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0 from 9 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 people
Calories: 610 kcal
Course: Appetizer , Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 375°F.
  5. 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.
  6. In a large bowl, gently toss together the avocados, onion, tomato, cilantro, lime zest, lime juice, and salt and pepper to taste.
  7. 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

Calories 610kcal (31%) Carbohydrates 36g (12%) Protein 34g (68%) Fat 38g (58%) Saturated Fat 14g (70%) Polyunsaturated Fat 6g Monounsaturated Fat 15g Trans Fat 0.04g Cholesterol 131mg (44%) Sodium 732mg (31%) Potassium 756mg (22%) 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

% 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.