Sheet Pan Buffalo Chicken Nachos

These Sheet Pan Buffalo Chicken Nachos are guaranteed to be a show-stopper! This recipe comes loaded with deliciously spicy buffalo shredded chicken, spinach, arugula, onions, bell peppers, tomatoes, jalapeños, and cheese over crispy organic tortilla chips. Using all organic ingredients and a healthier way to enjoy a favorite hand-held classic. Easy to make and only one pan required!

Sheet Pan Buffalo Chicken Nachos

INGREDIENTS

• 2-3 cups shredded organic chicken breasts, cooked (See Notes!)
• 1 (12 oz.) bag organic tortilla chips (I use Xochitl)
• 1/2 cup organic spinach
• 1/2 cup organic arugula
• 1/2 red onion, diced
• 1 cup grape tomatoes, halved
• 1-2 jalapeños, diced
• 2 cups shredded cheese (Mild Cheddar, Cheddar, etc.) (I use Organic Valley)
• 1 cup Buffalo Hot sauce,
• 1 Tbsp BBQ Sauce, Homemade or Store-bought (See Notes!)
• 2 Tbsps unsalted butter
• 1 Tbsp honey (See Notes!)
• pinch of sea salt
• pinch of black pepper
• pinch of red pepper flakes
• 1 tsp dried parsley

Toppings:

• sour cream (I use Daisy Brand)
• condiment sauce (I use YellowBird Sauce)
• Guacamole, optional

INSTRUCTIONS

• Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet with parchment (for an easy clean up).
• In the meantime, add shredded chicken breast to a medium saucepan of medium-high, along with butter, buffalo sauce, honey, salt + black pepper (to taste), dried parsley, red pepper flakes and a Tbsp of BBQ sauce, stirring everything together, until fully coated and tender, about 5-6 minutes. Remove from heat and set aside.
• Now, add the tortilla chips to the prepared baking sheet, spreading them out evenly, followed with: spinach, arugula, buffalo chicken, shredded cheese, bell peppers, onions, tomatoes, and jalapeños. Top with a final layer of shredded cheese, if preferred.
• Bake for 15-20 minutes, until veggies are tender and cheese is fully melted.
• Remove from oven and top with a scoop of sour cream and your favorite condiment. Wallah!
• Bon Appetit!

TIPS & TRICKS

CHICKEN:Wash and season chicken breasts with sea salt and pepper. Roast (at 400 degrees Fahrenheit) in foil paper for about 20-30 minutes, or until cooked through and shred using two forks or a knife. 

HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **WHIP TOGETHER: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**

BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.

SWEETENER:You can always substitute honey with Agave or maple syrup.

STORAGE:Best if consumed within the same day. However, leftovers can be kept tightly wrapped in a tightly sealed container, refrigerated for 1-2 days for optimal taste.

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