Olive Oil Shallot Chipotle Pepper in Adobo Sauce Honey Shredded Chicken
Tortilla Chips Shredded White Cheddar Cheese Corn Jalapeño Pickled Red Onions Cilantro Lime
Butter Flour Milk Shredded White Cheese Salt Pepper
Cook shallots and chipotle in adobe and honey and stir. Simmer over low heat for 1 minute.
Remove from heat and fold in chicken. Lightly season with salt and pepper.
Queso Sauce Melt butter on saucepan. Whisk in flour until no lumps remain, 1 to 2 minutes.
Add milk and whisk until no lumps remain. Continue to until mixture thickens enough to coat the back of a spoon.
Remove from heat, add salt & pepper and stir in shredded cheddar until sauce is smooth.
Preheat oven to 350˚F. Spread tortilla chips onto a sheet pan. Evenly sprinkle chips with half of shredded cheese and bake for about 7 minutes.
Drizzle cheese sauce over nachos. Top with Chipotle Chicken, sliced jalapeño, pickled red onion, and cilantro leaves. Serve.