Wednesday Recipe: Chicken and Pumpkin Sheet Pan Nachos


  • 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


  • 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!


-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.