Gluten Free Chicken Verde Nachos
Tangy salsa verde, juicy shredded chicken, melted Monterey Jack, and crispy corn tortilla chips — this is the kind of loaded nacho situation that disappears fast at any gathering. The chicken thighs get seared until golden, then roasted right in the salsa verde so every shred is packed with bright, tomatillo-forward flavor before it ever hits the chips. Corn tortilla chips are naturally gluten free, which means the foundation of this whole dish is already working in your favor — no specialty swaps or hard-to-find products needed. Black beans add hearty substance, the pickled jalapeños bring just enough heat, and a final layer of avocado, sour cream, and fresh cilantro keeps everything cool and fresh. One thing that trips people up with nachos is reaching for seasoning packets or pre-marinated proteins that can sneak in hidden gluten — here, the spice blend is just cumin, garlic powder, and salt, so you stay in full control of what goes on the pan. The whole build comes together on a single sheet pan and serves four, making it an easy weeknight dinner or a crowd-pleasing game-day spread. Finish with a squeeze of lime and an extra drizzle of salsa verde, and you've got a plate that tastes like it took way more effort than it did.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 cup salsa verde
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 1 tbsp olive oil
For the nachos
- 10 oz corn tortilla chips (about 8 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded monterey jack cheese
- ½ cup pickled jalapeño slices
For serving
- ¼ cup sour cream
- 1 medium avocado, pitted and sliced
- 2 tbsp fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 2 tbsp extra salsa verde, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs dry and season on both sides with the cumin, garlic powder, and kosher salt.
- 2
Heat the olive oil in a large (12-inch) oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs and sear undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan.
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