Ultimate Nachos

Ingredients

• •2 tablespoons olive oil, plus more for grilling
• •2 tablespoons lime juice
• •2 cloves garlic
• •1½ teaspoons chili powder
• •½ teaspoon kosher salt
• •¼ teaspoon black pepper
• •1½ pounds boneless skinless chicken breasts
• •1 tablespoon olive oil
• •⅓ cup chopped red onion
• •2 cloves garlic
• •3 tablespoons chopped red-bell pepper
• •¾ teaspoon chili powder
• •1 can low-sodium pinto beans
• •½ tablespoon red-wine vinegar
• •¼ teaspoon dried oregano
• •¾ teaspoons kosher salt
• •¼ teaspoon freshly ground black pepper
• •1 bag restaurant-style tortilla chips
• •2 whole jalapeños
• •8 ounces sharp cheddar cheese
• •8 ounces Monterey jack cheese
• •1 whole medium tomato
• •½ whole small red onion
• •1 cup sour cream
• •½ cup cilantro leaves
• •1 cup guacamole
• •1 cup tomatillo salsa
• •1 cup tomato salsa
• •1 cup tomato salsa

Cooking Instructions

1. 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.

   30 min

2. 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.

   10 min

3. 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.

   10 min

4. 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 min

5. 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 jalapeño 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.

   10 min