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From Haley’s kitchen

Bang Bang Chicken Sheet-Pan Nachos

Mix the mayo, chili sauce, and sriracha together before you build the nachos, then split it in half, one part goes into the chicken so it's seasoned all the way through, and the rest drizzles on top after baking so it stays bright and sharp. This way you get the sauce flavor baked in and fresh at the same time.

Bang Bang Chicken Sheet-Pan Nachos
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Bang Bang Chicken Sheet-Pan Nachos

Yield: 6 people

Gather

Ingredients

  • 1 bag tortilla chips
  • 1 bag Mexican blend shredded cheese
  • 1 rotisserie chicken - shred
  • 1/2 sweet purple onion - diced
  • unit chopped fresh cilantro
  • 4-5 fresh jalapeño peppers sliced
Bang Bang Sauce
  • 1.5 cups mayonaise
  • 1/4 cup sweet Thai chili sauce
  • 2-4 Tablespoons siracha (to taste)

Let’s cook

Steps

  1. Preheat oven to 400 degrees
  2. Cover a sheet pan with parchment or foil
  3. Dump bag of chips on sheet pan
  4. Combine sauce ingredients. Set aside.
  5. In a bowl combine half of the sauce with shredded rotisserie chicken.
  6. Top chips with shredded cheese , chicken mixture, diced purple onions, sliced jalapeños. Bake about 8-10 minutes or until everything is melted and heated. Top with remaining toppings (cilantro, and drizzle the rest of the bang bang sauce on top.

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