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Hot Honey Chipotle Chicken Nachos

These chicken sheet pan nachos are loaded with flavor and so crunchy and delicious. Honey honey, chipotle BBQ spice, sauce, queso and a mango pico make these nachos extra flavorful and wild.
5 from 4 votes
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Ingredients

  • 1 teaspoon brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon chipotle chili powder
  • 1 ½ cups cooked shredded chicken
  • 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
  • 1/2 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 

  • Preheat the oven to 350 degrees F.
  • Stir together the sugar, smoked paprika, garlic powder and chipotle powder in a large bowl. Add the shredded chicken and toss well until all of the chicken is coated.
  • Place your tortilla chips on a baking sheet. I use the whole bag and really spread them out. Sprinkle on half of the cheddar. Top with the chicken. Add the remaining cheddar. Add a drizzle of BBQ sauce. Bake for 10 minutes, or until the cheese is melty and everything is warm.
  • Remove from the oven. Add a drizzle of hot honey all over the nachos. If you want to drizzle on queso, do that too. Sprinkle on the mango pico, some cilantro, cotija cheese if you wish and/or pickled onions. Spritz with lime juice and serve!

mango pico de gallo

  • Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.
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