Ultimate Nachos

Ingredients for Ultimate Nachos

• 2 tablespoons olive oil, plus more for grilling

• 2 tablespoons lime juice

• 2 spicchi d'aglio, tritati

• 1 1/2 teaspoons chilli powder

• 1/2 cucchiaini di sale kosher

• 1/4 cucchiaini di pepe nero

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

• 1 cucchiaio di olio d'oliva

• 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 cucchiaini di origano essiccato

• 3/4 cucchiaini di sale kosher

• 1/4 cucchiaini di pepe nero macinato fresco

• 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 piccola cipolla rossa, affettata molto finemente

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.