Ultimate Nachos
A comforting kid-friendly Mexican dish. Ready in about 1 hour 15 minutes, serves 4.
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Ingredients
- • 30 ml vegetable oil
- • 15 ml lime juice
- • 2 cloves garlic
- • 10 g chili powder
- • to taste salt
- • to taste black pepper
- • 500 g chicken breast
- • 15 ml olive oil
- • 1 unit onion
- • 1 unit bell pepper
- • 400 g black beans
- • 15 ml vinegar
- • 2 g dried oregano
- • 60 ml water
- • 200 g tortilla chips
- • 2 units jalapeño
- • 200 g cheddar cheese
- • 200 g monterey jack cheese
- • 2 units tomato
- • 120 ml sour cream
- • 10 g fresh cilantro
Method
- 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
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
Grill chicken on medium-high heat for 4-5 minutes per side. Cool and cut into 1/2-inch cubes.
- 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
Pulse beans, vinegar, oregano, salt, pepper, and water in food processor. Add onion mixture and process until smooth, adding water if needed.
- 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
Bake at 205°C until cheese is bubbling and chips slightly brown, about 8-10 minutes.
- 8
Garnish with diced tomato, onion, sour cream, grilled chicken, and cilantro. Serve immediately.
