The other night I was craving a simple dish for dinner and whipped up these Sheet Pan Chicken Chipotle Nachos for my son and me. First, I started building into this refreshing recipe because I was sick of the loaded-down feeling I would get when I would go to a restaurant and order the bulky beefy version. While this recipe still calls for its fair share of toppings it’s stunning and easy to digest. A perfect summer go-to after boating or playing outside all day!

We chose  Fritos Scoops which are gluten-free, made with only three ingredients, don’t get soggy, and are the best vessel for scoring that perfect bite.  

This is easy on the budget, refreshing and not time-consuming to build! Not to mention the guys in the group love it because it has this smoky adobo flavor on the chicken that bodes well to those fans of beef!

INGREDIENTS:

• Fresh Cilantro
• Purple Onion
• 1 Can Chipotle Peppers in Adobo Sauce
• 1 Rotisserie Chicken
• 1 Bag of Mixed Salad Salad Kit: These salad kits are great because everything is already chopped to be bite-sized!
• 2 Bags of Fritos Scoops
• Sour Cream for Garnish
• Avocado (Optional)
• 2 Tbls Honey: Be sure to get some from your local farmers market! It’s a great way to acclimate to your area! We used Homestead Honey!
• Cheddar Cheese:  2 Cups Shredded (be sure to shred yourself, pre-shredded does not bode well to melting!)
• Fresh Jalapenos: 1 or more based on your spice level!
• Fresh Lime

DIRECTIONS: 

Preheat your oven to 400 degrees. Then start by taking your rotisserie chicken and removing the meat. Don’t shred it, instead pull off large chunks of meat and chop into bite-sized pieces so that when you sauté it it doesn’t have the soggy texture. 

While the chicken is cooking, get a sheet pan and line it with aluminum foil. This is great for reducing clean-up time on the back end! Add a layer of Fritos Scoops which usually is one bag for a standard sheet pan. Shred your cheddar cheese and add a layer to your Fritos. 

Start chopping your fresh ingredients – purple onion, lettuce, sliced jalapenos, and anything else you are looking to add once you remove from the oven. 

Your chicken should be coated and ready to plate so take a spoon full and sprinkle evenly over the layer of scoops and cheddar cheese. Once completed, add another light layer of shredded cheddar cheese and pop that in the oven. 

These should cook quickly so put them in for roughly 8 mins and check every so often to make sure the cheese is melting not burning. 

Remove from the oven and garnish with your fresh chopped toppings! Don’t forget to spritz with fresh lime juice! This really takes the flavor to the next level!

Did you love this recipe? Share your Summer Sheet Pan, Chicken Chipotle Nachos on Instagram or Facebook, and make sure to tag us in the post! #createyourbasecamp

DON’T FORGET THE COCKTAIL: 

There are some great recipes out there for boozy or non-boozy drinks that pair back to these nachos! Check out some recommendations below for a yummy cocktail pairing:

History Lesson: Nachos were created by Ignacio “El Nacho” Anaya in 1943 in Mexico. He created a new snack for the wives of soldiers stationed at Fort Duncan, frying cut tortillas and adding shredded cheese and pickled jalapeños. He called them, “Nacho Especiales.”  

Did you love this recipe? Share your Summer Sheet Pan, Chicken Chipotle Nachos on Instagram or Facebook, and make sure to tag us in the post! #createyourbasecamp

Be sure to pair these with our Smokey Mezcal Paloma