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!
1poundshredded pepper Jack cheeseplus more as needed
For the BBQ Pulled Chicken
1 ½lbsboneless skinless chicken thighs
kosher salt and freshly cracked black pepper
2tablespoonsolive oil
1yellow onionthinly sliced
3clovesgarlicroughly chopped
2tablespoonstomato paste
½cupketchup
⅓cuptomato sauce
¼cupapple cider vinegar
2tablespoonsbrown sugar
1tablespoonsfinely chopped canned chipotle in adobo
1teaspoonmustard powder
For the salsa:
2large avocadosdiced
1small red onionfinely diced
1 tomatodiced
2tablespoonschopped 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.