Chipotle Chicken Sheet Pan Nachos

Chipotle Chicken Sheet Pan Nachos have become a staple in our house for Friday night dinners, game days, and frankly, any excuse we can find! What started as a simple way to use leftover chicken quickly morphed into a family favorite. The smoky chipotle flavor infused into tender chicken, combined with the satisfying crunch of perfectly crisp nachos, and the explosion of toppings – it’s pure comfort food bliss. Even my pickiest eater devours these, and clean-up is a breeze thanks to the sheet pan method. If you’re looking for a crowd-pleasing, incredibly easy, and undeniably delicious meal, look no further. These Chipotle Chicken Sheet Pan Nachos are guaranteed to be a hit.

Ingredients

• Tortilla Chips: Approximately 1 large bag (10-12 ounces) of sturdy tortilla chips. Look for thick-cut chips that can hold up to the toppings without becoming soggy.
• Cooked Chicken: 2 cups of cooked chicken, shredded or diced. Rotisserie chicken is a fantastic shortcut, or you can use leftover grilled or baked chicken.
• Chipotle Peppers in Adobo Sauce: 2-3 chipotle peppers, finely minced, plus 1-2 tablespoons of adobo sauce from the can. These provide the signature smoky heat and depth of flavor. Adjust the amount to your spice preference.
• Olive Oil: 2 tablespoons of olive oil. Used to sauté the onions and peppers and add richness to the chicken mixture.
• Onion: 1 medium yellow onion, diced. Adds a savory base flavor to the chicken mixture.
• Bell Pepper: 1 bell pepper (any color), diced. Contributes sweetness and texture. Red, yellow, or orange bell peppers are visually appealing and slightly sweeter than green.
• Black Beans: 1 (15-ounce) can of black beans, rinsed and drained. Adds protein, fiber, and a creamy texture.
• Corn: 1 cup of frozen or canned corn, drained if canned. Provides sweetness and a pop of color.
• Shredded Cheese: 2 cups of shredded cheese. A blend of cheddar and Monterey Jack is classic, but you can use your favorite melting cheese like pepper jack, Oaxaca, or Colby Jack.
• Toppings (Optional but Recommended):
  • Sour Cream or Greek Yogurt: For a cool and tangy counterpoint.
  • Guacamole or Avocado: Adds creaminess and healthy fats.
  • Salsa: For freshness and extra flavor. Pico de gallo, restaurant-style salsa, or your favorite variety works perfectly.
  • Jalapeños: Sliced fresh or pickled jalapeños for extra heat.
  • Cilantro: Freshly chopped cilantro for a bright, herbal finish.
  • Green Onions: Sliced green onions for a mild oniony bite and visual appeal.
  • Lime Wedges: For a squeeze of fresh lime juice to brighten all the flavors.

Instructions

1. Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, although it’s not strictly necessary. Using parchment just makes things a bit simpler when transferring the nachos later.
2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent sticking and ensure even cooking. This step develops the flavor base for your chipotle chicken.
3. Add Chipotle and Chicken: Add minced chipotle peppers and adobo sauce to the skillet. Cook for another minute, stirring constantly, until fragrant. This step releases the oils and aromas of the chipotle peppers, intensifying their flavor. Be careful not to burn the peppers.
4. Incorporate Chicken, Beans, and Corn: Add shredded or diced cooked chicken, rinsed black beans, and corn to the skillet. Stir well to combine everything and heat through. Cook for about 3-5 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed – you might want to add a pinch of salt or pepper at this stage, although the adobo sauce is usually quite salty.
5. Arrange Tortilla Chips on Sheet Pan: Spread tortilla chips in a single layer on the prepared sheet pan. Try to avoid overlapping the chips too much to ensure even baking and crispness. You might need to use two sheet pans if you have a very large batch of nachos.
6. Top with Chicken Mixture and Cheese: Evenly distribute the chipotle chicken mixture over the tortilla chips. Try to get some chicken and bean mixture on as many chips as possible. Then, generously sprinkle shredded cheese over the chicken and chips. Ensure the cheese is evenly distributed so you get cheesy goodness in every bite.
7. Bake Until Cheese is Melted and Bubbly: Bake in the preheated oven for 8-12 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Keep a close eye on the nachos towards the end of baking to prevent the chips from burning. The exact baking time will depend on your oven and the thickness of your cheese layer.
8. Add Cold Toppings and Serve: Remove the sheet pan from the oven. Immediately add your desired cold toppings, such as sour cream, guacamole, salsa, jalapeños, cilantro, and green onions. Serve immediately while the nachos are hot and the cheese is melty. Offer lime wedges on the side for squeezing over just before eating.

Nutrition Facts

(Per Serving, estimated, without optional toppings. Nutritional values can vary based on specific ingredients and brands used.)

• Serving Size: Approximately 1/6 of the sheet pan (adjust based on desired portion size)
• Calories: 550-650 kcal
• Protein: 30-35g

Preparation Time

• Prep Time: 20 minutes (includes chopping vegetables and preparing chicken if not using pre-cooked). This recipe is designed for speed and ease, so the prep is minimal.
• Cook Time: 15-20 minutes (includes sautéing vegetables and baking nachos). From start to finish, you can have these delicious nachos ready in under 40 minutes, making them perfect for a quick weeknight meal or a spontaneous gathering.

How to Serve Chipotle Chicken Sheet Pan Nachos

• Casual Weeknight Dinner: Serve directly from the sheet pan in the center of the table. Let everyone dig in family-style. It’s a relaxed and fun way to enjoy a meal together.
• Game Day Appetizer: Cut the sheet pan nachos into squares or sections for easier serving at a party or game day gathering. Place on a platter or keep on the sheet pan and let guests serve themselves.
• Party Platter: Transfer the nachos to a large serving platter for a more elegant presentation. Arrange the toppings artfully for visual appeal. You can create separate piles of toppings on the side for guests to customize their nachos.
• Individual Bowls: For a more controlled portion size, you can assemble individual bowls of nachos. Layer chips, chicken mixture, cheese, and bake in oven-safe bowls until cheese is melted. This is a great option for a smaller group or for dietary restrictions.
• DIY Nacho Bar: Set up a nacho bar with all the components – chips, warm chicken mixture, cheese, and a variety of toppings in separate bowls. Let everyone build their own personalized plate of nachos. This is perfect for parties and allows for maximum customization.
• Alongside a Salad: To make it a more complete meal, serve a fresh and vibrant side salad alongside the nachos. A simple green salad with a light vinaigrette or a Southwestern-style salad with corn and black beans would complement the richness of the nachos.
• With Dipping Sauces: Offer a variety of dipping sauces on the side, such as queso dip, ranch dressing, or a spicy chipotle aioli, to enhance the flavor and texture experience.

Additional Tips for Perfect Chipotle Chicken Sheet Pan Nachos

1. Don’t Overload the Chips: While it’s tempting to pile on the toppings, resist the urge to overload the chips. Too many toppings can make the nachos soggy and difficult to eat. A good balance of chips to toppings ensures crispness and flavor in every bite.
2. Use Sturdy Chips: Choose thick-cut, sturdy tortilla chips that can withstand the weight of the toppings and baking without breaking or becoming soggy. Look for chips specifically labeled for nachos or dips.
3. Warm the Chicken Mixture Thoroughly: Make sure the chicken mixture is heated through before assembling the nachos. This will help ensure that the nachos bake evenly and the cheese melts properly. Cold chicken can cool down the chips and prevent the cheese from melting as desired.
4. Grate Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. For the best melty cheese pull, grate your own cheese from a block. It makes a noticeable difference in texture and flavor.
5. Don’t Overbake: Keep a close eye on the nachos while they bake. Overbaking can lead to burnt chips and dry cheese. You want the cheese to be melted and bubbly, but not browned to the point of being crispy.
6. Add Cold Toppings After Baking: Always add cold toppings like sour cream, guacamole, salsa, and fresh cilantro after the nachos come out of the oven. This keeps them fresh and vibrant, and prevents them from wilting or getting warm and unappetizing.
7. Spice Level Adjustment: Control the spice level by adjusting the number of chipotle peppers and the amount of adobo sauce you use. Start with 2 peppers and 1 tablespoon of sauce for a medium heat, and increase from there if you prefer spicier nachos. For milder nachos, use just 1 pepper or omit the adobo sauce entirely and use a mild chili powder instead.
8. Make Ahead Prep (Components): You can prep components ahead of time to make assembly quicker. The chipotle chicken mixture can be made a day in advance and stored in the refrigerator. You can also chop vegetables and shred cheese ahead of time. When ready to serve, simply assemble and bake. However, assembled nachos are best baked and served immediately for optimal crispness.

Frequently Asked Questions (FAQ) about Chipotle Chicken Sheet Pan Nachos

Q1: Can I make these nachos vegetarian?
A: Absolutely! To make these nachos vegetarian, simply omit the chicken and add extra black beans or consider adding other vegetarian proteins like crumbled vegetarian chorizo, seasoned lentils, or roasted vegetables like sweet potatoes or zucchini. You can also use a vegetarian “chicken” substitute if desired.

Q2: What kind of cheese is best for nachos?
A: The best cheese for nachos is one that melts well. Cheddar, Monterey Jack, pepper jack, Oaxaca, and Colby Jack are all excellent choices. A blend of cheeses, like cheddar and Monterey Jack, provides a good balance of flavor and meltability. Avoid hard cheeses that don’t melt smoothly.

Q3: Can I use ground beef or another protein instead of chicken?
A: Yes, you can easily substitute ground beef, ground turkey, shredded beef, or even pulled pork for the chicken. Simply brown the ground meat and drain off any excess fat before adding the chipotle peppers and other ingredients. For shredded beef or pork, you can toss it with the chipotle mixture to heat through.

Q4: How do I store leftover nachos?
A: Leftover nachos are best enjoyed immediately for the crispiest chips. However, if you do have leftovers, store them in an airtight container in the refrigerator. The chips will likely become soggy, but you can reheat them in the oven at a low temperature (around 300°F/150°C) for a short time to try and crisp them up a bit. Be aware that reheated nachos won’t be as crisp as freshly made ones.

Q5: Can I make these nachos ahead of time and bake later?
A: It’s not recommended to assemble the nachos too far in advance and bake later, as the chips will start to absorb moisture from the toppings and become soggy. However, you can prepare the chicken mixture and chop all the toppings ahead of time. When ready to serve, assemble the nachos and bake immediately for the best results.

Q6: How can I make these nachos spicier?
A: To increase the spice level, you can add more chipotle peppers and adobo sauce. You can also include a pinch of cayenne pepper or red pepper flakes to the chicken mixture. For extra heat on top, add sliced jalapeños or a drizzle of hot sauce after baking. Using pepper jack cheese instead of Monterey Jack will also add a spicy kick.

Q7: Can I grill these nachos instead of baking them?
A: Yes, you can grill sheet pan nachos! Preheat your grill to medium heat. Assemble the nachos on a grill-safe sheet pan (or use a disposable aluminum pan). Grill for 8-10 minutes with the lid closed, or until the cheese is melted and bubbly. Grilling can add a nice smoky flavor to the nachos.

Q8: What are some other topping ideas for these nachos?
A: The topping possibilities are endless! Some other delicious topping ideas include: pickled onions, pickled radishes, queso fresco, cotija cheese, olives, roasted red peppers, sautéed mushrooms, chorizo crumbles, pico de gallo, corn salsa, black olive slices, caramelized onions, or a drizzle of creamy cilantro lime dressing. Feel free to get creative and customize your nachos with your favorite flavors!

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