Ultimate Chicken Nachos
Ingredients
- 18 oz corn chips approximately
- 3 chicken breasts
- 1 15 oz can black beans rinsed and drained
- 1 large red onion diced
- 1 Roma tomato diced
- 3 cloves garlic minced
- 1 bunch cilantro
- 1 serrano pepper deseeded and minced
- 1 avocado diced
- 8 oz shredded Mexican blend cheese
- 8 oz shredded cheddar cheese (or Parmesan or mozzarella)
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp paprika 1 tsp oregano
- Salt, pepper to taste
- sour cream to top
Instructions
- In a large pot, place chicken breasts and add enough water to completely cover them. Bring pot to a boil, cover it, and reduce to a simmer. Let chicken simmer for about 10-14 minutes or just until no longer pink (if it’s still a tiny bit pink at this point, that’s ok- you’ll continue cooking it).
- At this point, remove chicken and let it rest for about 10 minutes before shredding it with two forks (or the meat shredder you see below). Add shredded chicken to a pan with some olive oil and the cayenne pepper, cumin, and salt/pepper. Cook on medium heat until chicken is completely cooked through (no longer any pinand spices are mixed in. Set aside
- Meanwhile in a smaller pot, saute garlic with half of the onion in olive oil until golden. At this point, add oregano, beans, and about 3 tbsp water (to reach desired consistencand simmer. After about 5 minutes, mash the beans using a potato masher (or anything realluntil it reaches desired smoothness.
- In a large baking dish, arrange half of the chips and sprinkle over half of the cheese. Broil for about 3 minutes or until cheese is fully melted. Remove from oven and add chicken and remaining cheese. Broil for another ~3 minutes or until cheese is melted and chicken starts to brown.
- Remove from oven and add remaining toppings sequentially (including the other half of the onion), saving the sour cream and cilantro for last.
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