Chicken & Black Bean Nachos

The ultimate nachos with layers of melted cheese, grilled chicken, and black beans

In college, my roommates and I were known to come home after the bars and make an epic (or so it seemed after hours of drinking) batch of nachos. It was a collaboration: someone would have a half-eaten bag of chips, a few people would have some cheese or salsa, and we'd throw it all together and eat it straight off the baking sheet. These nachos are so much better than that. They're full of grilled chicken (double or triple the recipe below and use the extras in tacos or fajitas), slow-cooked black beans, layers of melted cheese, and restaurant-style tortilla chips. The ingredients are important, but the real success comes in the construction - nachos need to be constructed in layers so that you're not left with a bunch of naked chips at the bottom. I also like to serve the condiments on the side, so each chip can be dipped in guacamole or salsa as guests wish. This is my ultimate version, but feel free to use whatever toppings you like best.


Related Recipes:
- Baked Tortilla Chips
- Homemade Guacamole
- Slow-Cooked Black Beans
- Tomatillo Salsa


Chicken & Black Bean Nachos:

• Season 1 boneless skinless chicken breasts with 1 tsp. cumin, 1 tsp. chile powder, and 1/2 tsp. kosher salt.
• Grill chicken for 4-5 minutes per side, or until outside has some char to it and the inside is just cooked.
• Let rest for a few minutes, then chop into small, bite-size pieces.*
• Meanwhile, arrange 1 even layer of tortilla chips on a baking sheet.
• Top with 3/4 c. grated cheddar cheese and 3/4 c. grated Monterey Jack cheese.
• Sprinkle with 1/4 c. cooked black beans and half of the chicken.
• Repeat with another layer of chips, cheese, beans, and chickens.
• Bake in a 400F oven for 8-10 minutes, or until cheese is bubbling and fully melted.
• Sprinkle with thinly sliced jalapeños and serve with guacamole, salsa, sour cream, etc.

Serves two-four (main dish)

Serves six-eight (appetizer)
*Can be cooked a day or two ahead and kept in the fridge. Or use any leftover cooked chicken you have on hand.