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.
Chipotle Chile Chicken Nachos with Chipotle Sour Cream – a 15 Minute Meal
- 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.
I don’t keep chicken in the house, but a Costco rotisserie chicken would work awesomely with these.
That’s exactly what I used. I’ve been buying Costco chickens, taking the meat off the bones and freezing it. So handy. Here’s a post I wrote about doing that, plus some recipes.
Kathy E. says
I made this tonight after seeing it on Pinterest and it was delish! I wasn’t able to find the chipotle chili pepper in the spice area at the grocery store, so I used a Mrs. Dash chipotle topping, which turned out well! We like sweet potato tortilla chips (a bit healthier than regular corn type), so I used those and also low-fat cheddar cheese. Yummm! thanks for sharing!
Thanks for a great recipe! These were a hit at supper tonight. I will definitely be making them again!
I’m glad you liked them!
Suzan Vanwilgen says
Hi, Have you tried hamburger instead of chicken?My husband will not eat chicken or pork in any kind of mexican dishes.If so what would be the difference like would it be 1 or 2 lbs.of beef.They look very yummy. thanks 🙂
Hamburger would be great in this! 1 pound should be enough.
Judy Roll says
This looks like a great Super Bowl treat. Where do you find the small size spices? I live close to several grocery chains but have not found them. The large ones are simply too large.
I think it came from Walmart, but it could have been in a box that McCormick sent to me at one point.