cheese is bubbly and melted and the chips are slightly golden.
⏱️ 10 min•🌡️ 375 - 9
Once baked, remove the nachos from the oven. Garnish with 1/4 cup of freshly chopped cilantro. Serve immediately while hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken Nachos
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup Parmesan cheese, grated
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
For Assembly and Garnish
- 1 large bag tortilla chips
- 1/4 cup pesto, jarred
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 fresh jalapeños, sliced
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375 - 2
Slice the chicken breast into smaller, bite-sized pieces. In a medium bowl, drizzle the chicken with 1 tablespoon of olive oil. Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Toss to ensure all chicken pieces are evenly coated.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Add the seasoned chicken to the hot pan and cook for 5-7 minutes, or until it is browned and cooked through. Once cooked, remove the chicken from the pan and set aside.
⏱️ 7 min - 4
In the same skillet (or a separate saucepan), melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour to the melted butter and whisk continuously for about 1 minute to create a roux.
⏱️ 2 min - 5
Gradually whisk in 1 cup of milk until the mixture is smooth and begins to thicken. Stir in 1/2 cup of grated Parmesan cheese and 1 cup of shredded cheddar cheese, whisking until both cheeses are completely melted and the sauce is smooth and creamy. Season the cheese sauce with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder to taste. Remove from heat.
⏱️ 5 min - 6
Arrange a layer of tortilla chips on the prepared baking sheet. Distribute the cooked chicken pieces evenly over the chips. Drizzle the homemade cheese sauce generously over the chicken and chips.
⏱️ 3 min - 7
Spoon dollops of 1/4 cup pesto over the nachos. Scatter the 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and sliced fresh jalapeños over the nachos.
⏱️ 3 min - 8
Place the baking sheet into the preheated oven and bake for 8-12 minutes, or until the cheese is bubbly and melted and the chips are slightly golden.
⏱️ 10 min•🌡️ 375 - 9
Once baked, remove the nachos from the oven. Garnish with 1/4 cup of freshly chopped cilantro. Serve immediately while hot and enjoy!
⏱️ 2 min