Author Notes
This recipe uses many fresh ingredients and makes for a nice alternative to traditional beef nachos. —Liz
Ingredients
- Homemade corn tortilla nacho chips
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2 7.5 ounces
Package of corn tortillas
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1/2
Lime
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1 teaspoon
Kosher salt
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1 tablespoon
Lime zest
- Chicken Nachos
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2 cups
Shredded cooked chicken
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1/2 teaspoon
Garlic powder
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1/2 teaspoon
Kosher salt
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1/2 teaspoon
Pepper
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1 teaspoon
Cilantro
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15 ounces
Canned black beans
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2
Cooked corn on the cob:
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1 cup
Shredded pepper jack cheese
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1 cup
Shredded mild cheddar cheese.
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1/2 cup
Small diced tomatoes
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1 cup
Shredded lettuce
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Ounce
Your favorite gourmet salsa
-
Sour cream
-
Jalapeño slices (optional)
Directions
- Homemade corn tortilla nacho chips
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Set oven to 450 degrees.
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Drizzle olive oil on several cookie sheets.
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Cut the tortillias into quarters and arrange on cookie sheets.
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Drizzle more olive oil on top of tortilla wedges.
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Sprinkle with kosher salt.
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Sprinkle with lime zest.
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Cook for 30 minutes or until chips are toasted and crunchy without being burned.
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Set aside.
- Chicken Nachos
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Re-heat shredded chicken with garlic powder, kosher salt, pepper and cilantro.
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Stir in the black beans, keep cooking over low heat.
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Cut the corn off the cob and add to the chicken mixture.
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Layer the cooked tortilla chips on platter.
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Add layer of pepper jack cheese.
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Add Layer of chicken,bean and corn mixture.
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Add a sprinkle more of cilantro over nachos.
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Add layer of cheddar cheese.
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Put under broiler, middle rack, to melt cheese, about 5-7 minutes.
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Once out of broiler, add the shredded lettuce and diced tomatoes
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Put 1-2 tablespoons of sour cream and salsa on side of nacho platter.
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Squeeze some Lime juice over platter (option).
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