Chipotle Chicken Sheet Pan Nachos
Ingredients
Chipotle Shredded Chicken
- 1.5 lbs chicken tenderloins
- 1 jar chipotle salsa
- 1 can fire-roasted tomatoes
- 2 ½ tsp Chef Jill’s Mexi-Mix Seasoning
- 1/2 cup low-sodium chicken broth
- Juice of 1 lime
- Salt and black pepper to taste
Roasted Poblano Corn Salsa
- 2 poblano peppers roasted, peeled, seeded, and diced
- 2 cups sweet corn kernels fresh or thawed frozen
- 1/2 red onion finely diced
- 1/2 cup fresh cilantro chopped
- Juice of 1 fresh lime
- 1 tbsp avocado oil
- Salt to taste
Nacho Assembly & Toppings
- 1 large bag 12–14 oz thick-cut restaurant-style tortilla chips
- 2 cups Monterey Jack cheese freshly shredded
- 2 cups Extra Sharp Cheddar cheese freshly shredded
- 1/2 cup pickled jalapeño slices
- 1 avocado diced (or 1/2 cup guacamole)
- 1/3 cup sour cream or Mexican crema
- Fresh lime wedges for serving
Instructions
For the Chipotle Chicken
- Place chicken in a saucepan or skillet over medium heat.
- Add the chipotle salsa, fire-roasted tomatoes, Mexi-Mix seasoning, chicken broth, and a pinch of salt.
- Cover and bring to a simmer. Cook for 7-10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove chicken from the pan and shred using two forks.
- Return shredded chicken to the pan and toss in the remaining pan juices to absorb all the flavor. Set aside.
Roasted Poblano Corn Salsa
- Turn broiler to high. Place whole poblano peppers on a small baking sheet and broil for 5–7 minutes, turning occasionally, until the skin is blistered and charred.
- Transfer poblanos to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the charred skin, remove seeds, and dice finely.
- In a medium bowl, combine the diced poblanos, sweet corn, red onion, chopped cilantro, minced jalapeño, lime juice, olive oil, and salt. Toss well to combine and set aside.
Build the Nachos
- Heat oven to 400°F (200°C) and line a half sheet pan with heavy duty aluminum foil.
- Arrange half of the tortilla chips in a single layer across the sheet pan.
- Top evenly with half of the shredded chipotle chicken and half of the shredded Monterey Jack and Cheddar cheeses.
- Repeat with a second layer using the remaining chips, remaining chicken, and remaining cheese. (Double-layering prevents soggy chips!)
- Bake for 8–10 minutes, or until the cheese is completely melted, bubbly, and slightly golden around the edges.
Garnish and Serve
- Remove the sheet pan from the oven.
- Spoon the Roasted Poblano Corn Salsa generously over the melted cheese layer.
- Top with pickled jalapeños, diced avocado, and a drizzle of sour cream or crema.
- Garnish with additional chopped cilantro and serve immediately directly from the sheet pan with lime wedges.
Notes
I like to add queso to my nachos. A lot of times I will make my own, but often, to save time and money, I buy whatever queso I feel like using or is on sale. I thin out the queso to a pourable consistency using hot water. I pour it onto the chips before adding the chicken, shredded cheeses, beans, and the next layer gets the same treatment. I drizzle more queso over the top of the whole thing before it goes into the oven.
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