Texas Chicken Nachos

Texas Chicken Nachos – a low-carb, high-protein game day favorite! Crispy baked chicken, melted cheese, bacon, and jalapeños make this an easy, crowd-pleasing snack—perfect for keto and paleo-friendly swaps.

Texas Chicken Nachos Recipe | Perfect for Game Day

This is a carb-less play on the popular Texas Cheese Fries. I’m not a carb counter, or huge into deep-frying, so chicken seemed like a great substitute.

Texas Chicken Nachos - Low Carb Game Day Snack with Cheese, Bacon, and Jalapeños

Why You’ll Love This Recipe

  • Low-carb alternative to traditional nachos.
  • Perfect for game day with a cheesy, bacon-loaded crunch.
  • Quick & easy to make with simple ingredients.

Ingredients

  • Chicken breast, sliced thin
  • Shredded cheddar cheese (or dairy-free alternative for paleo)
  • Cooked and crumbled bacon (ensure it’s sugar-free for paleo)
  • Jalapeños, sliced
  • Sour cream for serving (swap for coconut yogurt for paleo)
  • Green onions for garnish

Instructions

  1. Preheat oven to 400°F.
  2. Arrange sliced chicken on a baking sheet.
  3. Sprinkle cheddar cheese evenly over the chicken.
  4. Add crumbled bacon and jalapeño slices on top.
  5. Bake for 12-15 minutes or until cheese is melted and bubbly.
  6. Serve warm with sour cream and green onions.
Texas Chicken Nachos from Real Food by Dad copy

How to Make Texas Chicken Nachos Paleo-Friendly

If you’re following a paleo diet, you can still enjoy this delicious dish with a few easy swaps:

  • Replace cheese with dairy-free cheese or nutritional yeast for a cheesy flavor.
  • Use paleo-friendly bacon (sugar-free and nitrate-free).
  • Swap sour cream for coconut yogurt or a cashew-based alternative.

These modifications will keep the recipe compliant with paleo guidelines while maintaining the bold flavors you love!

Texas Chicken Nachos via Real Food by Dad

Tips for the Best Texas Chicken Nachos

  • Use thinly sliced chicken for a crispy base.
  • Broil for 1-2 minutes at the end for extra crispiness.
  • Swap out cheddar for pepper jack for extra spice.

Frequently Asked Questions

Is this Texas Chicken Nachos recipe paleo-friendly?

Yes, with a few modifications! Replace cheese with nutritional yeast or dairy-free cheese, use a paleo-friendly sour cream alternative, and ensure the bacon is sugar-free and nitrate-free.

Can I make this ahead of time?

Yes! Prepare everything, store it in the fridge, and bake when ready.

What can I serve with this?

Pair it with guacamole, salsa, or a side of crispy tortilla chips.

Can I use rotisserie chicken?

Absolutely! Just shred it and layer the ingredients on top before baking.

Texas Chicken Nachos _ Real Food by Dad

Texas Chicken Nachos

Texas Chicken Nachos

Ingredients

  • 1 1/2 lbs. chicken tenders
  • 1 1/2 cups cheddar cheese
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon smoked paprika
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 1 large jalapeno,
  • 3 tablespoons green onions
  • 6 slices of bacon, cooked and crumbled

Instructions

  1. Preparation: Heat oven to 350 degrees
  2. Combine and mix together salt, paprika, chili powder, cumin and cayenne pepper in a bowl. Sprinkle and rub spice mixture over chicken pieces. Drizzle on vegetable oil on top of seasoned chicken and rub pieces together to evenly distribute oil. Place chicken on bake sheet, taking care not to stack any on top of one another and leaving at least 1/2 inch between each piece.
  3. Bake at 350 degrees F for 3-4 minutes. Remove bake sheet from oven and flip chicken pieces to the other side and bake for another 3-4 minutes.
  4. Transfer chicken to a cast iron pan, (or continue on the bakesheet), sprinkle with cheese and jalapeno. Return to the oven and increase heat to 425 degrees F. Bake until cheese is melted, about 3-4 minutes. Remove from oven and sprinkle green onions and crumbled bacon on top. Serve immediately. *Optional: Serve with Ranch dressing or blue cheese dressing for dipping.
So guess what? I still owe the kid another pan of these Texas Chicken Fries because by the time I was done shooting them, they were cold!

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