Chicken and Pumpkin Sheet Pan Nachos
by Angie Ash, EVP
Get a taste of fall in this chicken and pumpkin mash-up. Who knew these two flavors could be so delicious!
Chicken and Pumpkin Sheet Pan Nachos
Ingredients
- ½ small pie pumpkin, peeled and diced
- 3 tablespoons coconut oil
- 4 cups cooked and shredded rotisserie chicken
- 9 ounces organic tortilla chips
- 6 ounces freshly shredded cheddar cheese
- 1 jalapeno, sliced
- ½ small red onion, diced
- ¼ fresh cilantro, chopped
- 1 juice of 1 lime
- 4 ounces cotija or queso fresco cheese
Instructions
- Preheat your oven to 400 degrees.
- Spread the tortilla chips into a large sheet pan.
- Peel the pumpkin using a regular vegetable peeler.
- Cut the pumpkin in half and scoop out the seeds. (Save them to toast!)
- Dice half of the pumpkin into small pieces. (Boil and puree the rest for homemade pumpkin puree)
- Sauté the diced pumpkin and 3 tablespoons of coconut oil in a large skillet over medium heat for about 10 minutes or almost until soft. Don’t overcook them, as you’ll still be cooking them in the oven with the nachos.
- Top the chips with the cooked chicken, shredded cheese, diced red onion, sliced jalapeno, and sauteed pumpkin.
- Bake the nachos for 15 minutes.
- Remove the nachos from the oven all cool for a few minutes. Sprinkle with cheese and fresh cilantro.
- Finish with the juice of 1 lime and serve immediately!
Notes
-Cubed butternut squash can be substituted in this recipe to save time. You can find it pre-cut in the frozen aisle of larger supermarkets.
-Quality matters! Buy organic tortilla chips and fresh cheese instead of the bagged, pre-shredded kind for the best taste.
-No cotija or queso fresco in your area? Substitute feta cheese.
-Quality matters! Buy organic tortilla chips and fresh cheese instead of the bagged, pre-shredded kind for the best taste.
-No cotija or queso fresco in your area? Substitute feta cheese.
September 20, 2021
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