Ultimate Nachos

Ingredients for Ultimate Nachos

• 2 tablespoons olive oil, plus more for grilling

• 2 tablespoons lime juice

• 2 cloves garlic, minced

• 1 1/2 teaspoons chilli powder

• 1/2 teaspoons kosher salt

• 1/4 teaspoons black pepper

• 675g boneless, skinless chicken breasts, pounded to 1-inch thickness

• 1 tablespoon olive oil

• 80ml chopped red onion

• 2 cloves garlic, chopped

• 3 tablespoons chopped red-pepper

• 3/4 teaspoons chilli powder

• 1 425g can low-sodium pinto beans, rinsed and drained

• 1/2 tablespoons red-wine vinegar

• 1/4 teaspoons dried oregano

• 3/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1 375g bag restaurant-style tortilla crisps

• 1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced

• 230g sharp cheddar cheese, grated (about 230g )

• 230g Monterey jack cheese, grated (about 325g )

• 1 medium tomato, chopped

• 1/2 small red onion, very thinly sliced

• Soured cream, for serving

• Coriander leaves, for serving

• Guacamole with Aleppo Pepper

• Tomatillo Salsa with Serranos , or storebought tomatillo salsa

• Spicy Tomato Salsa with Coriander and Chillies , or storebought tomato salsa

In a small bowl, whisk the oil, lime, garlic, chilli 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.

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.

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 pepper and cook, stirring, until softened, 4 to 5 minutes more. Stir in the chilli powder and cook until fragrant, 1 minute more. Remove from heat.

To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 60ml 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.

Preheat oven to 400°. Add a small dollop of bean dip to the centre of each chip (about 1/4 teaspoons 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, soured cream, grilled chicken, and coriander. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.