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Cheesy Chipotle Chicken Nachos -b

Chipotle Chicken Nachos

Mouth watering and hot Chipotle Chicken Nachos are cheesy, spicy, crunchy and hearty, the perfect bite for a Cinco de Mayo party.
Course Appetizer
Cuisine Mexican
Keyword Chipotle Chicken Nachos
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 132kcal
Author Catalina Castravet


  • 1/2 cup chicken broth
  • 1/2 cups crushed canned tomatoes
  • 2 canned chipotle chiles en adobo this is two individual peppers, not cans
  • 1/4 medium yellow onion
  • 4 cloves garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons canola oil
  • Salt
  • Black pepper
  • 3 chicken breasts cooked and shredded
  • 1 cup Monterey jack cheese grated (or like five times this much, it’s all good)
  • Pickled jalapenos
  • ½ cup Greek yogurt
  • Corn chips preferably of the “scoop” variety
  • Cilantro for garnish


  • In a blender, add the first nine ingredients (chicken broth through the lime juice) and blend at high speed until thoroughly pureed and combined. Alternatively, you can use a food processor.
  • In a medium saucepan, heat the oil over medium low heat. Once the oil is hot, add the mixture to the pot, and cook for 15 minutes, stirring from time to time. During this step, the color should darken, and the salsa will tighten up as some of the water evaporates. While this is happening, clean out your blender.
  • After 15 minutes, season to taste with salt and pepper, and scoop out and reserve ¼ cup of the salsa. You will use this ¼ cup later. Add your shredded hicken to the pot (bork bork bork). Mix to combine, and heat for 5-10 minutes until the chicken is heated through and entirely coated.
  • In your blender, mix the yogurt and reserved salsa, and set aside. If you’re on the ball, put this in a squeezy bottle to garnish your chips later.
  • To assemble your nachos, arrange your chips on a rimmed sheet pan. In a pinch, you can use a cookie sheet, but you risk dropping nachos, and that is so sad, I don’t even want to think about it.
  • Add the chicken, followed by a generous sprinkle of cheese, to each chip. Place 4-6” from your broiler and broil on high for 5 minutes, or until the cheese is bubbly. If they catch fire, they’re probably a little overdone.
  • Remove from the oven and top with chipotle yogurt (and squeeze into beautiful squiggles with that squeezy bottle!). Top each chip with a pickled jalapeno and a sprinkle of cilantro for good measure. Serve, and bask in the adoration of your fans.


Serving: 0g | Calories: 132kcal | Carbohydrates: 1g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 168mg | Potassium: 265mg | Fiber: 0g | Sugar: 0g | Vitamin A: 135IU | Vitamin C: 2.4mg | Calcium: 88mg | Iron: 0.5mg