Name: Chipotle Chicken Nachos with Avocado Ranch Dressing
Ingredients: 3 boneless, skinless chicken breasts; ½ cup red onion; 3 cloves garlic; 2 teaspoons cumin; 2 teaspoons dried oregano; 2 tablespoons adobo sauce, optional (but worth it!); 2 tablespoons chili powder; 2 teaspoons cumin; 2 teaspoons dried oregano; 2 tablespoons olive oil; 1 avocado; 1 (1 packet) dry ranch seasoning; 1 cup sour cream; ½ to 1 cup buttermilk (depending on desired consistency); Chipotle chicken, from above; 1 large bag nachos, your favorite; 2 cups shredded Monterey Jack blend cheese; 2 roma tomatoes, seeded and diced; ¼ cup pickled jalapenos, drained; ½ cup black beans, drained and rinsed; ¼ cup chopped fresh cilantro; Sour cream, salsa, diced avocado, sliced black olives, and/or avocado ranch dressing, for serving

Ingredients

Scale

For the chipotle chicken:

3 boneless, skinless chicken breasts
½ cup red onion
3 cloves garlic
2 teaspoons cumin
2 teaspoons dried oregano
2 tablespoons adobo sauce, optional (but worth it!)
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
2 tablespoons olive oil

For avocado ranch dressing:

1 avocado
1 (1 packet) dry ranch seasoning
1 cup sour cream
½ to 1 cup buttermilk (depending on desired consistency)

For assembling the nachos:

Chipotle chicken, from above
1 large bag nachos, your favorite
2 cups shredded Monterey Jack blend cheese
2 roma tomatoes, seeded and diced
¼ cup pickled jalapenos, drained
½ cup black beans, drained and rinsed
¼ cup chopped fresh cilantro
Sour cream, salsa, diced avocado, sliced black olives, and/or avocado ranch dressing, for serving

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Instructions

To make the chipotle chicken marinade: Place all ingredients EXCEPT the chicken and 2 tablespoons of olive oil for cooking in a blender or food processor. Pulse to combine. Place chicken in a zip top freezer bag and pour marinade over the chicken. Seal the bag, turning to coat the chicken, and refrigerate for at least 30 minutes to overnight.
To cook the chicken: Preheat oven to 400 degrees. Prepare a baking dish with nonstick cooking spray. Remove chicken from marinade and place in baking dish. Cover the dish with foil. Bake for 30 to 45 minutes, depending on the thickness of the chicken, or until a thermometer inserted into the thickest part of the chicken breast reads 165 degrees. Remove the chicken from the oven and allow to rest while covered for 10 to 15 minutes. Then, carefully cut the chicken into bite-size pieces. The chicken can be used immediately or stored in the refrigerator (3 days) or freezer (3 months).
To make ranch avocado sauce: Place avocado, ranch seasoning, sour cream, and ½ cup buttermilk in food processor or blender. Puree adding more buttermilk if needed. Refrigerate in an airtight container up to 4 days or until the sauce discolors.
To assemble the nachos: Preheat the oven to 350 degrees. Prepare a large baking sheet with aluminum foil for easier clean up. Spritz lightly with nonstick cooking spray. Layer the nacho chips over the pan. To the nachos, add these layers: ½ cup cheese, chicken, beans, and remaining cheese. Bake for 10 to 15 minutes or until the cheese has melted and the chips are lightly browned.
Serve the nachos with additional toppings or create a toppings buffet.