Loaded Chipotle Chicken Nachos with Chef Dana

Ingredients

• 2 lb Chicken Thighs, bone‑in, skinless (trim excess fat)
• 4 cup Caldo de Pollo (chicken broth) (low‑sodium)
• 1 medium Onion, yellow (thinly sliced)
• 3 clove Garlic Cloves (crushed)
• 1 tsp Dried Oregano (Mexican oregano preferred)
• 3 peppers Chipotle Peppers in Adobo (finely minced with 1 tbsp adobo sauce)
• 12 oz Tortilla Chips (sturdy, restaurant‑style)
• 2 cup Monterey Jack Cheese, shredded (full‑fat for melt)
• 1 cup Cheddar Cheese, shredded (sharp)
• 1 cup Sour Cream (for crema)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tsp Chili Powder (mild to medium heat)
• ¼ cup Cilantro, fresh (chopped for garnish)
• 1 lime Lime, wedges (for serving)
• 2 peppers Jalapeño, sliced (optional, seeds removed for less heat)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Aromatics

   Slice the onion, crush the garlic cloves, and set aside. In a large stockpot combine the caldo de pollo, sliced onion, crushed garlic, dried oregano, and the minced chipotle peppers with their adobo sauce.

   Time: PT5M

2. Simmer Chicken

   Add the chicken thighs to the pot, bring to a gentle simmer over medium‑low heat, then cover and cook for about 45 minutes, or until the meat is fork‑tender and shreds easily.

   Time: PT45M

   Temperature: low simmer

3. Shred Chicken

   Remove the chicken pieces with tongs, let cool for a couple of minutes, then shred using two forks into bite‑size pieces. Return the shredded chicken to the pot to stay warm.

   Time: PT5M

4. Preheat Oven

   While the chicken is cooking, preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

5. Arrange Nachos

   Spread the tortilla chips in an even layer on a baking sheet. Evenly distribute the shredded chipotle chicken over the chips, then sprinkle the Monterey Jack and Cheddar cheeses on top.

   Time: PT5M

6. Bake Nachos

   Place the baking sheet in the preheated oven and bake for 7 minutes, or until the cheese is fully melted and lightly bubbling.

   Time: PT7M

   Temperature: 375°F

7. Make Chili Lime Crema

   In a mixing bowl combine the sour cream, fresh lime juice, and chili powder. Stir until smooth and season with salt and pepper to taste.

   Time: PT5M

8. Finish and Serve

   Remove the nachos from the oven, drizzle the chili lime crema over the top, then garnish with chopped cilantro, jalapeño slices, and lime wedges. Serve immediately while hot and crunchy.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

45 g

Fat

28 g

Fiber

5 g