Nachos are the ultimate party snack, loved for their gooey cheese, satisfying crunch, and endless topping possibilities. But when you add smoky chipotle chicken, a creamy queso sauce, and fresh, vibrant garnishes, they transcend the realm of ordinary snacks and become a memorable culinary experience. These Chipotle Chicken Sheet Pan Nachos are a surefire way to impress your family and friends, whether you’re hosting a game night, a casual gathering, or simply treating yourself to something indulgent.
PrintChipotle Chicken Sheet Pan Nachos: A Crowd-Pleasing Favorite
Get ready to spice up your snack game with Chipotle Chicken Sheet Pan Nachos! 🌶️🍗 Layered with crispy tortilla chips, smoky chipotle chicken, gooey melted cheese, and all your favorite toppings, these nachos are the ultimate crowd-pleaser. 🎉 Whether it’s a family dinner, game day, or just a craving for something cheesy and flavorful, this dish will disappear in minutes. 🔥 Serve with sour cream, guacamole, or salsa, and let the flavor explosion begin! 😋
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- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
For the 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
For the Queso Sauce:
- 2 1/2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 8 ounces shredded white cheddar cheese
- Salt and pepper, to taste
For Assembly:
- 12 ounces thick tortilla chips
- 4 ounces shredded white cheddar cheese
- 1 cup blistered corn kernels (from about 2 ears of corn)
- 1 thinly sliced jalapeño
- 1/2 cup pickled red onions
- 1/2 bunch fresh cilantro leaves
- 6 lime wedges
Instructions
Preparing the Chipotle Chicken
- Heat a large skillet over medium heat and add olive oil.
- Sauté the minced shallot for 2–3 minutes until it becomes soft and fragrant.
- Stir in the diced chipotles in adobo sauce and honey, letting the mixture simmer on low heat for about a minute. The aroma of smoky chipotles blending with sweet honey is irresistible.
- Fold in the shredded chicken, ensuring it’s evenly coated with the sauce. Season lightly with salt and pepper to taste. Remove from heat and set aside.
Making the Queso Sauce
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring continuously for 1–2 minutes until no lumps remain.
- Gradually pour in the milk while whisking to avoid clumps. Continue stirring until the mixture thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and add the shredded white cheddar cheese in small handfuls, stirring after each addition. The result should be a smooth, creamy queso sauce. Season with salt and pepper, then set aside.
Assembling the Nachos
- Preheat your oven to 350°F (175°C).
- Spread the tortilla chips in a single layer on a large sheet pan. This ensures even distribution of toppings and prevents soggy chips.
- Sprinkle half of the shredded cheddar cheese over the chips. Layer on the chipotle chicken, followed by the remaining shredded cheese and blistered corn kernels.
- Place the sheet pan in the oven and bake for 6–7 minutes, or until the cheese is just melted.
- Remove the pan from the oven and drizzle the warm queso sauce generously over the nachos.
- Finish with fresh toppings: scatter sliced jalapeños, pickled red onions, and cilantro leaves over the nachos. Serve with lime wedges on the side for a zesty squeeze of flavor.
Notes
- Layer Strategically: Spread the toppings evenly to ensure every chip gets its fair share of flavor. Avoid piling ingredients too high to prevent soggy chips.
- Use Thick Chips: Opt for thick tortilla chips that can hold up under the weight of the toppings and stay crispy.
- Blister Your Corn: For the best flavor, char the corn kernels in a dry skillet over high heat before adding them to the nachos. This brings out their natural sweetness and adds a smoky element.
- Keep Queso Warm: To avoid the queso sauce hardening, keep it warm on the stove over low heat or in a small crockpot until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
What sets these nachos apart is the dynamic combination of flavors and textures. From the smoky heat of chipotle chicken to the velvety queso sauce, every bite is packed with deliciousness. And the best part? They’re easy to prepare, coming together in just 30 minutes. Let’s dive into everything you need to know to make these nachos your next go-to dish.
Ingredients
For the 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
For the Queso Sauce:
- 2 1/2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 8 ounces shredded white cheddar cheese
- Salt and pepper, to taste
For Assembly:
- 12 ounces thick tortilla chips
- 4 ounces shredded white cheddar cheese
- 1 cup blistered corn kernels (from about 2 ears of corn)
- 1 thinly sliced jalapeño
- 1/2 cup pickled red onions
- 1/2 bunch fresh cilantro leaves
- 6 lime wedges
Step-by-Step Instructions
Preparing the Chipotle Chicken
- Heat a large skillet over medium heat and add olive oil.
- Sauté the minced shallot for 2–3 minutes until it becomes soft and fragrant.
- Stir in the diced chipotles in adobo sauce and honey, letting the mixture simmer on low heat for about a minute. The aroma of smoky chipotles blending with sweet honey is irresistible.
- Fold in the shredded chicken, ensuring it’s evenly coated with the sauce. Season lightly with salt and pepper to taste. Remove from heat and set aside.
Making the Queso Sauce
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring continuously for 1–2 minutes until no lumps remain.
- Gradually pour in the milk while whisking to avoid clumps. Continue stirring until the mixture thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and add the shredded white cheddar cheese in small handfuls, stirring after each addition. The result should be a smooth, creamy queso sauce. Season with salt and pepper, then set aside.
Assembling the Nachos
- Preheat your oven to 350°F (175°C).
- Spread the tortilla chips in a single layer on a large sheet pan. This ensures even distribution of toppings and prevents soggy chips.
- Sprinkle half of the shredded cheddar cheese over the chips. Layer on the chipotle chicken, followed by the remaining shredded cheese and blistered corn kernels.
- Place the sheet pan in the oven and bake for 6–7 minutes, or until the cheese is just melted.
- Remove the pan from the oven and drizzle the warm queso sauce generously over the nachos.
- Finish with fresh toppings: scatter sliced jalapeños, pickled red onions, and cilantro leaves over the nachos. Serve with lime wedges on the side for a zesty squeeze of flavor.
The Flavor Experience
These nachos are a symphony of flavors and textures. The tortilla chips provide a sturdy base with just the right amount of crunch, while the melted cheese and queso sauce deliver a double dose of creamy, cheesy goodness. The chipotle chicken is smoky and slightly sweet, with just enough heat to make things interesting without overwhelming your taste buds. The blistered corn adds a touch of natural sweetness and a pop of texture, while the pickled red onions and fresh cilantro bring a refreshing tang and herbaceous notes to balance the richness. Each bite is an explosion of flavor, leaving you craving more.
Tips for Perfect Nachos
- Layer Strategically: Spread the toppings evenly to ensure every chip gets its fair share of flavor. Avoid piling ingredients too high to prevent soggy chips.
- Use Thick Chips: Opt for thick tortilla chips that can hold up under the weight of the toppings and stay crispy.
- Blister Your Corn: For the best flavor, char the corn kernels in a dry skillet over high heat before adding them to the nachos. This brings out their natural sweetness and adds a smoky element.
- Keep Queso Warm: To avoid the queso sauce hardening, keep it warm on the stove over low heat or in a small crockpot until ready to serve.
Variations and Substitutions
- Protein Swap: Try substituting the chicken with cooked ground beef, pulled pork, or even black beans for a vegetarian option.
- Cheese Options: While white cheddar is a classic choice, you can experiment with Monterey Jack, pepper jack, or a Mexican cheese blend for different flavors.
- Spice Level: Adjust the heat by using more or fewer chipotles in adobo. For a milder version, opt for roasted red peppers instead.
- Add More Toppings: Avocado slices, sour cream, diced tomatoes, or a dollop of guacamole would be excellent additions.
- Queso Alternative: If you’re short on time, you can use store-bought queso, but homemade always delivers the best flavor.
Serving Suggestions
These nachos are perfect as a standalone snack or appetizer, but they can also be part of a larger meal. Pair them with refreshing sides like a simple green salad, creamy coleslaw, or a tangy mango salsa. For drinks, a cold beer, a crisp margarita, or a fizzy lime soda complement the bold flavors beautifully.
If you’re serving a crowd, consider setting up a nacho bar where guests can customize their toppings. Lay out bowls of jalapeños, onions, cilantro, lime wedges, and other extras to let everyone create their perfect plate.
Why You’ll Love These Nachos
There’s something about sheet pan nachos that brings people together. They’re casual, fun, and packed with flavor, making them ideal for everything from movie nights to family dinners. The chipotle chicken gives the dish a gourmet twist, while the queso sauce ensures every bite is as cheesy as can be. And because they’re made on a single sheet pan, cleanup is a breeze—a definite bonus when you’re entertaining.
In just 30 minutes, you can have a dish that’s not only delicious but also visually stunning, with its vibrant pops of color from the jalapeños, onions, and cilantro. These nachos are more than just a snack—they’re an experience, one you’ll want to recreate again and again.