Chicken and Pumpkin Sheet Pan Nachos
- ½ small pie pumpkin, peeled and diced
- 3 tbsp coconut oil
- 4 cups cooked and shredded rotisserie chicken
- 9 oz organic tortilla chips
- 6 oz freshly shredded cheddar cheese
- 1 jalapeno, sliced
- ½ small red onion, diced
- ¼ fresh cilantro, chopped
- 1 juice of 1 lime
- 4 oz cotija or queso fresco cheese
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.
-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.
