Ultimate Nachos

mexican bean cheese appetizer kid-friendly cinco de mayo dinner lunch tex-mex cheddar tailgating jalapeño tortillas super bowl snack snack week sugar conscious wheat/gluten-free peanut free tree nut free soy free small plates

Rhoda Boone

Makes 12 servings

Source

Ingredients

2 tablespoons olive oil, plus more for grilling

2 tablespoons lime juice

2 cloves garlic, minced

1 1/2 teaspoons chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness

1 tablespoon olive oil

1/3 cup chopped red onion

2 cloves garlic, chopped

3 tablespoons chopped red-bell pepper

3/4 teaspoon chili powder

1 15-ounce can low-sodium pinto beans, rinsed and drained

1/2 tablespoon red-wine vinegar

1/4 teaspoon dried oregano

3/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 13-ounce bag restaurant-style tortilla chips

1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced

8 ounces sharp cheddar cheese, grated (about 2 cups)

8 ounces Monterey jack cheese, grated (about 2 cups)

1 medium tomato, chopped

1/2 small red onion, very thinly sliced

Sour cream, for serving

Cilantro leaves, for serving

Guacamole with Aleppo Pepper

Tomatillo Salsa with Serranos , or storebought tomatillo salsa

Spicy Tomato Salsa with Cilantro and Chiles , or storebought tomato salsa

Method

In a small bowl, whisk the oil, lime, garlic, chili powder, salt, and pepper together. Place the chicken in a resealable plastic bag and pour the marinade over. Toss to coat and marinate for 30 minutes.

Heat a lightly oiled grill or grill pan over medium-high heat. Grill the chicken turning once until cooked through, about 4 to 5 minutes per side. Allow to cool, then cut chicken in 1/2-inch cubes.

In a large skillet over medium heat, heat the olive oil. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and bell pepper and cook, stirring, until softened, 4 to 5 minutes more. Stir in the chili powder and cook until fragrant, 1 minute more. Remove from heat.

To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 1/4 cup water and pulse to combine. Add the onion mixture and pulse to combine. If necessary, add more water 1 tablespoon at a time and process until smooth. Taste and adjust seasoning.

Preheat oven to 400°. Add a small dollop of bean dip to the center of each chip (about 1/4 teaspoon per chip) and divide chips among 2 rimmed baking sheets. Sprinkle evenly with jalapeño slices and cheeses. Bake until cheese is bubbling and melted and the edges of chips are just starting to brown, 8 to 10 minutes. Top with tomato, onion, sour cream, grilled chicken, and cilantro. Serve immediately.