Looking for a fresh take on classic nachos? These Nachos with Spicy Chicken combine layers of crispy tortilla chips, juicy chicken, melted cheese, roasted squash, and a sweet-tangy cranberry citrus glaze for a bold twist on a game day favorite. Every bite delivers a balance of smoky, spicy, savory, and slightly sweet flavors, making this recipe perfect for holiday entertaining, football parties, or sharing with family and friends. Unlike traditional loaded nachos, this version adds seasonal vegetables and vibrant fruit for a colorful, crowd-pleasing appetizer or casual dinner that’s as impressive as it is satisfying.
Prepare the Cheese & Spice Blend
Preheat the Oven:
Preheat the oven to 350°F (175°C). In a large bowl, combine the grated Fontina and Havarti cheeses. In a separate small bowl, mix together the thyme, chili powder, and crushed red pepper flakes. Set both aside.
Make the Citrus-Cranberry Sauce
Prepare the Glaze:
Drain the mandarin oranges, reserving 1 cup of the liquid. In a small saucepan, combine the reserved liquid, cranberry juice, and fresh lemon juice. Bring to a gentle boil, stir in the Pioneer Golden Light Brown Sugar, then reduce to a low simmer. Cook until the sugar has dissolved. Keep warm.
Roast the Delicata Squash
Roast Until Tender:
Lightly coat a rimmed baking sheet with EVOO. Arrange the delicata squash halves cut-side down and roast for 20 minutes. Turn them over and roast for another 20 minutes, or until fork tender. Let cool slightly, then cut into bite-sized pieces.
Prepare the Spicy Chicken
Season the Chicken:
In a small bowl, combine the Pioneer Golden Light Brown Sugar, kosher salt, chili powder, cumin, and cayenne pepper. Drizzle in a small amount of EVOO until the mixture forms a damp paste.
Cook the Chicken:
Heat a cast-iron grill pan over medium heat. Rub the spice mixture over the chicken thighs and sear for 8 to 10 minutes on one side until nicely browned. Flip the chicken, transfer the pan to the oven, and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Allow it to rest before cutting into bite-sized pieces.
Make the Vegetable Filling
Cook the Vegetables:
Heat a large cast-iron skillet over medium heat with a drizzle of EVOO. Add the butternut squash and 1 teaspoon of Pioneer Golden Light Brown Sugar. Cook, stirring frequently, until the squash is fork tender, about 10 minutes.
Finish the Filling:
Add the Brussels sprouts, garlic, and reserved spice mixture. Stir in ½ cup of the citrus-cranberry sauce, the dried cranberries, and the mandarin oranges. Continue cooking until most of the liquid has evaporated. Transfer the filling to a plate.
Assemble & Bake
Layer the Nachos:
Using the same skillet, arrange a layer of tortilla chips. Top with cheese, spicy chicken, and the vegetable filling. Scatter pieces of roasted delicata squash over the top. Repeat the layers two more times, finishing with extra vegetables and delicata squash.
Bake & Serve:
Bake for 15 to 20 minutes, or until the cheese is fully melted and bubbling. Serve immediately and drizzle the remaining warm citrus-cranberry sauce around the plate for an eye-catching finish and an extra burst of flavor.
