Mouth watering and hot Chipotle Chicken Nachos are cheesy, spicy, crunchy and hearty, the perfect bite for a Cinco de Mayo party.
Hello my friends, while I am in Mexico stuffing my face with tacos by the pool, I have two amazing ladies here to share with you Chipotle Chicken Nachos for Cinco de Mayo. Liz and Ross blog at ReadyToYumble.com and their recipes are amazing and unique personalities shine thru their blog. You can follow them here: Facebook, Twitter, Pinterest, Instagram. With that said, read on to see what Ross has to say!
Thanks to Katalina for having ReadyToYumble.com do a guest post! We’re Liz and Ross, and we love looking through beautiful blogs like Peas and Peonies…seriously, did you check out that Lemon Jalapeño Blackberry Mojito two weeks ago? Aaaaamazing. On our blog, we usually let Liz handle the photography, and about half of the cooking and writing, and Ross takes care of the other half. With these Chipotle Chicken Nachos post, we’ll let Ross take it away…
Hola, me amigos! And now that I’ve exhausted 50% of my knowledge of Spanish, let’s crack open a cerveza, por favor! And that’s 100% of it right there.Ok, so I’m not even close to fluent in Spanish, but luckily, I live in the heart of Tex-Mex country, so I get to partake in all the delicious food! And we eat quite a bit of Tex-Mex/southwestern style food. A lot of the recipes come together quickly, and the bold flavors help keep the weekly meals interesting. And thank goodness we both love cilantro! For all of you who find it tasting of soap, sorry for your culinary loss.
While in this iteration we used chicken, you could mix this salsa with pork or beef if you wish. Heck, it would probably be good with some black beans if you want to go meatless. It’s really quite versatile, but we’d recommend going with something that shreds easily to get the best texture. Grilled chicken breast works well, as does a rotisserie chicken. If you want, you can whip up the salsa a day or two ahead of time, and then cook your chicken, heat up the salsa, mix, and boom! Tasty in a flash.
Now I’m sure some of you are looking at the individually dressed nachos and scoffing, “Who has that kind of time? I’m a very busy and important person!” And indeed you are, good reader. But as an important person, don’t you deserve the best possible nachos? C’mon, we’ve all been there, eating nachos at the bar, with a total of 5 chips that have the optimal level of cheese, meat, sour cream, and whatever other toppings you desire. After that, you’re left with mostly bare chips, trying to scrape up a little bit of toppings to get your fix. It’s tragic, really. But not these Chipotle Chicken Nachos that are to die for! Here, each and every one comes to you with smoky chicken, creamy melted cheese, spicy jalapeño, and cool sour cream. We like the “scoop” chips because they hold everything together so nicely. Sure, it take a little bit longer than just throwing it together on a plate, but if you’re organized about your prep, these come together quite quickly.
- ½ cup chicken broth 1
- ½ cups crushed canned tomatoes
- 2 canned chipotle chiles en adobo (this is two individual peppers, not cans)
- ¼ medium yellow onion
- 4 cloves garlic
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ cup cilantro
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons canola oil
- Black pepper
- 3 chicken breasts, cooked and shredded
- 1 cup Monterey jack cheese, grated (or like five times this much, it’s all good)
- Pickled jalapenos
- ½ cup Greek yogurt
- Corn chips, preferably of the “scoop” variety
- Cilantro for garnish
- In a blender, add the first nine ingredients (chicken broth through the lime juice) and blend at high speed until thoroughly pureed and combined. Alternatively, you can use a food processor.
- In a medium saucepan, heat the oil over medium low heat. Once the oil is hot, add the mixture to the pot, and cook for 15 minutes, stirring from time to time. During this step, the color should darken, and the salsa will tighten up as some of the water evaporates. While this is happening, clean out your blender.
- After 15 minutes, season to taste with salt and pepper, and scoop out and reserve ¼ cup of the salsa. You will use this ¼ cup later. Add your shredded hicken to the pot (bork bork bork). Mix to combine, and heat for 5-10 minutes until the chicken is heated through and entirely coated.
- In your blender, mix the yogurt and reserved salsa, and set aside. If you’re on the ball, put this in a squeezy bottle to garnish your chips later.
- To assemble your nachos, arrange your chips on a rimmed sheet pan. In a pinch, you can use a cookie sheet, but you risk dropping nachos, and that is so sad, I don’t even want to think about it.
- Add the chicken, followed by a generous sprinkle of cheese, to each chip. Place 4-6” from your broiler and broil on high for 5 minutes, or until the cheese is bubbly. If they catch fire, they’re probably a little overdone.
- Remove from the oven and top with chipotle yogurt (and squeeze into beautiful squiggles with that squeezy bottle!). Top each chip with a pickled jalapeno and a sprinkle of cilantro for good measure. Serve, and bask in the adoration of your fans.