Sheet Pan Nachos

These Buffalo Chicken Pork Skin Nachos are a bold, flavor-packed twist on traditional nachos, layered with crispy pork skins, melted Organic Jack cheese, spicy buffalo chicken, and a fresh, creamy drizzle of Farmhouse Organic Crème Fraîche. Loaded with toppings like avocado, pickles, and jalapeños, it’s the perfect dish for game day or casual get-togethers.

Ingredients

12 oz. Sierra Nevada Organic Jack
1/4 cup Sierra Nevada Farmhouse Organic Creme Fraiche
4 oz. Bag fried pork skins
4 large frozen and breaded chicken strips
1 cup diced tomato
1/2 cup sliced red onion
2 cups diced avocado
1/2 cup sliced jalapeño
1/2 cup dill pickle chips
1/4 cup buffalo wing sauce
1/4 cup cilantro

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
    Bake chicken for 20 minutes.
  2. Cut chicken into smaller pieces and toss with buffalo wing sauce.
    Pour pork skins onto baking sheet and spread out. Top with shredded jack cheese and place in oven melting the cheese from the previous heat from baking chicken so that you don’t burn the pork skins.
  3. Take out of oven and top with chicken, tomatoes, jalapeños, pickles, onion, avocado, crème fraiche, buffalo wing sauce and cilantro.

Sheet Pan Nachos

Appetizer
Dinner
Lunch
40 min
Serves: 8

These Buffalo Chicken Pork Skin Nachos are a bold, flavor-packed twist on traditional nachos, layered with crispy pork skins, melted Organic Jack cheese, spicy buffalo chicken, and a fresh, creamy drizzle of Farmhouse Organic Crème Fraîche. Loaded with toppings like avocado, pickles, and jalapeños, it’s the perfect dish for game day or casual get-togethers.

Print Recipe

Ingredients

12 oz. Sierra Nevada Organic Jack
1/4 cup Sierra Nevada Farmhouse Organic Creme Fraiche
4 oz. Bag fried pork skins
4 large frozen and breaded chicken strips
1 cup diced tomato
1/2 cup sliced red onion
2 cups diced avocado
1/2 cup sliced jalapeño
1/2 cup dill pickle chips
1/4 cup buffalo wing sauce
1/4 cup cilantro

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
    Bake chicken for 20 minutes.
  2. Cut chicken into smaller pieces and toss with buffalo wing sauce.
    Pour pork skins onto baking sheet and spread out. Top with shredded jack cheese and place in oven melting the cheese from the previous heat from baking chicken so that you don’t burn the pork skins.
  3. Take out of oven and top with chicken, tomatoes, jalapeños, pickles, onion, avocado, crème fraiche, buffalo wing sauce and cilantro.

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