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Hot Honey Chipotle Chicken Nachos Recipe

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4 from 13 reviews

These Hot Honey Chipotle Chicken Nachos are a flavorful twist on classic nachos, featuring smoky chipotle-spiced shredded chicken, sharp cheddar cheese, and a sweet, spicy hot honey drizzle. Topped with fresh mango pico de gallo, creamy cotija, and a squeeze of lime, this vibrant dish is perfect for game day or a crowd-pleasing snack.

Ingredients

Chicken and Seasoning

  • 1 teaspoon brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon chipotle chili powder
  • 1 ½ cups cooked shredded chicken

Main Dish

  • 1 bag tortilla chips
  • 8 ounces sharp cheddar cheese, freshly grated
  • ¼ cup your favorite BBQ sauce
  • 3 tablespoons hot honey
  • Queso for drizzling (optional)
  • Fresh cilantro for garnish
  • Fresh lime for spritzing
  • Crumbled cotija cheese (optional)
  • Pickled onions (optional)

Mango Pico de Gallo

  • 1 mango, diced
  • ½ cup cherry tomatoes, quartered or diced
  • 3 tablespoons red onion, diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the nachos until the cheese melts perfectly.
  2. Season Chicken: In a large bowl, mix together the brown sugar, smoked paprika, garlic powder, and chipotle chili powder. Add the shredded chicken and toss thoroughly until all pieces are evenly coated with the seasoning blend.
  3. Assemble Nachos: Spread the entire bag of tortilla chips evenly over a baking sheet. Sprinkle half of the grated cheddar cheese over the chips, then distribute the seasoned shredded chicken on top. Add the remaining cheddar cheese and drizzle the BBQ sauce evenly over the entire platter.
  4. Bake: Place the assembled nachos into the preheated oven and bake for about 10 minutes, or until the cheese is melted and everything is warmed through.
  5. Add Toppings and Serve: Remove the nachos from the oven. Drizzle hot honey all over the nachos, and if desired, add a drizzle of queso. Garnish with fresh mango pico de gallo, chopped cilantro, crumbled cotija cheese, and pickled onions if using. Finish by spritzing fresh lime juice on top before serving.
  6. Prepare Mango Pico de Gallo: In a medium bowl, combine diced mango, cherry tomatoes, red onion, chopped cilantro, lime juice, salt, and pepper. Stir well and let the mixture sit for about 30 minutes to allow flavors to meld beautifully before topping the nachos.

Notes

  • Use freshly shredded cooked chicken for the best texture and flavor.
  • Feel free to substitute the sharp cheddar with a Mexican cheese blend for a different taste.
  • For extra spice, add more chipotle chili powder or drizzle extra hot honey.
  • If you want a vegetarian version, omit the chicken and add beans or grilled vegetables.
  • The mango pico de gallo can be made ahead and refrigerated for up to 24 hours.
  • To make pickled onions, thinly slice red onions and marinate them in vinegar, sugar, and salt for at least 30 minutes.

Find it online: https://glowcooks.com/hot-honey-chipotle-chicken-nachos-recipe/