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–+ servings
A colorful sheet pan of loaded nachos topped with shredded meat, melted cheese, diced tomatoes, corn kernels, sliced red onions, chopped cilantro, and lime wedges. The nachos sit on a parchment paper-lined blue tray set on a marble surface.
gluten-free/Nut Free/Refined Sugar Free/snacks

Summertime Chicken Nachos with Corn Salsa

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Nicole Modic
SERVES 4 Servings
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These crispy, loaded Summertime Chicken Nachos with Corn Salsa are gluten-free and perfect for serving a crowd... or, enjoying all on your own! This recipe is a collaboration between myself and the one-and-only "Chefbae" (aka TikTok's favorite celebrity private chef) and we know you're going to love it.

Ingredients

For the Chicken:

  • 2 Cups Rotisserie Chicken cooked and shredded
  • 1 Teaspoon Coconut Sugar
  • 1 Teaspoon Paprika
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Chipotle Chili Powder

For the Corn Salsa:

  • 1 Cup Frozen Corn cooked
  • ½ Cup Cherry Tomatoes quartered or diced
  • 3 Tablespoons Red Onions diced
  • 3 Tablespoons Fresh Cilantro chopped
  • 1 Lime juiced and zested
  • Sea Salt to taste
  • Ground Black Pepper to taste

For Serving:

  • 1 Bag Tortilla Chips
  • 8-10 Ounces Sharp Cheddar Cheese grated
  • Marinated Red Onions grab the recipe here!

Instructions

  • To make these nachos, start by preheating your oven to 350 F.
  • Next, use a fork to shred the rotisserie chicken and add it to a bowl alongside the coconut sugar, paprika, garlic powder, and chipotle chili powder. Toss until the chicken is fully coated in the seasoning blend.
  • Line a baking sheet with parchment paper and spread the tortilla chips out evenly across the baking sheet.
  • Spread the chicken out evenly across the tortilla chips, then top with the shredded cheese.
  • Transfer the tray to the oven and bake for 8-10 minutes, until the cheese has fully melted.
  • While the nachos are in the oven, prepare the corn salsa. Cook the frozen corn according to package directions and chop the cherry tomatoes, red onions, and cilantro. Add them to a bowl alongside the lime juice, lime zest, sea salt, and ground black pepper. Set the salsa aside.
  • Once the nachos are done, remove them from the oven and allow them to cool slightly. Then, top with the corn salsa and marinated red onions (if using) then serve and enjoy!
Calories: 874kcal | Carbohydrates: 69g | Protein: 53g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 1046mg | Potassium: 395mg | Fiber: 6g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 13mg | Calcium: 496mg | Iron: 2mg

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