Chrissy’s Chicken Nachos with Avocado Salsa
I mean, it’s BBQ Chicken, tortilla chips, avocado salsa and an obscene amount of cheese. What’s not to love? It’s served on a sheet tray, no serving dishes are needed. It will rock your world!
Servings: 8 people
Ingredients
- 1 8-ounce bag tortilla chips
- 2 cups pulled chicken recipe below
- 1 pound shredded pepper Jack cheese plus more as needed
For the BBQ Pulled Chicken
- 1 ½ lbs boneless skinless chicken thighs
- kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 1 yellow onion thinly sliced
- 3 cloves garlic roughly chopped
- 2 tablespoons tomato paste
- ½ cup ketchup
- ⅓ cup tomato sauce
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoons finely chopped canned chipotle in adobo
- 1 teaspoon mustard powder
For the salsa:
- 2 large avocados diced
- 1 small red onion finely diced
- 1 to mato diced
- 2 tablespoons chopped fresh cilantro
- Grated zest and juice of 1 lime
- Kosher salt and freshly ground black pepper
Toppings
- Sour cream
- Sliced fresh or pickled jalapeños
- Fresh cilantro
Instructions
- Season the chicken with salt and pepper. In a medium dutch oven, heat the oil over medium high heat until shimmering and hot. Add the chicken in one layer and brown until golden on both sides. Transfer to a plate and set aside.
- Add the onion to the dutch oven and cook, stirring occasionally until golden, about 9-10 minutes. Add the tomato paste and cook for 2 minutes. Add the ketchup, tomato sauce, ¼ cup water, vinegar, brown sugar, chipotles, mustard powder and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook uncovered until thick about 5 minutes.
- Return the chicken to the pan and cover and simmer for 1 hour until the chicken falls apart. Remove from the heat and cool. Shred the chicken with 2 forks.
- Preheat the oven to 375°F.
- Arrange the chips on a large rimmed baking sheet in a single layer. Top with the pulled chicken and then the pepper Jack cheese. Bake until the cheese is bubbling and the edges of the chips are crisp, 20 to 25 minutes.
- In a large bowl, gently toss together the avocados, onion, tomato, cilantro, lime zest, lime juice, and salt and pepper to taste.
- Remove the nachos from the oven and top with the salsa, sour cream, jalapeños, and cilantro.
Notes
Everyone can eat off the sheet pan as a communal dinner, or use tongs to plate them out and let everyone add their own toppings.
Nutrition
Calories: 610kcal | Carbohydrates: 36g | Protein: 34g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 732mg | Potassium: 756mg | Fiber: 6g | Sugar: 10g | Vitamin A: 848IU | Vitamin C: 12mg | Calcium: 486mg | Iron: 2mg