Roast Chicken Chipotle Nachos with Cilantro Avocado Crema
Transform your nacho game with these irresistible Roast Chicken Chipotle Nachos with Cilantro Avocado Crema! This easy, crowd-pleasing recipe combines tender, smoky chipotle-seasoned roast chicken, layers of gooey cheddar and Monterey Jack cheese, and hearty black beans—all baked to bubbly perfection atop a bed of crispy tortilla chips. The real star is the homemade cilantro avocado crema, a velvety blend of ripe avocado, fresh cilantro, tangy lime, and garlic that adds a bright, creamy finish. Perfect for game day, family gatherings, or a fun dinner idea, these nachos are deliciously customizable with fresh toppings like green onions, tomatoes, and jalapeño slices. Ready in just 35 minutes, this dish is the ultimate fusion of bold, zesty flavors and decadent textures!
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Recipe Information
Ingredients
- 2 cups Shredded roast chicken
- 2 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce
- 1 bag (approximately 12 ounces) Tortilla chips
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Black beans, drained and rinsed
- 1 cup Sour cream
- 1 large Avocado
- 1 cup Fresh cilantro, chopped
- 1 Lime, juiced
- 1 Garlic clove, minced
- 1 teaspoon Salt
- 2 teaspoons Vegetable oil
- 2 Green onions, finely chopped
- 1 Fresh jalapeño, thinly sliced (optional)
- 1 cup Diced tomatoes
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the shredded roast chicken with the chipotle peppers (finely chopped) and adobo sauce until fully coated. Set aside.
On a large baking sheet, arrange the tortilla chips in an even layer.
Sprinkle half of the cheddar and Monterey Jack cheese over the tortilla chips.
Scatter the seasoned chicken and black beans over the cheese layer.
Sprinkle the remaining cheese on top to ensure even coverage.
Bake in the preheated oven for 10-12 minutes, or until the cheese is fully melted and slightly bubbly.
While the nachos bake, prepare the cilantro avocado crema. In a blender or food processor, combine avocado, sour cream, fresh cilantro, lime juice, garlic, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Once the nachos are out of the oven, drizzle them with vegetable oil (for slight shine and crispness).
Top the nachos with green onions, diced tomatoes, and jalapeño slices if desired.
Serve immediately with cilantro avocado crema on the side or drizzled over the top.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 5.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
