Chipotle Chicken Nachos

Name: Chipotle Chicken Nachos (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb Chicken-boneless, skinless thighs; 1 tbsp Chipotle powder; 1 tsp Smoked paprika; 1/2 tsp Garlic powder; 1/2 tsp Salt; 8 oz Oaxaca cheese-shredded; 4 oz Asadero cheese-shredded; 1 tbsp Butter; 1/4 cup Diced onion; 1 clove Garlic-minced; 1/4 cup Heavy cream; 1 Red onion-thinly sliced; 1/2 cup Apple cider vinegar; 1/4 cup Water; 1 tbsp Sugar; 1/2 tsp Salt; 1 bag Blue corn tortilla chips; 1/2 cup Black beans-drained and rinsed; 1/4 cup Roasted corn kernels; 1/4 cup Mexican crema; 1/4 cup Fresh cilantro-chopped

⏱1h 30m

👥6

🔥850 cal

Hard

🍽️Mexican

A gourmet take on classic nachos, featuring smoked chicken, homemade queso fundido, and pickled onions. This version utilizes more advanced techniques and premium ingredients.

1 lb Chicken-boneless, skinless thighs

1 tbsp Chipotle powder

1 tsp Smoked paprika

1/2 tsp Garlic powder

1/2 tsp Salt

See all 21 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥850 cal

Hard

🍽️Mexican

A gourmet take on classic nachos, featuring smoked chicken, homemade queso fundido, and pickled onions. This version utilizes more advanced techniques and premium ingredients.

#nachos #chicken #chipotle #mexican #gourmet #queso fundido

Instructions

Smoke chicken thighs at 225°F (107°C) for 1-1.5 hours, or until internal temperature reaches 165°F (74°C). Season with Chipotle powder, smoked paprika, garlic powder, and salt. Shred the chicken with two forks.
Prepare Pickled Red Onions: Combine vinegar, water, sugar, and salt in a saucepan. Bring to a boil, then pour over sliced red onion. Let sit for at least 30 minutes.
Prepare Queso Fundido: Melt butter in a cast iron skillet. Sauté onion and garlic until softened. Add Oaxaca and Asadero cheese and stir until melted and bubbly. Stir in heavy cream. Keep warm.
Spread tortilla chips on a baking sheet.
Top chips with shredded chicken, black beans, and roasted corn.
Broil for 2-3 minutes, or until heated through.
Spoon Queso Fundido over the chips. Garnish with pickled red onions, Mexican crema, and cilantro. Serve immediately.

Ingredients

1 lb 450 g Chicken-boneless, skinless thighs
1 tbsp 15 mL Chipotle powder
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Garlic powder
1/2 tsp 2.5 mL Salt
8 oz 225 g Oaxaca cheese-shredded
4 oz 115 g Asadero cheese-shredded
1 tbsp 15 mL Butter
1/4 cup 30 mL Diced onion
1 clove 1 g Garlic-minced
1/4 cup 60 mL Heavy cream
1 150 g Red onion-thinly sliced
1/2 cup 120 mL Apple cider vinegar
1/4 cup 60 mL Water
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
1 bag 225 g Blue corn tortilla chips
1/2 cup 50 g Black beans-drained and rinsed
1/4 cup 30 mL Roasted corn kernels
1/4 cup 30 mL Mexican crema
1/4 cup 30 mL Fresh cilantro-chopped

Equipment

Smoker
Cast iron skillet
Baking sheet
Saucepan

Instructions

Smoke chicken thighs at 225°F (107°C) for 1-1.5 hours, or until internal temperature reaches 165°F (74°C). Season with Chipotle powder, smoked paprika, garlic powder, and salt. Shred the chicken with two forks.
Prepare Pickled Red Onions: Combine vinegar, water, sugar, and salt in a saucepan. Bring to a boil, then pour over sliced red onion. Let sit for at least 30 minutes.
Prepare Queso Fundido: Melt butter in a cast iron skillet. Sauté onion and garlic until softened. Add Oaxaca and Asadero cheese and stir until melted and bubbly. Stir in heavy cream. Keep warm.
Spread tortilla chips on a baking sheet.
Top chips with shredded chicken, black beans, and roasted corn.
Broil for 2-3 minutes, or until heated through.
Spoon Queso Fundido over the chips. Garnish with pickled red onions, Mexican crema, and cilantro. Serve immediately.

Nutrition per serving

Calories 850

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Chipotle Chicken Nachos

Chipotle Chicken Nachos

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