Loaded Chipotle Chicken Carnitas Nachos

Loaded Chipotle Chicken Carnitas Nachos - more than likely the easiest, most flavor-packed nachos you will ever make! These nachos are loaded with chipotle chicken carnitas, salsa, cheese, sautéed onions and peppers, jalapeños, and topped with some amazing dips!

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 4

Total Time 4 15

Servings people

Calories 507kcal

Author Samantha Buckner

Ingredients

Fresh Tomato Bell Pepper Salsa:

2 roma tomatoes diced
1/2 bell pepper
1/4 cup white onion diced
1 clove garlic minced
1 lime juiced
salt and pepper to taste
1-2 tsp cilantro chopped

Creamy Avocado Dip:

1 large avocado peeled and pitted
1 tbsp cilantro freshly chopped
1/2 tsp salt or to taste
1/8 tsp black pepper or to taste
1/4 tsp garlic powder
1/8 tsp onion powder

Chipotle Chicken Carnitas:

4 cups Chipotle Chicken Carnitas

Nachos:

7 ounces tortilla chips
2 bell peppers sliced thin
1/2 medium red onion sliced thin
1/2 tbsp olive oil
1/2 cup salsa any thick kind
2 cups cheddar cheese

Optional Garnishment:

2 jalapeños sliced
2-3 tbsp freshly chopped cilantro
1-2 small limes juiced
1/4-1/2 cup plain greek yogurt or sour cream

Instructions

Chipotle Chicken Carnitas:

Cook the carnitas according to the directions. It's best to get them started early in the morning or the night before, depending on when you're looking to have this ready by.

Toppings:

Preheat oven to 350 degrees F.
Once the carnitas are shredded and ready to go, cover them with aluminum foil to keep warm. Place a medium nonstick pan over medium heat with 1/2 tablespoon of olive oil. Once heated, add the sliced peppers and onions. Allow to sauté until the peppers have softened and the onion is translucent. Approximately 5-6 minutes.
While the peppers and onions are sautéing, combine ingredients for the Tomato Bell Pepper Salsa. Place into the fridge until ready to dip.

Layering:

Spread the tortilla chips out onto a large, lipped baking sheet. Make sure to cover from corner to corner and not leave any open spaces or gaps.
Next spread out the chicken carnitas evenly followed by the salsa.* I used a spoon to spread the salsa over the carnitas.
Place the sautéed peppers and onions on top, followed by the cheese and jalapeño slices (if using).
Bake for 5-10 minutes or until the cheese has melted.
While you're waiting for the cheese to melt, combine the ingredients for the Creamy Avocado Dip in a small mixing bowl or food processor. Cover and set aside until ready to use. You will want to make this dip last, as avocados tend to turn rather quickly.
Remove the nachos from the oven and garnish with chopped cilantro and a squeeze of fresh lemon juice. Serve with the Fresh Tomato and Bell Pepper Salsa, plain greek yogurt, and Creamy Avocado Dip.
Best when served immediately.

Notes

*I only added 1/2 cup of chunky salsa. It will not cover all of the nacho areas, but I wanted to avoid the possibility of soggy chips. You can omit adding the salsa, but I think it incorporates very well mixing with the carnitas!

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