Shredded Chicken Skillet Nachos


Looking for the ultimate snack for the next game day party you host? Well look no further as these nachos are out of this world delicious and super easy to make. The key to this recipe is all in the cheese, a good Mexican style quesadilla cheese (block not pre-shredded) is a must to achieving the rich and creamy, ooey-gooey melted cheese masterpiece.

Shredded Chicken Skillet Nachos

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Serves: 4 Prep Time: Cooking Time:


  • 3 Chicken Thighs or (2 Chicken Breasts)
  • Taco Seasoning (or paprika, salt, pepper, garlic powder, onion powder, chili powder)
  • 1/4 Cup Yellow or White Onion
  • 1/8 Cup Minced Garlic
  • 1 Can Black Beans
  • 1 Bag of Thin Tortilla Chips
  • 1/8 Cup Green Onions (Scallion)
  • 1 Jalapeno (Fresh)
  • Cacique Queso Quesadilla Queso
  • (Optional) Shredded Mexican Cheese


Preheat your oven to 375

  1. First you need to make the shredded chicken, take the two breasts and boil them with some salt, pepper, bay leaves for 15 min or so (I added some beer as well because it was superbowl and why not) and set them aside to cool (Save some of the water). Once the chicken has cooled enough shred it with two forks or your hands.
  2. Saute onion and garlic with some butter or olive oil until soft, add taco mix and some of the saved water from above (or a splash of beer) to form a liquid and add the chicken.
  3. Rinse the black beans several times, strain and set aside.
  4. Slice the green onion into small pieces.
  5. Slice the jalapeno into thin slices.
  6. In a cast iron pan place a layer of chips down, grate some queso quesadilla on top. Spread a portion of shredded chicken around and sprinkle some black beans on top. Add some green onions and jalapenos and then sprinkle some shredded Mexican cheese (and or queso fresco). Create a second layer on top by adding another layer of chips, queso quesadilla, chicken, black bean, jalapeno, more queso and shredded cheese.
  7. Put the cast iron pan on the middle rack of your preheated oven (375°) for 10 minutes or so (or until the cheese has melted and begins to brown. I checked mine at 5 minutes, rotated and then closely watched until everything was melted and brown. You could always put them under the broiler to crisp up the top but mine didn’t need it.


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