Mango Pineapple Chicken Nachos (Printable Version)
Crispy chips, tender chicken, tropical fruit salsa, and bubbly cheese make a colorful, flavorful crowd-pleaser.
# The Ingredients You'll Need:
→ Protein & Chips
01 - 2 cups cooked chicken breast, shredded
02 - 1 bag (10 ounces) tortilla chips
→ Mango Pineapple Salsa
03 - 1 cup mango, peeled and diced
04 - 1 cup pineapple, peeled and diced
05 - 1 small red onion, finely chopped
06 - 1 jalapeño, seeded and minced
07 - 1/4 cup fresh cilantro, chopped
08 - Juice of 1 lime
09 - 1/2 teaspoon salt
→ Cheese & Toppings
10 - 2 cups shredded Monterey Jack cheese
11 - 1/2 cup crumbled queso fresco (optional)
12 - 1 avocado, diced
13 - 1/4 cup sour cream (optional)
14 - 2 tablespoons sliced green onions
# Step-by-Step Instructions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine mango, pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a medium mixing bowl. Gently toss and set aside.
03 - Arrange tortilla chips in a single layer on the prepared baking sheet.
04 - Evenly distribute shredded chicken over the chips and top with Monterey Jack cheese.
05 - Bake for 10 to 12 minutes until cheese is melted and bubbling.
06 - Remove from the oven and spoon the prepared mango pineapple salsa over the hot nachos.
07 - Top with queso fresco and diced avocado. Add sour cream and green onions, if desired.
08 - Serve immediately while nachos are warm.
# Additional Tips::
01 -
- Bright fruit salsa adds tropical flavor.
- Easy, crowd-pleasing dish in under 40 minutes.
02 -
- Nutritional facts per serving: 470 calories, 23 g fat, 38 g carbohydrates, 29 g protein.
- Check tortilla chip packaging if gluten sensitivity is a concern.
03 -
- Dice mango and pineapple evenly so every bite brings balanced flavor.
- Bake just until cheese is melty for best texture – don't overdo it or chips may get too crispy.