Roasted Chicken Nachos with Chipotle Cheese Sauce Recipe

  • Yield:

    6 to 8 appetizer servings

  • Total Time:

    40 mins

  • Prep Time:

    25 mins

  • Cook Time:

    15 mins


  • Chipotle Cheese Sauce
  • 2 tablespoons MaSeCa® Instant Corn Masa Mix
  • 1 teaspoon Mazola® Chicken Flavor Bouillon Powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons Mazola® Corn Oil
  • 1 cup half and half OR whole milk
  • 1 cup water
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 2 teaspoons minced, canned chipotle chiles in adobo sauce (more for spicier taste)
  • Pan Seared Vegetables
  • 2 tablespoons Mazola® Corn Oil
  • 1-1/2 cup fresh OR thawed frozen corn
  • 1 red bell pepper, seeded and diced
  • 1 to 3 jalapeno peppers, seeded and diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • Nachos
  • 1 bag (13 ounces) sturdy tortilla chips
  • 3 cups pulled or bite-size diced roasted chicken
  • 2 green onions, thinly sliced
  • 1/4 cup minced fresh cilantro
  • 1 cup halved grape tomatoes


  1. Step 1) Preheat oven to 400°F. Cover a large rimmed baking sheet with aluminum foil.
  2. Step 2) Combine corn masa mix, bouillon powder, garlic, salt and pepper in a small bowl; set aside. Heat 2 tablespoons oil in a saucepan over low heat. Add the corn masa mixture; using a wire whisk, stir until smooth and bubbling but not browned, about 1 minute. Increase heat to medium; gradually add the half and half and water, stirring constantly.
  3. Step 3) Continue to stir and cook for 6 to 8 minutes until mixture is smooth, thickened and gently bubbling. Remove from heat, add cheese and chipotles; stir until cheese is melted and sauce is smooth. Cover sauce and set aside.
  4. Step 4) Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. When oil is hot, add corn and peppers. Cook for 1 minute with stirring. Stir and continue to cook for 1 minute. Remove from heat, stir in black beans and set aside.
  5. Step 5) To assemble the nachos, spread the tortilla chips on the lined pan. Evenly distribute the vegetable mixture, chicken and cheese sauce over the prepared tortilla chips. Bake for 7 to 10 minutes or until chips begin to brown. Remove from oven, sprinkle with green onions, tomatoes and cilantro. Serve immediately
  6. Recipe tip: Try drizzling on a little salsa verde or your favorite salsa for an extra kick.