Shredded Chicken Skillet Nachos with Pineapple Salsa!! | Min Yx Games Shredded Chicken Skillet Nachos with Pineapple Salsa!! | Min Yx Games
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Shredded Chicken Skillet Nachos with Pineapple Salsa!!

Tacos seem to get all of the praise, but I think we can all agree that nachos are just as deserving of all that hubbub. And, believe me, these particular nachos deserve all the fanfare you can muster. They’re totally loaded with good stuff – shredded seasoned chicken, black beans, Monterey Jack, queso fresco, pickled jalapenos, sour cream, and cilantro all packed into one convenient skillet and topped with a sweet and savory pineapple salsa that will make you forget about all the salsas that came before it. It’s a layered flavor explosion that you’ll end up making again and again.



3 cups chicken, cooked and shredded
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Juice of 1 lime
1 large bag tortilla chips
3 cups Monterey Jack cheese, shredded
1/2 cup canned black beans, drained
Salt, to taste
2 cups fresh pineapple, diced
1/4 cup red onion, chopped
1/4 cup cilantro, minced
1 jalapeno, seeded and minced
Juice of 1 lime
1 teaspoon ground cumin
Salt, to taste
1/4 cup green onion, sliced
1/4 cup cilantro, chopped
1/2 cup pickled jalapeños, roughly chopped
1/2 cup queso fresco, crumbled
Sour cream, for drizzling



Preheat oven to 425°F.
In a medium bowl, combine chicken, cumin, oregano, juice of 1 lime, and salt and mix well. Set aside.
In a separate bowl, make the salsa. Stir together the pineapple, red onion, cilantro, jalapeno, lime juice, cumin, and salt. Chill until ready to serve.
Add 1/3 of the tortilla chips to a cast iron skillet. Top with 1/3 of the chicken, 1/3 of the Monterey Jack, and 1/3 of the black beans. Repeat layers twice.
Bake until cheese has melted, 10-13 minutes.
Top with pineapple salsa, green onion, cilantro, pickled jalapeños, queso fresco. Drizzle with sour cream and serve.

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