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Hot Honey Chipotle Chicken Nachos

An image of prepared Hot Honey Chipotle Chicken Nachos made with chicken, Pace® Signature Sauces Hot Honey Chipotle Sauce, tortilla chips, corn, jalapeño, white Cheddar cheese, red onion and cilantro.
  • prep time: 10 min
  • total time: 15 min
  • serves: 4 people
  • calories: 392 1 serving

Cheesy, salty, spicy and sweet, this Hot Honey Chipotle Chicken Nachos recipe ticks all the comfort food boxes, with one special addition: the smoky chipotle heat brought by Pace® Hot Honey Chipotle Signature Sauce. Just mix our Signature Sauce with cooked chicken, layer it on top of tortilla chips along with Cheddar cheese, jalapeño pepper and corn and bake until hot.  The mixture of chile-infused honey and chipotle pepper in the sauce gives the chicken tons of flavor, and you can drizzle more over the top to taste.  These nachos are also customizable.  We like them topped with pickled red onion and cilantro, but diced avocado would be great, too!

Ingredients

  • 1 cup coarsely chopped cooked chicken
  • 2 tablespoons Pace® Signature Sauces Hot Honey Chipotle Sauce (plus more for drizzling on top)
  • 5 ounces tortilla chips (about 5 cups)
  • 1/4 cup frozen roasted corn, thawed and drained
  • 1/4 cup sliced jalapeño pepper
  • 1 cup shredded white Cheddar cheese (about 4 ounces)
  • 1/4 cup store-bought or homemade sliced pickled red onion
  • 2 tablespoons chopped cilantro
  • 1/2 lime, cut into wedges

Instructions

  • Tips

    • To make homemade pickled red onion, thinly slice 1 large red onion and place into a mason jar.  Microwave 1 1/2 cups cider vinegar, 2 tablespoons sugar and 1 1/2 teaspoons kosher salt in a microwaveable bowl for 2 minutes, then stir.  Pour into the jar, tightly close and shake.  Refrigerate for at least 1 hour.  Pickled onion will keep in the refrigerator for about 2 weeks.  Use 1/4 cup for this recipe and the rest on tacos or burrito bowls.

  • Step 1

    Heat the oven to 400°F.  While the oven is heating, mix the chicken and sauce in a bowl.

  • Step 2

    Arrange the tortilla chips on a rimmed baking sheet.  Top with the chicken mixture, corn, jalapeño pepper and cheese.

  • Step 3

    Bake for 5 minutes or until the cheese is melted.  Drizzle with additional sauce, if desired.  Top with the onion and cilantro and serve with the lime wedges.

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Made With

Calories 392
Total Fat 21 g
Sat. Fat 7.4 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 402 mg
Total Carb 28 g
Dietary Fiber 2 g
Sugar 4 g
Protein 19 g
Vitamin D 1 %DV
Calcium 18 %DV
Iron 6 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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