Ultimate Nachos

Method

1. 1

   Gather ingredients: 30 ml vegetable oil, 15 ml lime juice, 2 cloves garlic, 10 g chili powder, salt, black pepper, 500 g chicken breast, 15 ml olive oil, 1 onion, 1 bell pepper, 400 g black beans, 15 ml vinegar, 2 g dried oregano, 60 ml water, 200 g tortilla chips, 2 jalapeños, 200 g cheddar, 200 g monterey jack, 2 tomatoes, 120 ml sour cream, 10 g cilantro. Tools: small bowl, whisk, resealable bag, grill pan, large skillet, food processor, 2 baking sheets.

2. 2

   Whisk vegetable oil, lime juice, half the garlic, 5g chili powder, salt, and pepper in a small bowl. Place chicken in bag, add marinade, and coat.

3. 3

   Grill chicken on medium-high heat for 4-5 minutes per side. Cool and cut into 1/2-inch cubes.

4. 4

   Heat olive oil in skillet. Sauté chopped onion for 5 minutes. Add remaining garlic and bell pepper; cook 5 minutes. Stir in 5g chili powder for 1 minute.

5. 5

   Pulse beans, vinegar, oregano, salt, pepper, and water in food processor. Add onion mixture and process until smooth, adding water if needed.

6. 6

   Preheat oven to 205°C. Place chips on baking sheets. Add 1/4 tsp bean dip to each chip. Top with jalapeños and cheeses.

7. 7

   Bake at 205°C until cheese is bubbling and chips slightly brown, about 8-10 minutes.

8. 8

   Garnish with diced tomato, onion, sour cream, grilled chicken, and cilantro. Serve immediately.