Nutrition info - Recipes

Roasted Chicken-Chipotle Nachos

Shredded chicken makes this roasted nacho supreme a satisfying meal. Make the topping up to two days ahead of time so that when you're ready to serve, only a little prep work is required.

Roasted Chicken-Chipotle Nachos


For 1 people

  • 1/2 cup(s) chopped onion
  • 1 tablespoon(s) olive oil
  • 1/2 teaspoon(s) cumin seed
  • 1/2 teaspoon(s) dried oregano
  • 2 canned chipotle chilies, chopped (1 to 2 peppers)
  • 2 tablespoon(s) tomato paste
  • 1 tablespoon(s) white wine vinegar
  • 16 ounce(s) bite-size shreds skinned cooked chicken
  • 24 corn tortilla chips (2 3/4 in. wide)
  • 1 1/2 cup(s) shredded jack cheese (6 oz.)
  • 1 Cilantro-Avocado Cream (as much as desired)
  • 8 fresh cilantro (24 leaves)


In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and half-cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot. Meanwhile, arrange tortilla-chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tbsp. chicken mixture on top.
Bake in a 450 degrees regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 tsp. Cilantro-Avocado Cream and garnish with a cilantro leaf. Serve warm. Cilantro-Avocado Cream. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp. sour cream, 1 tbsp. finely chopped fresh cilantro leaves, 2 tsp. lime juice, and 2 tsp. milk. Add salt to taste. Makes about 1/2 cup.

Nutrition facts

  • Kcal: 2031.43 kcal
  • Fibers (g): 12.03g
  • Sodium (mg): 1698.98mg
  • Carbs: 70.79g
  • Fat: 119.37g
  • Saturated fat (g): 41.64g
  • Proteins: 166.14g