Chipotle Chicken Sheet Pan Nachos
We love these Chipotle Chicken Sheet Pan Nachos so much! They're so easy to make, jam packed with flavor and absolutely divine! We use a creamy queso sauce for our nachos in addition to melted shredded cheese, to ensure you don't miss out on any of the cheesy deliciousness. That's why everyone loves nachos in the first place, isn't it?!
Servings: 6
Calories: 684kcal
Ingredients
chipotle chicken
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1/3 cup diced chipotles in adobo sauce
- 3 tablespoons honey
- 2 cups cooked, shredded chicken
queso sauce
- 2 1/2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup milk
- 8 ounces shredded white cheddar cheese
- salt and pepper to taste
assembly
- 12 ounces thick tortilla chips
- 4 ounces shredded white cheddar cheese
- 1 cup blistered corn kernels (from about 2 ears corn)
- 1 thinly sliced jalapeno
- 1/2 cup pickled red onions
- 1/2 bunch cilantro leaves
- 6 lime wedges
Instructions
chicken
- Place a large skillet over medium heat and add oil.
- Add shallot and sauté for 2 to 3 minutes. Add chipotle in adobo and honey and stir together. Simmer over low heat for 1 minute.
- Remove from heat and fold in chicken until evenly coated. Lightly season with salt and pepper. Set aside.
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.
- 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.
- Remove mixture from heat, season with salt and pepper and stir in (8 ounces)shredded cheddar a small handful at time, until all cheese has been added and sauce is smooth. Set aside.
assembly
- Preheat oven to 350˚F.
- 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.
- Remove sheet pan from oven and drizzle cheese sauce over pan. Top with sliced jalapeno, pickled red onion, and cilantro leaves. Serve.
Video
Notes
Prep Ahead Instructions
Components of our sheet pan nachos can be made ahead of time, which makes it a cinch to throw together when you're ready to serve it!
Chipotle Chicken
The chipotle chicken can be made up to a day ahead of time. Store cooled chicken in an airtight container, in the refrigerator, until ready to use. There's no need to warm the chicken before using for the nachos, since it'll be baked in the oven when the shredded cheese is melted.
Queso Sauce
The cheese sauce can be made up to 2 days ahead of time. Store cooled sauce in an airtight container in the refrigerator, until ready to use.
When ready to use, pour sauce into a small saucepan with 2 to 4 additional tablespoons milk. Warm over low heat, constantly stirring until heated through. It's important to heat the sauce over low heat and to constantly stir the cheese sauce to prevent it from breaking (separating and becoming gritty).
Toppings
The cheese can be shredded up to 1 week ahead of time and stored in an airtight container, in the refrigerator, until ready to use.
The corn kernels can be blistered and cut from the cobs up to 2 days ahead of time. Store in an airtight container, in the refrigerator, until ready to use.
The jalapeño can be thinly sliced up to 3 days ahead of time and stored in an airtight container, in the refrigerator, until ready to use.
Nutrition
Calories: 684kcal | Carbohydrates: 60g | Protein: 27g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 708mg | Potassium: 368mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1317IU | Vitamin C: 4mg | Calcium: 388mg | Iron: 2mg