sweet & spicy chicken nachos (high-protein football sunday snack)

Mar 11

Let me paint a picture for you… it’s Football Sunday. The game’s on, you’ve got friends or family gathered around, and the snack spread is calling your name. So you whip up these Sweet & Spicy Chicken Nachos…made with Wilde Korean Sweet & Spicy Chicken Chips for a crunchy, high-protein twist that keeps things balanced and delicious.

These nachos come together in under 15 minutes, and they’re the perfect mix of sweet, spicy, and melty.

Ingredients

Base:

2 bags Wilde Korean Sweet & Spicy Chicken Chips (from their new Amazon Variety Pack!)

Chicken:

12 oz shredded rotisserie chicken (or cooked chicken breast)
1/4 cup sweet chili sauce
2 tsp soy sauce
1 tsp rice vinegar or lime juice
½ tsp garlic powder
Optional: 1 tsp sriracha for an extra kick

Toppings:

⅔ cup shredded mozzarella or Monterey Jack
2 tbsp chopped green onion
3–4 tbsp quick pickled cucumbers (see recipe below) and quick pickled red onions
2 tsp sesame seeds
Optional sweet chili drizzle:
- 2 tbsp nonfat Greek yogurt
- 1 tbsp sweet chili sauce
  Splash of water to thin

Quick Pickled Cucumbers

Thinly slice one mini cucumber and place in a small bowl or jar.
Add ¼ cup rice vinegar, 1 tbsp water, 1 tsp sugar or honey, and ½ tsp salt.
Let it sit for at least 15–30 minutes!

**You can do the same for the red onions!

Directions:

Preheat oven to 400°F and line a sheet pan with parchment paper.
Mix the shredded chicken with sweet chili sauce, soy sauce, vinegar, garlic powder, and sriracha (if using).
Spread both bags of Wilde chips on the baking sheet, then top with the saucy chicken and cheese.
Bake 5–7 minutes, until the cheese is melty and chips are warm.
Top with cucumbers, tomatoes, green onions, sesame seeds, and a drizzle of your yogurt-sweet chili sauce.
Serve immediately — ideally with the game on and a cold drink nearby.