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Whenever I am in a nachos mood I go to the internet and search for nacho inspiration. So that is what we have for you today. Major nacho inspiration. I love using a sheet pan because you can spread the chips out evenly, and make sure that all the chips get their fair share of toppings. It’s always a bummer to come across a chip in your nachos with nothing on it.

These Chipotle Chicken Nachos are really yummy, and they have so many toppings that it’s totally filling, and perfect for a movie watching night. Jenny also made this amazing queso sauce. It’s so freaking good. It’s creamy and cheesy and all the things you would ever want in a cheese sauce. Don’t worry though, we also have cheddar cheese on these because you can never have enough cheese. See the recipe below for all the details. ♥ Teri

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Sheet Pan Chipotle Chicken Nachos

Serves 7 to 9

chipotle chicken:
2 tablespoons extra virgin olive oil
1 shallot, minced
1/2 cup diced chipotles in adobe sauce
3 1/2 tablespoons honey
3 heaping cups cooked, shredded chicken
queso sauce:
3 1/2 tablespoons unsalted butter
3 tablespoons flour
1 1/2 cups milk
1 pound shredded white cheddar cheese, divided
salt and pepper to taste

8-10 heaping cups thick tortilla chips
1 pound shredded white cheddar cheese
kernels from 2 ears blistered corn
thinly sliced jalapenos
cilantro leaves

1. Preheat oven to 350˚F.
2. chipotle chicken: Place a large skillet over medium heat and add oil.
3. Add shallot and saute for 2 to 3 minutes. Add chipotle in adobe and honey and stir together. Simmer for 3 to 4 minutes.
4. Remove from heat and fold in chicken until evenly coated. Lightly season with salt and pepper. Set aside.
5. queso sauce: Place saucepan over medium heat and melt butter. Once butter has melted, whisk in flour. Continue to whisk until no lumps remain, 1 to 2 minutes.
6. Add milk to saucepan and whisk until no lumps remain. Continue to whisk together until mixture thickens enough to coat the back of a spoon.
7. Remove mixture from heat, season with salt and pepper and stir in (1 pound) shredded cheddar a small handful at time, until all cheese has been added and sauce is smooth. Set aside.
8. Assemble: Spread tortilla chips onto a sheet pan in a single layer. And evenly sprinkle with half of shredded cheese, chipotle chicken, remaining shredded cheese and then corn kernels.. Place sheet pan in oven for 6 to 7 minutes or until cheese has just melted.
9. Remove sheet pan from oven and drizzle cheese sauce over pan. Top with sliced jalapenos and cilantro leaves. Serve.

  1. Sabrina Not Specified Not Specified

    what a fun, great dish, chipotle is also a nice flavor tweak too, thank you for his nacho inspiration

  2. 2pots2cook Not Specified Not Specified

    Absolutely wonderful ! Thank you and enjoy your day :-)

  3. Cecilie Nielsen Not Specified Not Specified

    Holy moly this looks absolutely delicious! Do you recommend it as a starter or a main? :-)

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