Do Share Recipe

After making these chipotle chicken nachos with jalapeno yogurt recipe, I honestly didn’t expect them to turn out this good. The smoky chicken, crispy chips, and creamy yogurt sauce came together better than any nachos I’ve made before. I loved how every layer added something special, from the spice-coated chicken to the fresh lime finish.

This recipe felt indulgent but still balanced. Once I took the first bite, I knew it was going to be a repeat in my kitchen. You can also enjoy similar flavors with a dill pickle bread recipe for a fun appetizer alongside these nachos.

Ingredients

Chicken breasts – 2 medium (about 1 lb)
Chipotle peppers in adobo – 2–3 tablespoons, finely chopped
Adobo sauce – 1 tablespoon
Olive oil – 2 tablespoons
Honey – 1 tablespoon
Garlic cloves – 3, minced
Ground cumin – 1 teaspoon
Smoked paprika – 1 teaspoon
Salt – ¾ teaspoon, or to taste
Black pepper – ½ teaspoon
Tortilla chips – 8–10 oz, thick-cut
Cheddar cheese – 1½ cups, freshly grated
Monterey Jack cheese – 1½ cups, freshly grated
Greek yogurt – 1 cup (full-fat preferred)
Fresh jalapeño – 1 small, finely chopped
Lime juice – 1–2 tablespoons
Avocado – 1 large, sliced
Fresh cilantro – ¼ cup, chopped
Green onions – 2, sliced
Pickled or fresh jalapeños – optional

Note: This ingredient quantity serves approximately 4–6 people.

Variations

Dairy-free – use dairy-free cheese and coconut or cashew yogurt
Low spice – reduce chipotle peppers or replace with roasted red peppers
Extra protein – add black beans or pinto beans
Veggie-packed – add roasted corn, bell peppers, or onions
Sugar-free – omit honey or replace with extra lime juice
Extra smoky – add chipotle powder or smoked salt
For a creative brunch twist, these nachos could even be paired with a quiche stuffed bagels recipe to make a hearty spread for friends and family.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Equipment You Need

Large skillet – for cooking the chipotle chicken
Mixing bowls – for marinating and sauce preparation
Baking sheet – for assembling and baking nachos
Sharp knife – for chopping and slicing
Cutting board – for prep work
Measuring cups and spoons – for accurate seasoning

How to Make Chipotle Chicken Nachos with Jalapeño Yogurt Recipe

This recipe comes together quickly when you follow these simple steps.

Cook the Chicken and Vegetables

Heat olive oil in a large skillet over medium-high heat, then add ground chicken, sweet potato, and onion. Cook while breaking up the chicken until it’s browned and the vegetables start to soften. Sprinkle in all spices and salt, stirring well so everything is evenly coated and fragrant.

Simmer Until Tender

Pour in about ¾ cup of water and lower the heat slightly. Let the mixture simmer until most of the liquid evaporates and the sweet potatoes are fork-tender. Stir in black beans and cook for a few more minutes until warmed through.

Assemble the Nachos

Preheat the oven and spread tortilla chips evenly on a baking sheet. Sprinkle half of the cheese over the chips, then spoon the chicken mixture evenly across. Finish with the remaining cheese so everything melts together.

Bake Until Melty

Place the baking sheet in the oven and bake until the cheese is fully melted and bubbly. Keep an eye on it so the chips don’t over-brown around the edges.

Make the Jalapeño Yogurt

While the nachos bake, mix Greek yogurt, chopped jalapeños, lime juice, and salt in a bowl. Stir until smooth and creamy, tasting as you go to adjust heat and acidity.

Finish and Serve

Remove the nachos from the oven and drizzle generously with jalapeño yogurt. Top with mashed avocado, cilantro, green onions, and fresh lime juice. Serve immediately for best texture and flavor.

Additional Tips for Making this Recipe Better

After making these nachos a few times, here’s what I’ve learned:

I always grate the cheese fresh because it melts much better.
I let the chicken mixture simmer fully so flavors concentrate.
I drizzle the yogurt sauce right before serving to keep chips crisp.
I add lime juice last—it makes everything pop.
I serve straight from the baking sheet for a fun, casual feel.

How to Serve Chipotle Chicken Nachos with Jalapeño Yogurt Recipe

These nachos are best served hot, straight from the oven. I like to place the baking sheet right on the table for a casual, shareable presentation. Garnishing with extra cilantro, avocado slices, and a few jalapeño rounds makes them look vibrant and inviting. They pair well with sparkling water, iced tea, or a refreshing lime drink to balance the spice.

Nutritional Information

Here’s a quick nutritional overview per serving:

Calories: Approximately 900
Protein: High, thanks to chicken and yogurt
Carbohydrates: From chips, beans, and sweet potatoes
Fat: From cheese, olive oil, and avocado

Make Ahead and Storage

Storing:
Store leftover chicken mixture separately in an airtight container in the refrigerator for up to 4 days. Chips are best added fresh.

Freezing:
The cooked chicken and bean mixture freezes well for up to 2 months. Thaw overnight before reheating.

Reheating:
Reheat the chicken mixture on the stove or microwave. Assemble fresh nachos and bake for best results.

Why You’ll Love This Recipe?

There are so many reasons this recipe stands out:

Big, bold flavors – Smoky, creamy, spicy, and fresh in every bite.
Easy to customize – Works for different diets and spice levels.
Quick to make – Perfect for busy nights or last-minute guests.
Great for sharing – A guaranteed crowd-pleaser.
Comfort food upgrade – Classic nachos with a fresh, modern twist.

Ben Carraoli