Ultimate Nachos
A loaded platter of crispy tortilla chips topped with marinated grilled chicken, seasoned bean dip, melted cheeses, and fresh vegetables. These restaurant-style nachos are finished with all the classic toppings including sour cream, guacamole, and multiple salsas.
Ingredients
- •2 tablespoons olive oil, plus more for grilling
- •2 tablespoons lime juice
- •2 cloves garlic
- •1½ teaspoons chili powder
- •½ teaspoon kosher salt
- •¼ teaspoon black pepper
- •1½ pounds boneless skinless chicken breasts
- •1 tablespoon olive oil
- •⅓ cup chopped red onion
- •2 cloves garlic
- •3 tablespoons chopped red-bell pepper
- •¾ teaspoon chili powder
- •1 can low-sodium pinto beans
- •½ tablespoon red-wine vinegar
- •¼ teaspoon dried oregano
- •¾ teaspoons kosher salt
- •¼ teaspoon freshly ground black pepper
- •1 bag restaurant-style tortilla chips
- •2 whole jalapeños
- •8 ounces sharp cheddar cheese
- •8 ounces Monterey jack cheese
- •1 whole medium tomato
- •½ whole small red onion
- •1 cup sour cream
- •½ cup cilantro leaves
- •1 cup guacamole
- •1 cup tomatillo salsa
- •1 cup tomato salsa
- •1 cup tomato salsa
Cooking Instructions
- 1.
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.
30 min
- 2.
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.
10 min
- 3.
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.
10 min
- 4.
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.
5 min
- 5.
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.
10 min
