Spicy Chicken Nachos

Total 30 min Prep 20 min
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Spicy Chicken Nachos

Ingredients

For the chicken:

2 tbsp unsalted butter
2 shallots, minced
1 clove of garlic, minced
3 tbsp honey
1 6 1/2 ounce can of chipotle peppers in adobo sauce
1 rotisserie chicken, shredded
salt, to taste

For the cheese sauce:

2 tbsp unsalted butter
2 tbsp all puirpose flour
2 cups whole milk
salt, to taste

To assemble:

1 large bag tortilla chips
1 cup corn kernels, thawed
sliced green onions, to garnish
sliced jalapeño chillies, to garnish
fresh coriander leaves , to garnish

Preparation

For the chicken: In a saucepan over medium heat add the butter, shallots & garlic. Cook until the garlic becomes fragrant, about 2 minutes.

Whisk in the honey & peppers. Remove from heat & add the chicken. Toss until well coated & season to taste with salt. Set aside until ready to assemble.

For the cheese sauce: In a saucepan over medium heat whisk together the butter & flour. Continue whisking until the flour is cooked, about 3 to 4 minutes.

Add the milk & bring to a gentle simmer. Remove from heat & stir in the cheese until fully melted. Set aside until ready to assemble.

To assemble: Preheat the oven to 425(f) degrees. To a 9 by 12 baking sheet begin with a layer of chips, chicken, cheese sauce & corn. Top with a second layer of chips followed by chicken & cheese sauce.

Bake for 10 to 15 minutes, until the chips begin to brown.

Remove from heat & drizzle with remaining cheese sauce. Garnish with sliced jalapeños, green onions & cilantro. Enjoy immediately.

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