Baked Chicken Caesar Chalupa Nachos Recipe



  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon salt


  • 3-4 large flour tortillas
  • Cooking spray
  • 1 cup shredded mozzarella cheese

Caesar Salad

  • 4 cups romaine lettuce, chopped
  • ½ cup Caesar dressing
  • ¼ cup grated Parmesan cheese
  • 2 tomatoes, chopped
  • Croutons (optional)


1. Prepare the chicken

  • Preheat oven to 400°F (200°C).
  • Rub the chicken breasts with olive oil, lemon pepper seasoning, and salt.
  • Place chicken on a baking sheet and bake for 20-25 minutes, or until cooked through (internal temperature reaches 165°F/74°C).
  • Let the chicken cool slightly, then shred or dice it.

2. Make the chalupa chips

  • Cut each tortilla into 8 wedges.
  • Arrange the wedges on a baking sheet lined with foil. Spray both sides lightly with cooking spray.
  • Bake for 3-5 minutes, or until the edges are lightly browned and crispy.

3. Assemble the nachos

  • On a large baking sheet or serving platter, arrange the baked tortilla wedges.
  • Spread a thin layer of Caesar dressing on each wedge.
  • Top with shredded chicken and mozzarella cheese.
  • Bake for 4-5 minutes, or until the cheese is melted.

4. Assemble the salad

  • In a bowl, toss together the chopped romaine lettuce, Caesar dressing, and Parmesan cheese.

5. Finishing touches

  • Arrange the lettuce salad in the center of the baked nacho chips.
  • Sprinkle chopped tomatoes over the nachos and salad.
  • Add croutons for extra crunch, if desired.


Customization: Add other favorite nacho toppings like black beans, corn, sliced olives, or pickled jalapeños.

Different Protein: Substitute grilled or rotisserie chicken to save time. Shrimp also works great!

Make-ahead: Prepare the chicken and chalupa chips ahead of time for quick assembly later.


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