The Super Bowl is right around the corner, what game day snacks will you be making?! Unfortunately, I’m still in mourning over the Steelers loss last weekend 🙁 The silver lining is that watching the conference championships and the big game will be far less stressful for me, and a no-stress game is something I could afford to have after this season.
If you haven’t done sheet pan nachos for a gathering with friends or family before, you’re totally missing out! I decided to use plantain chips as the base of mine this time around, but obvi you can use whatever chips you want. The key here is the chipotle pulled chicken. It’s got a big kick of spice and is so easy to whip up in an Instant Pot (don’t worry if you don’t have one – a slow cooker works great too).
I like to toast off the chips and pulled chicken in the oven for a few minutes to get some nice crispy pieces of chicken. Plus, who doesn’t like warm chips fresh out of the oven? Once you get those nice and warm, it’s time for the toppings. I like to do piles of guac and fat-free plain Greek yogurt so people can pick and choose which one they like to dip best. Then it’s pico de gallo, red onions, jalapeños, and cilantro all around 🙂
Chipotle Pulled Chicken Nachos
- 1/2 lb raw chicken breast
- 1/2 7-oz can chipotle peppers in adobo sauce
- 1/2 cup red salsa or liquid of choice (like beer, chicken broth, or orange juice)
- 3 4-oz bag Inka Chips plantain chips
- 2/3 cup plain non-fat Greek yogurt
- 2/3 cup freshly made guacamole
- 2/3 cup pico de gallo
- 1/4 cup red onion finely diced
- 1/4 cup cilantro chopped
Add chicken, chipotles in adobo, and salsa to the bottom of a slow cooker or Instant Pot. If slow cooking, cook on low for 7-8 hours. If using Instant Pot, pressure cook on high for 12 minutes (15 minutes if cooking a double batch) followed by a natural release. Chicken should shred easily with a fork when done.
Pre-heat oven to 400 degrees.
Remove chicken from slow cooker or Instant Pot and shred with two forks. Return chicken to slow cooker with heat off, mix chicken back into juices, and set aside.
Arrange plantain chips on the bottom of a rimmed 1/2 sheet baking sheet. Top with shredded chicken and bake for 8-10 minutes or until edges of chicken begin to crisp.
Top with guacamole, Greek yogurt, pico de gallo, red onion, jalapeño, and cilantro just before serving.
Double the chicken to stretch the recipe for more people (or for bigger meat eaters)!