Featured Cheese & Recipes

Cheesy Chicken Sheet-Pan Nachos

Photo and Recipe Courtesy of Dairy Farmers of Wisconsin

Photo and Recipe Courtesy of Dairy Farmers of Wisconsin


  • 4 boneless skinless chicken breast halves (4 ounces each)

  • 1 packet taco seasoning

  • 1 tablespoon olive oil

  • 2 medium limes, halved

  • 1 bag (13 ounces) tortilla chips

  • 4 ounces North Country Cheddar cheese (1 cup)

  • 4 ounces North Country Monterey Jack cheese (1 cup)

  • Optional toppings: diced avocado, minced fresh cilantro, sliced jalapenos, lime wedges, pico de gallo and sour cream


  1. Flatten chicken to a 1/4-inch thick; pat dry with paper towels. Coat both sides of chicken with taco seasoning.

  2. Warm olive oil in a large skillet over medium heat. Add chicken; cook for 3-5 minutes per side or until a thermometer inserted in chicken reads 165°F. Transfer to a cutting board. When cool enough to handle, thinly slice chicken. Squeeze lime juice over chicken.

  3. Heat oven to broil. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with cheddar and monterey jack. Top with chicken. Broil 6 inches from the heat for 4-6 minutes or until cheeses are melted.

  4. Garnish with toppings as desired. Serve immediately. 

Recipe Tips

  • The chicken may be cooked and sliced up to a day in advance. When preparing nachos, toss cold chicken with lime juice just before topping chips. 

Cheesemonger Tip

It’s fun to experiment with bolder flavors; try this recipe with sharp cheddar cheese, too! The cheddar flavor becomes more complex with age.