For delivery of in-stock items by 12/25, orders must be received by Tuesday, 12/14.

Maple Adobo Pulled-Chicken Nachos

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    15 min.
  • Serves
    Serves:
    6-8

Sweet and tangy, these easy pulled-chicken nachos are assembled with rotisserie chicken for speedy preparation. Serve as a crowd-pleasing appetizer or for family dinner.

Recipe tags: adobo base, easy difficulty, main, chicken, roast

Ingredients

Quantity Ingredient
2 tbsp olive oil
1 tbsp Better Than Bouillon® Adobo Base
2 tbsp lime juice
2 tbsp pure maple syrup
2½ cups shredded rotisserie chicken
1 bag (9.5 oz) tortilla chips
4 cups shredded Monterey Jack cheese
3 green onions, thinly sliced
⅓ cup sour cream
1 avocado, halved, pitted, peeled and diced
2 radishes, thinly sliced

Directions

  • 1

    Preheat oven to 400°F.

  • 2

    In large skillet set over medium heat, heat oil. Add Culinary Collection Adobo, lime juice, maple syrup and 2 Tbsp water; bring to a boil. Stir in chicken. Cover and cook, stirring occasionally, for 2 to 3 minutes or until chicken is heated through and coated evenly with sauce.

  • 3

    Arrange half the tortillas chips on a parchment paper–lined baking sheet. Scatter half the chicken, half the Monterey Jack cheese and half the green onions over top. Repeat layers 1 more time

  • 4

    Bake for 8 to 10 minutes or until cheese has melted. Drizzle with sour cream and sprinkle with avocado and radishes.

Tips: For loaded nachos, add also rinsed drained canned black beans, fresh or pickled jalapeño pepper slices and diced tomatoes to nachos before baking.