Chipotle Chicken Nachos Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated August 29, 2018
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More than an appetizer . Yvonne Ruperti

Nachos topped with chipotle-spiced ground chicken, pinto beans, and gobs of melty cheese make for a hearty party snack or an easy weeknight meal.

Recipe Details

Chipotle Chicken Nachos Recipe

Active 15 mins
Total 35 mins
Serves 6 to 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons chipotle powder, divided
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, minced (about 1 teaspoon)
  • 1/2 cup homemade or store-bought low sodium chicken stock
  • 1 (14.5 ounce) can pinto or black beans), drained
  • 10 ounce bag tortilla chips
  • 1/2 to 3/4 cup pickled jalapeños, divided
  • 12 ounces cheddar, Colby, or Monterey Jack cheese, shredded
  • 1 cup cherry tomatoes, chopped
  • 1 avocado, chopped
  • 1 cup sour cream
  • 1/2 cup fresh cilantro leaves

Directions

  1. Adjust rack to middle position and preheat oven to 375°F. Heat oil in a skillet over medium heat until simmering. Add chicken, chili, cumin, oregano, 1 teaspoon chipotle powder, cayenne, 1 teaspoon salt, 1/4 teaspoon black pepper, and garlic. Cook, stirring, until chicken is just cooked through, about 5 minutes. Stir in broth and bring to simmer. Season to taste and remove from heat.

  2. Lightly mash pinto beans with remaining 1/4 teaspoon chipotle powder. Spread 3/4 of the chips in a 13- by 9-inch baking dish. Spoon bean mixture over chips, followed by the chicken and 1/3 cup of the jalapeños. Sprinkle 3/4 of the cheese over the top.

  3. Place remaining chips on top and sprinkle with the remaining cheese. Bake until nachos are hot and cheese has melted, about 20 minutes. Scatter tomatoes, avocado, sour cream, cilantro, and remaining jalapeños over the top. Serve immediately.

Special equipment

13- by 9-inch casserole dish

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