Tortilla chips topped with smoky chipotle shredded chicken, diced tomatoes, diced avocados, corn, peppers, and shredded cheese. These honey chipotle chicken nachos are so flavorful and delicious.
Happy Sunday!
It’s been a little stressful the past few days, preparing for work and considering changes in routines. I’m definitely in need of some comfort food.
These honey chipotle chicken nachos are one of my favorite snacks. Or on occasion, they can be a quick meal too. They’re simple to make and use mainly pantry items. You can switch out items too if you don’t have what you need. Or customize it however you like.
I’ve been making this honey chipotle chicken for years, and it’s one of my go to recipes for when I’m looking for things to do with chicken breast. The smoky chipotle flavor with a little bit of spiciness makes these chicken so tasty and so versatile as an ingredient that can be added to so many things.
Cooking chicken breast is intimidating, don’t you think? You don’t want it to be tasteless. You never want chicken to be raw, but you don’t want it to be super dry either. It needs to be a perfect balance of flavor and tenderness.
For these nachos, I topped tortilla chips with shredded honey chipotle chicken, fresh avocados, diced tomatoes, corn, serrano peppers, and lots of shredded cheese. But for toppings you can always add black beans, cilantro, salsa, guacamole. Whatever it is that you like. I just used what I had so I didn’t have to run to the grocery store. And to keep it as simple as possible.
The flavor was amazing and it’s so delicious. I hope you’ll enjoy these nachos as much as I do. And if you have leftover honey chipotle chicken? Toss it into a salad. Or add to tacos. Or burritos. Or make a burrito bowl. Endless of possibilities.
Place the honey, chipotle peppers, adobo sauce, chili powder, and salt into a large Ziploc bag. Shake to mix all the ingredients.
Now, add the chicken breasts into the bag and shake to completely coat the chicken with the chipotle sauce.
Let the chicken marinate from 2-6 hours. You can even allow the chicken to marinade overnight.
Once the chicken is marinated, add olive oil to a medium sized skillet. Allow the olive oil to heat for about a minute and then add the chicken breasts.
Cook the chicken breasts for a minute or two over medium to high heat until the side down is golden brown.
Flip the chicken to the other side and cook for about another minute or two until the chicken has browned. Add the rest of the marinade over the chicken. Cover the skillet with a lid and turn the heat down to low. Cook the chicken for about 10 minutes.
After 10 minutes, turn off the heat and let the chicken sit in the skillet with the lid on for an additional 10 minutes. Do not remove the lid to check on the chicken.
After 10 minutes, remove the lid and check on the temperature of the chicken.
If the chicken is undercooked, cook the chicken for an additional 5 minutes over medium heat. Turn the heat off and cover the skillet for another 5 minutes.
Once the chicken is cooked through, remove the chicken from the skillet onto a plate. Use two forks to shred the chicken. Pour the chipotle sauce from the skillet onto the chicken and mix until all the chicken is well coated.
Place tortilla chips on an oven safe plate. Top with the shredded honey chipotle chicken.
Add diced tomatoes, diced avocados, corn, sliced serrano, and shredded cheese. I used a combination of mozzarella and monterey jack.
Place the plate or casserole under broil in the oven for a few minutes until the cheese has melted.
Serve the honey chipotle chicken nachos immediately.
Enjoy!
- 1 pound chicken breast (about 2 large chicken breasts)
- 3 tablespoons honey
- 3 chipotle peppers in adobo sauce, chopped
- 3 tablespoons adobo sauce
- ½ teaspoon chili powder
- ¾ teaspoon salt
- 2 tablespoons olive oil
- 4 cups tortilla chips, more as needed
- 1 small serrano pepper or jalapeno, thinly sliced
- ½ cup corn kernels, fresh or canned
- 1 cup shredded Monterey jack or mozzarella cheese
- 1 small tomato, diced with seeds removed
- 1 small avocado, diced
- Place the honey, chipotle peppers, adobo sauce, chili powder, and salt into a large Ziploc bag. Shake to mix all the ingredients.
- Now, add the chicken breasts into the bag and shake to completely coat the chicken with the chipotle sauce.
- Let the chicken marinate from 2-6 hours. You can even allow the chicken to marinade overnight.
- Once the chicken is marinated, add olive oil to a medium sized skillet. Allow the olive oil to heat for about a minute and then add the chicken breasts.
- Cook the chicken breasts for a minute or two over medium to high heat until the side down is golden brown.
- Flip the chicken to the other side and cook for about another minute or two until the chicken has browned. Add the rest of the marinade over the chicken. Cover the skillet with a lid and turn the heat down to low. Cook the chicken for about 10 minutes.
- After 10 minutes, turn off the heat and let the chicken sit in the skillet with the lid on for an additional 10 minutes. Do not remove the lid to check on the chicken.
- After 10 minutes, remove the lid and check on the temperature of the chicken.
- If the chicken is undercooked, cook the chicken for an additional 5 minutes over medium heat. Turn the heat off and cover the skillet for another 5 minutes.
- Once the chicken is cooked through, remove the chicken from the skillet onto a plate. Use two forks to shred the chicken. Pour the chipotle sauce from the skillet onto the chicken and mix until all the chicken is well coated.
- Place tortilla chips on an oven safe plate. Top with the shredded honey chipotle chicken. Add diced tomatoes, diced avocados, corn, sliced serrano, and shredded cheese.
- Place the plate or casserole under broil in the oven for a few minutes until the cheese has melted.
- Serve the honey chipotle chicken nachos immediately.
The chicken was so awesome!
Thank you! I’m glad you liked it