Ultimate Spicy Chicken & Black Bean Nachos
Ultimate Spicy Chicken & Black Bean Nachos are a versatile appetizer that are guaranteed to be the star of your party.
Equipment
- half-sheet pan
- Non-Stick Extra-Wide Heavy-Duty Aluminum Foil Use Reynolds Grill Foil1
- large microwave proof bowl
- Vinyl Gloves
Ingredients
- 4 c Shredded Rotisserie Chicken2 white meat
- 1 TBS Taco Seasoning
- 2 TBS Chipotle Peppers in Adobo Sauce finely chopped
- ¾ c Taco Sauce
- 15 oz Canned Black Beans rinsed and drained
- 14 oz Tortilla Chips thick and sturdy
- 8 oz Pepper Jack Cheese freshly shredded
- 8 oz Extra Sharp Cheddar Cheese freshly shredded
Toppings (Optional)
- 1 c Guacamole
- 1 c Sour Cream
- 1 TBS Cilantro finely minced
- 1 c Pico de Gallo
- 1 c Chopped Tomatoes
- 1 c Black Olive Slices
- 1 c Fresh Jalapeño Slices
- 1 c Pickled Jalapeño Slices
- 1 c Chopped Green Scallions
- 1 c Diced Avocado
Instructions
- Preheat the oven to 400°F and line a half-sheet pan with nonstick aluminum foil. Set the pan aside until ready to use. Place shredded rotisserie chicken in a large microwave-proof bowl, then stir in taco seasoning, finely chopped chipotle peppers in adobo sauce, and taco sauce. Then, gently stir in drained and rinsed black beans.
- Heat the mixture in the microwave for about three minutes, stirring every 30 seconds, or until warm.
- Spread half of the tortilla chips on the prepared pan. Put on a pair of vinyl gloves and sprinkle half of the warmed chicken mixture over the tortilla chips. Use your hands to break the mixture apart so it distributes evenly. Mix together freshly shredded Pepper Jack and extra-sharp cheddar cheeses. Then sprinkle half of the cheese mixture over the chicken and chips.
- Layer the remaining tortilla chips on top. Sprinkle the remaining chicken mixture over the tortilla chips. Use your hands to break the mixture apart so it distributes evenly. Then, sprinkle the remaining cheese over the chicken and chips. Bake in a 400°F oven for 10-15 minutes, or until the cheese has melted and begun to slightly brown.
- Remove from the oven and allow to cool for 5 minutes. Add your favorite toppings. I like to top the whole pan with guacamole, sour cream, and freshly minced cilantro. Then, set up a toppings bar that includes pico de Gallo, fresh jalapeño slices, black olive slices, pickled jalapeño slices, chopped tomatoes, chopped scallions, and diced avocados so that everyone can customize their own nachos.
- Yield 8 servings
Tips/Notes
- If you can't find Reynolds Non-Stick Grill Foil, you can use multiple pieces of regular non-stick foil, just make sure the entire pan is covered.
- I used all the white meat from one chicken.
Nutrition
Calories: 822kcalCarbohydrates: 61gProtein: 41gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.04gCholesterol: 116mgSodium: 1780mgPotassium: 1037mgFiber: 13gSugar: 7gVitamin A: 1637IUVitamin C: 30mgCalcium: 579mgIron: 4mg
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