These nachos! They didn’t last long.
A giant platter of nachos full of chicken, bell pepper, tomatoes, black beans and seasoned with McCormick Chipotle Pepper Chile is an automatic hit in my house. Bonus points for topping it with Chipotle Sour Cream. Oh. My. Goodness!
This is comfort food at it’s finest. At least, in the opinion of my family. We polished off this huge tray of nachos in no time.
Did I mention that this meal takes about 15 minutes to get on the table?
The key to that is having the chicken already cooked. I love keeping cooked chicken in the freezer for fast recipes.
McCormick Chipotle Chile Pepper brings a hint of smokiness to the dish. I like substituting Chipotle Chile Pepper for regular in some dishes. It has a bit more heat, but the smokey flavor is extra special.
Have you ever tried it on watermelon? It’s fantastic!
In fact, watermelon and this Grilled Corn on the Cob with Chipotle Honey Butter along with the nachos would make a fantastic summer meal.
Is your mouth watering yet?
Here’s what you’ll need to make the Chipotle Chile Chicken Nachos:
If you’d rather skip the chips, try topping baked potatoes, sweet potatoes, rice or couscous with the nacho fixings.
- 1 Tbs. olive oil
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, crushed
- 1 can diced tomatoes, lightly drained
- 1 can black beans, rinsed and drained
- 1 can chopped green chills
- 1/2 tsp. sugar
- 1 tsp. Chipotle Chile Pepper
- 1 tsp. cumin
- 2-3 cups cooked chicken, chopped
- 1/2 bag tortilla chips
- 2 cups shredded cheddar
- 1/2 cup sour cream
- 1/8 tsp. Chipotle Chile Pepper
- In a saucepan, heat the oil and cook onion, red bell pepper and garlic for 2-3 minutes.
- Add tomatoes, black beans, green chili, sugar, chipotle chile powder, cumin and chicken.
- Bring to a boil over medium-high heat.
- Place tortilla chips on baking sheet or stone.
- Using a slotted spoon, top tortilla chips with chicken chili fixings.
- Spread cheddar over the top of everything.
- Broil until cheese is melted and chips are beginning to brown. Watch it close so you don't burn it!
- Stir sour cream and chipotle chile pepper together. Dollop on top of finished nachos.
Adding a dash of Chipotle Chile Pepper to the sour cream, brings cool/spicy element to the nachos. For my family the amounts of Chipotle Chile Pepper listed in the recipe was just right – not enough to make our lips burn, but just enough to add plenty of flavor. Feel free to adjust the seasonings to fit your taste.