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Crispy Sheet Pan Jalapeño Popper Chicken Nachos with Easy Homemade Three-Cheese Sauce

Crispy Sheet Pan Jalapeño Popper Chicken Nachos - featured image
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A quick and easy recipe featuring crispy roasted chicken, spicy jalapeños, and a creamy three-cheese sauce layered over sturdy tortilla chips for a perfect balance of heat, creaminess, and crunch.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great for convenience)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 large bag sturdy tortilla chips (thick-cut preferred)
  • 3–4 jalapeños, thinly sliced (remove seeds for less heat)
  • 1 cup diced tomatoes (optional)
  • 1/4 cup sliced green onions
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour (or cornstarch/gluten-free blend for GF)
  • 1 cup whole milk (room temperature)
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup pepper jack cheese, shredded
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional toppings: fresh cilantro chopped, sour cream or Greek yogurt, avocado slices or guacamole

Instructions

  1. Preheat oven to 425°F (220°C) and position rack in the center.
  2. In a mixing bowl, toss shredded chicken with olive oil, smoked paprika, salt, and pepper.
  3. Spread chicken evenly on a large rimmed baking sheet in a single layer.
  4. Roast chicken for 12-15 minutes, stirring halfway through, until edges are golden and crispy.
  5. While chicken roasts, melt butter in a medium saucepan over medium heat.
  6. Whisk in flour and cook for 1-2 minutes until bubbly and slightly golden.
  7. Slowly pour in milk, whisking constantly to avoid lumps; cook 5-7 minutes until sauce thickens.
  8. Lower heat and stir in cheddar, mozzarella, pepper jack cheeses, garlic powder, salt, and pepper until smooth and melted.
  9. On a large oven-safe platter or the same sheet pan, spread a layer of tortilla chips.
  10. Scatter crispy chicken over chips and drizzle warm cheese sauce generously on top.
  11. Top with sliced jalapeños and diced tomatoes.
  12. Return to oven for 5-7 minutes to warm through and meld flavors.
  13. Finish with sliced green onions and optional toppings like sour cream, avocado, or cilantro.
  14. Serve immediately.

Notes

For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use plant-based milk and vegan cheeses. Watch chips near the end to prevent burning. Broil chicken 1-2 minutes for extra crispiness if desired. Let assembled nachos rest 10 minutes for cheese sauce to thicken and cling better. Store leftovers in airtight container refrigerated up to 2 days; reheat in oven to maintain crispiness.

Nutrition

Keywords: jalapeño popper, chicken nachos, sheet pan recipe, three-cheese sauce, easy nachos, game day food, crispy chicken, spicy snack

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