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Hatch Chili Chicken Nacho Tacos are a tantalizing twist on traditional tacos, perfectly blending the bold flavors of Southwestern cuisine with the beloved concept of nachos. This dish showcases the exciting combination of tender, marinated chicken infused with the vibrant, smoky heat of Hatch green chilies, all served in a crispy taco shell and loaded with your favorite nacho toppings. Whether you're hosting a casual gathering, celebrating a game day, or simply satisfying your taco cravings, these nacho tacos promise to impress with both their presentation and flavor.

Hatch Chili Chicken Nacho Tacos

Spice up your taco night with Hatch Chili Chicken Nacho Tacos, the perfect fusion of classic tacos and nacho flair! Juicy chicken thighs marinated in flavorful spices are paired with roasted Hatch green chilies, giving a smoky kick. Tucked into crispy taco shells and topped with melted cheese and fresh garnishes, these tacos are great for any gathering. Dive into a delicious meal that celebrates Southwestern cuisine and impresses your guests with every bite!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup Hatch green chilies (fresh or canned, diced)

For the Nacho Topping:

1 cup sharp cheddar cheese, shredded

1 cup pepper jack cheese, shredded

1 jalapeño, sliced (optional)

1/2 cup sour cream

1/2 cup fresh cilantro, chopped

1 avocado, diced

1 medium tomato, diced

1/4 cup pickled red onions (optional)

For the Tacos:

8 small corn tortillas

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: In a bowl, mix olive oil, ground cumin, smoked paprika, salt, and pepper. Add chicken thighs, tossing to coat evenly with the spice mixture. Let marinate for at least 15 minutes.

    Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes per side, or until they are fully cooked and golden brown. In the last few minutes of cooking, add the diced Hatch chilies to the pan, allowing them to warm through. Remove from heat and let it rest for a few minutes before slicing into strips.

      Melt the Cheese: In a separate oven-safe pan or baking sheet lined with parchment paper, layer the cooked chicken and sprinkle the shredded cheddar and pepper jack cheeses evenly on top. Place under a broiler for about 2-3 minutes until the cheese is melted and bubbly. Keep a close eye to prevent burning!

        Assemble the Tacos: Warm the corn tortillas over an open flame, in a skillet, or wrapped in foil in the oven for about 5 minutes until soft. Using a pair of tongs, fill each tortilla with a generous amount of the cheesy Hatch chili chicken mixture.

          Add Toppings: Top the nacho tacos with diced tomatoes, avocado, jalapeño slices (if desired), fresh cilantro, sour cream, and pickled red onions for a burst of flavor and freshness.

            Serve: Squeeze fresh lime juice over the assembled tacos and serve immediately with lime wedges on the side.

              Prep Time, Total Time, Servings:

                20 minutes | 40 minutes | Serves 4