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Flavorful Sheet Pan Nacho Bar with Chipotle Pulled Chicken

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A quick and easy sheet pan nacho recipe featuring smoky chipotle pulled chicken, melty cheese, and fresh toppings, perfect for feeding a crowd with minimal fuss.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 can (7 oz) chipotle peppers in adobo sauce (use 2–3 peppers for medium heat)
  • 1 cup chicken broth (preferably low sodium)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 large bag (about 12 oz) sturdy tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1–2 jalapeños, sliced thin (remove seeds for less heat)
  • 1/4 cup pickled banana peppers (optional)
  • Fresh cilantro leaves for garnish
  • Sour cream, guacamole, and salsa for topping

Instructions

  1. In a slow cooker, add chicken thighs, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper.
  2. In a blender or food processor, pulse chipotle peppers in adobo sauce with chicken broth until smooth.
  3. Pour the chipotle mixture over the chicken and stir lightly to coat.
  4. Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and shreds easily.
  5. Once done, shred the chicken with two forks and mix it well with the cooking juices.
  6. Preheat the oven to 400°F (200°C).
  7. On a large sheet pan, spread a single layer of sturdy tortilla chips evenly.
  8. Scatter black beans and corn kernels evenly over the chips.
  9. Distribute the chipotle pulled chicken generously over the top.
  10. Sprinkle shredded cheddar and Monterey Jack cheese evenly to cover.
  11. Add sliced jalapeños and pickled banana peppers on top.
  12. Bake the sheet pan in the oven for 10-12 minutes until the cheese is melted and bubbly and the edges of the chips start to crisp.
  13. Remove from oven and let cool for 3-5 minutes.
  14. Top with fresh cilantro leaves, dollops of sour cream, guacamole, and your favorite salsa before serving.

Notes

Use thick, sturdy tortilla chips to prevent sogginess. Drain and dry beans and corn before adding. Layer cheese both under and over toppings to keep chips crispy. Reserve some chips to add fresh after baking for crunch contrast. Watch oven time closely to avoid burning cheese. Chicken can be prepared ahead and reheated gently. For dairy-free, substitute vegan cheese and sour cream alternatives.

Nutrition

Keywords: sheet pan nachos, chipotle pulled chicken, easy nacho recipe, crowd-pleaser, quick dinner, smoky chicken, nacho bar

Find it online: https://tablemira.com/flavorful-sheet-pan-nacho-bar-with-chipotle-pulled-chicken-easy-recipe/