Chicken Pancetta Ranch Nachos

As mentioned above one of my favorite flavor combinations is chicken, bacon, and ranch. In college, after a long night out we used to stop by a sub shop that stayed open till 2am and grab chicken bacon ranch subs to soak up the night and help us feel better in the morning. Phillip and I were trading college stories the other night and the thought came to me, “NACHOS”. Take the ultimate flavor combo I remember enjoying as a late night eat and turn it into a great party appetizer. Welcome the Chicken Pancetta Ranch Nachos!

Start making this Chicken Pancetta Ranch Nachos by preheating the oven to 400 degrees. Coat the chicken breasts in a tablespoon ranch seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons of olive oil. Place the chicken breasts on a sheet pan. Bake for 30 minutes or until the chicken reaches 165 degrees internally. About half way through baking add the pancetta to the pan and continue to bake. Remove from the oven and let cool a little before shredding. 

On a sheet pan start laying out your tortilla chips for these Chicken Pancetta Ranch Nachos. Next start topping your tortilla chips with the shredded chicken, pancetta, and red onion. Bake the chips, chicken, pancetta, and red onion in the oven for 5-10 minutes to crisp up the chips. Next start making the cheese sauce. Begin the cheese sauce by heating a pan over medium heat. Pour in the chicken broth, half and half, ranch seasoning, and pepper. Start bring to heat by whisking. Once the mixture begins to simmer slowly add in the cheddar and mozzarella. Make sure to keep whisking so the sauce doesn’t clump or burn. Remove the sheet pan of nachos from the oven and pour the cheese sauce over top. Garnish with some cilantro and enjoy!

From our kitchen to yours, cheers!