Ultimate Nachos

Name: Ultimate Nachos
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 jalapenos (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; , or storebought tomatillo salsa; , or storebought tomato salsa

27 ingredients

5 steps

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 jalapenos (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
, or storebought tomatillo salsa
, or storebought tomato salsa

Directions

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.
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.
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.
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

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 jalapeno 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.