Chrissy’s Chicken Nachos with Avocado Salsa
User Reviews
4.3
6 reviews
Good
Chrissy’s Chicken Nachos with Avocado Salsa
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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!
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Ingredients
- 1 tortilla chips 8-ounce bag
- 2 cups chicken recipe below, pulled
- 1 pound pepper jack cheese plus more as needed, shredded
For the BBQ Pulled Chicken
- 1 ½ lbs chicken thigh boneless, skinless
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 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 chipotle in adobo canned, finely chopped
- 1 teaspoon mustard powder
For the salsa:
- 2 avocado diced, large
- 1 red onion finely diced, small
- 1 to mato diced
- 2 tablespoons cilantro chopped, fresh
- lime grated zest and juice of 1
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Toppings
- sour cream
- jalapeños sliced, fresh or pickled
- cilantro fresh
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 Information
Show Details
Calories
610kcal
(31%)
Carbohydrates
36g
(12%)
Protein
34g
(68%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.04g
(2%)
Cholesterol
131mg
(44%)
Sodium
732mg
(31%)
Potassium
756mg
(16%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
848IU
(17%)
Vitamin C
12mg
(13%)
Calcium
486mg
(49%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 36g | 12% |
| Protein | 34g | 68% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 131mg | 44% |
| Sodium | 732mg | 31% |
| Potassium | 756mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 486mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
6 reviews
Good
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