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Chipotle Chicken Nachos with Jalapeno Yogurt Recipe
Ben Carraoli

Chipotle Chicken Nachos with Jalapeno Yogurt Recipe

After making these chipotle chicken nachos with jalapeño yogurt, 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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.