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–+ servings

Chipotle Chicken Sheet Pan Nachos

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Course Appetizer, Main Course, Salsas, Snack
Servings 4

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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