Who doesn't love a pan of melty, crispy nachos? You'll often find meat and cheese, maybe salsa and guac layered up on top of nachos. But I took some liberties with this recipe and reached for some fresh and tasty toppings.
The chicken is slathered in chipotle and adobo sauce and cooked up in a crockpot. I prefer the texture of slow-cooked chicken. But of course, if you're short on time, you can always bake in the oven (425F for about 22 min). This recipe would also lend itself well to leftover chicken. Just toss some of the cooked chicken in a bit of the adobo sauce to give it lots of flavor.
On top of the chips and chicken, I piled roasted sweet potatoes, crisp corn and heaping handfuls of pepper jack cheese. I also enjoy a fresh component to my nachos, so I I was liberal with the guacamole, shredded lettuce and cilantro. I even finished the pan of nachos with a sprinkle of salty cotija cheese and squeeze of lime. YUM.
Chipotle Chicken Nachos are great as a fun party munchie or even a TV-side dinner while watching the big game.
Chipotle Chicken Nachos
Ingredients
For the chicken
· 1 boneless skinless chicken breast
· 2 tbsp diced chipotles in adobo
· Zest of ½ a lime
· Salt and pepper
For the nachos
· 1 sweet potato, peeled & diced
· 1 tbsp olive oil
· 1 tsp chili powder
· 8oz thin and crispy tortilla chips
· 1 ½ cup fresh corn kernels
· 6oz pepper jack cheese, shredded
· 1 cup guacamole
· 2 cups shredded lettuce
· 2oz cotija cheese, crumbled
· ¼ cup fresh cilantro, chopped
· Lime wedges
Add the chicken breast to the bowl of a crockpot. Spread the chipotles evenly over the chicken. Sprinkle over the lime zest and a pinch of salt and pepper. Cook on high for 4 hours or low for 8 hours. Keep warm until ready to prepare the nachos.
Preheat oven to 425F.
Line a baking sheet with aluminum foil. Scatter the sweet potatoes over the pan. Toss the sweet potatoes in olive oil, chili powder, and a pinch of salt. Roast in the oven for about 20 minutes until the potatoes are easily pierced with a fork. Remove the sweet potatoes from the pan and set aside.
Reduce the oven to 400F.
Remove the chicken from the crockpot and shred or dice into small pieces.
Scatter the tortilla chips over the foil lined pan used to cook the sweet potatoes. Sprinkle the chicken, sweet potatoes, and corn evenly over the chips. Cover the nachos liberally with the pepper jack cheese. Bake in the oven for 10 to 15 minutes until the cheese is melty.
Top the nachos with dollops of guacamole, shredded lettuce, cotija cheese, and cilantro.
Serve immediately with wedges of lime.
Serves 2 to 4
Gluten Free Friendly!
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