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Chipotle Chicken Nachos with Jalapeño Yogurt Recipe

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4.2 from 9 reviews

These Chipotle Chicken Nachos with Jalapeño Yogurt combine spicy, smoky chicken with creamy jalapeño-infused yogurt for a flavorful and satisfying appetizer or meal. Ground chicken is cooked with sweet potatoes, black beans, and a blend of smoky spices, then layered on tortilla chips with melted Mexican cheese. Topped with fresh mashed avocado, cilantro, green onions, and a zesty jalapeño yogurt, these nachos offer a perfect balance of heat, creaminess, and crispness.

Ingredients

Chicken and Veggies

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken
  • 1 small sweet potato, cubed
  • 1 yellow onion, chopped

Spices and Beans

  • 2 teaspoons chipotle chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • red pepper flakes, to taste
  • 1 teaspoon kosher salt
  • 1 (14 ounce) can black beans, drained

Assembly

  • 1 bag tortilla chips
  • 1 1/2 cups shredded Mexican cheese
  • mashed avocado (for serving)
  • fresh cilantro (for serving)
  • green onions (for serving)
  • limes (for serving)

Jalapeño Yogurt

  • 1 cup plain Greek yogurt
  • 1-2 jalapeños, seeded if desired and chopped
  • juice of 1-2 limes

Instructions

  1. Preheat and prepare skillet: Preheat your oven to 425°F (220°C). Heat 2 tablespoons of olive oil over high heat in a large skillet.
  2. Cook chicken, sweet potato, and onion: Add the ground chicken, cubed sweet potato, and chopped yellow onion to the hot skillet. Cook, breaking up the meat as it cooks, until the chicken is browned and the vegetables begin to soften, about 5 minutes.
  3. Add spices and simmer: Sprinkle in the chipotle chili powder, smoked paprika, chili powder, ground cumin, garlic powder, red pepper flakes, and kosher salt. Add 3/4 cup water, reduce heat to medium, and let simmer until the sauce thickens slightly around the chicken, approximately 10 minutes. Stir in the drained black beans.
  4. Assemble nachos: Arrange tortilla chips in a single layer on a large baking sheet. Sprinkle half of the shredded Mexican cheese evenly over the chips, then spoon the chicken mixture on top. Finish by adding the remaining cheese over the top.
  5. Bake nachos: Place the baking sheet in the preheated oven and bake for 10-15 minutes, until the cheese is fully melted and bubbly.
  6. Make jalapeño yogurt: While the nachos bake, combine the plain Greek yogurt, chopped jalapeños, and lime juice in a bowl. Season with a pinch of sea salt and mix well.
  7. Serve: Remove the nachos from the oven and immediately top with the prepared jalapeño yogurt, mashed avocado, fresh cilantro, green onions, and additional lime juice as desired. Serve hot.

Notes

  • You can seed the jalapeños to reduce heat or leave seeds in for extra spice.
  • Adjust chipotle chili powder according to your preferred spice level.
  • Use any Mexican blend cheese you like, such as Monterey Jack, cheddar, or a pre-shredded mix.
  • Sweet potato adds a nice sweetness and texture but can be substituted with diced bell peppers or corn for variation.
  • For a vegetarian version, omit chicken and add more black beans or substitute with a plant-based ground meat alternative.
  • Leftover nachos can be stored separately and reheated in the oven, but toppings like avocado and yogurt are best added fresh.

Find it online: https://cozyplatter.com/chipotle-chicken-nachos-with-jalapeno-yogurt-recipe/