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Crispy Sheet Pan Hatch Chile Chicken Nachos

hatch chile chicken nachos - featured image
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A quick and easy recipe featuring smoky roasted Hatch chiles, tender chicken, crispy tortilla chips, melted cheese, and a creamy homemade avocado crema. Perfect for casual gatherings and comfort food lovers.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2–3 fresh Hatch chiles, roasted, peeled, and chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 6 cups sturdy tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup thinly sliced red onion (optional)
  • 1/4 cup sliced pickled jalapeños
  • 1/2 cup black beans, rinsed and drained (optional)
  • Fresh cilantro leaves for garnish
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 small garlic clove, minced
  • Salt to taste
  • Water to thin, as needed

Instructions

  1. Preheat oven to 450°F (230°C). Place whole Hatch chiles on a baking sheet and roast for about 15 minutes, turning occasionally, until skins blister and blacken. Transfer to a bowl and cover with plastic wrap or towel to steam for 10 minutes.
  2. Peel and finely dice the roasted Hatch chiles, discarding seeds if desired. Cut chicken into bite-sized pieces and toss with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper until well coated.
  3. Spread seasoned chicken evenly on the sheet pan and roast for 12-15 minutes until fully cooked and slightly caramelized, flipping halfway through. Chicken should reach 165°F (74°C) internal temperature.
  4. Lower oven temperature to 375°F (190°C). On a clean large sheet pan, spread tortilla chips in an even layer. Scatter cooked chicken, black beans (if using), sliced red onions, and pickled jalapeños over chips. Sprinkle shredded cheddar and Monterey Jack cheeses generously on top.
  5. Bake for 8-10 minutes until cheese melts and bubbles and chips are crispy on edges. Watch closely to avoid burning.
  6. While nachos bake, blend avocado, sour cream or Greek yogurt, lime juice, garlic, and salt in a food processor until smooth. Add water a tablespoon at a time to reach pourable creamy consistency.
  7. Remove nachos from oven, drizzle with avocado crema, garnish with fresh cilantro leaves, and serve immediately.

Notes

Roast and steam Hatch chiles properly for easy peeling and best smoky flavor. Avoid drizzling avocado crema before baking to prevent curdling. Layer chips and toppings in two rounds if chips soften too much. Use a mix of sharp cheddar and Monterey Jack for best melt and flavor. For dairy-free, substitute sour cream with coconut yogurt and use vegan cheese. Reheat leftovers in oven to keep chips crispy; avoid microwave.

Nutrition

Keywords: Hatch chile, chicken nachos, sheet pan nachos, avocado crema, smoky, quick recipe, easy dinner, comfort food

Find it online: https://tastypierecipes.com/crispy-sheet-pan-hatch-chile-chicken-nachos-recipe-easy-homemade-avocado-crema/