Sheet Pan Loaded Chipotle Chicken Nachos
American Kitchen

Sheet Pan Loaded Chipotle Chicken Nachos

This season is one of two things: holiday season, when we all are planning and organizing holiday parties, and football season, when we live for those Sundays when our football team plays. For those of us in the latter option, finding the ideal recipe to make and eat while watching your team dominate on the field is a precise science at times. You want something quick to make, since you don’t plan on spending too much time in the kitchen (unless you have a television in your kitchen) plus easy to eat, since watching football is filled with all kinds of crazy emotions and you don’t want any cutlery around, ha! 


Sheet Pan Loaded Chipotle Chicken Nachos are just the recipe you need - layers of spicy chipotle chicken that’s been poached and shredded, so it’s still super juicy and moist; sprinkling of fresh pico de gallo, a simple blend of tomatoes, red onion, and cilantro; pockets of smooth guacamole and creamy sour cream; and to make it a heartier meal, corn and black beans are layered all over. 


Sheet pan meals are a new trend in the culinary world, because in this fast-paced world we are all needing quicker ways to get healthy meals and snacks on our table - turning on the oven and layering ingredients on a sheet tray is just the way! For home use, it’s great to have both a large sheet tray and a smaller sized ones, to be able to serve according to the amount of guests you have. The best part of sheet pan meals? Less dishes because you serve right on the dish you’ve baked the meal on - it’s a wine win situation for everyone. Try this Sheet Pan Loaded Chipotle Chicken Nachos recipe and bask in the glory of this year’s football season! 

 

Sheet Pan Loaded Chipotle Chicken Nachos

 

Serves 4-6


4 chicken chicken breasts, skin and bone-in

1 quart chicken stock 

3 tablespoons canned chipotle peppers

1, 15.5 ounce can corn kernels, drained and rinsed

1, 15.5 ounce can black beans, drained and rinsed

3 tomatoes, diced

1 small red onion, diced

1 medium jalapeño, thinly sliced 

2 cups shredded cheese (cheddar, mozzarella, or pepper jack) 

1/2 bunch fresh cilantro

2-3 fresh limes, sliced in wedges

1 large bag of corn tortilla chips

1 cup fresh guacamole (house made or store bought)

1 cup sour cream

Salt and pepper, to taste 



Directions 

1In a 3-quart Premium Stainless Steel Saucepan, place the chicken breasts, chicken stock, and 1 tablespoon of the chipotle peppers. 

2. Simmer over medium low heat for 30-45 minutes, until chicken is tender and cooked, infused with the chipotle pepper heat and flavor. 

3. Remove chicken breasts from the stock (reserve stock for future soup making) and let cool. Remove skin and bones and shred using two forks. Season with salt and pepper. 

4. In a small bowl, make pico de gallo - combine the diced tomatoes, onion, and some fresh cilantro. Season with salt and pepper. 

5. Preheat oven to 400F and using a nonstick baking tray, start by layering the nacho ingredients: chips, cheese, pico de gallo, chicken, corn, black beans, jalapeño, and season it all with salt and pepper. Make sure the top layer is extra cheese. 

6. Bake in the oven until the cheese is melted. Serve with fresh cilantro, guacamole, sour cream, and lime wedges to squeeze over. 




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