Adobo Chicken + Sheet Pan Nachos = One Happy Family
Nacho night and taco night are maybe the only dinners I can make without experiencing pushback from at least one person in my house. And truly, sheet pan nachos are the ultimate life hack.
This blog post contains affiliate links & I may make a small commission from your purchase at no additional cost to you. Thank you for reading!
Pour a bag of chips on a pan, put *literally* whatever you want on top, throw some cheese on that bit---- dish.
Put it in the oven and voila.
You can make sheet pan nachos your own by using whatever kind of beans you like, adding Rotel or a diced tomato, try out different seasoning combinations for your chicken, maybe do the unthinkable and don’t use cheese? I don’t know. Get freaky with it.
I let my chicken soak in an easy adobo bath all day while I go to work and then throw it on the grill pan while I assemble the rest of the nachos – and dinner comes together in a snap. And, this marinade is so zingy and flavorful that you don’t even need to add a bunch of other stuff, simplifying further.
Then everyone gets to choose their own toppings and everyone is happy, amen.
Chicken Adobo Sheet Pan Nachos
Ingredients:
For the nachos & toppings: Tosito’s Hint of Lime Tortilla Chips (these are the bomb) 2- 16oz cans refried beans 1 ½ C. Monterrey Jack cheese 1 ½ C. Sharp Cheddar cheese
Optional: 1 red onion, sliced thin 1 small can green chiles ½ C. scallions, sliced shredded lettuce sliced jalapeno cilantro
For the Adobo Chicken marinade:
1- 1.5 lb. boneless, skinless thin chicken breasts 1 C. orange juice ¼ C. olive oil 1- 8oz can Chipotle sauce 1 T. garlic powder ½ T. onion powder ½ T. cumin ½ T. dried or ground oregano 1 tsp smoked paprika Kosher salt Freshly cracked black pepper
Directions: 1. For the chicken, combine all ingredients in a medium bowl or ziplock bag and refrigerate for at least 2 hours (or up to overnight). Make sure your chicken breasts are evenly thin.
2. Preheat oven to 375. Line a baking sheet with parchment paper or aluminum foil (for easy clean-up).
3. Heat your grill [pan] over medium high heat and grill your chicken for 5-7 minutes on each side.
4. While the chicken cooks, pour the chips on the sheet pan and arrange them so the flat sides are all up.
5. Spread your refried beans on, then layer the cheeses and put in the oven for 15 minutes.
6. Once the chicken is done cooking on both sides, remove from heat to a cutting board and let rest for a couple of minutes before slicing thin and putting on top of the chips.
7. Remove pan from oven and top with sliced chicken. Return to oven for 10 more minutes.
8. Top the nachos with your toppings of choice (red onions, jalapenos, & scallions for us), lettuce, and enjoy!
Comments