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Yard House Chicken Nachos - A closeup image of the finished dish.
Antonio Morelli

Yard House Chicken Nachos Recipe

Crispy tortilla chips layered with seasoned chicken, beans, melted cheese, and fresh toppings—just like the Yard House classic, made right at home!
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 27 minutes
Servings: 6 (as appetizer)
Course: Appetizer, Party Food, Snack
Cuisine: American, Tex-Mex Fusion
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 14–16 oz tortilla chips
  • 1 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained
  • 1 ½ cups cheddar cheese
  • 1 ½ cups Monterey Jack cheese
  • 2–3 fresh jalapeños, sliced
  • 1 cup pico de gallo
  • ½ cup sour cream
  • ½ cup guacamole
  • ¼ cup cilantro, chopped
  • 1 lime, cut into wedges

Equipment

  • Baking sheet or cast-iron skillet
  • Parchment paper (optional)
  • Skillet (for chicken & beans)
  • Mixing bowls
  • Knife & cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Shred and season chicken, warm in skillet.
  3. Heat beans until warm.
  4. Layer half the chips, beans, chicken, and cheese on tray.
  5. Repeat with remaining ingredients, add jalapeños.
  6. Bake 8–10 minutes until cheese melts.
  7. Add pico, guac, sour cream, cilantro, and lime juice.
  8. Serve hot and enjoy!

Notes

  • Use rotisserie chicken for convenience.
  • Broil for 1–2 minutes for golden, bubbly cheese.
  • Add toppings like corn, pickled onions, or queso for variety.
  • Keep toppings fresh until serving to avoid soggy chips.