ULTIMATE NACHOS FOOD



Ultimate Nachos image

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.

Provided by Rhoda Boone

Categories     Bean     Cheese     Appetizer     Kid-Friendly     Cinco de Mayo     Dinner     Lunch     Cheddar     Tailgating     Jalapeño     Tortillas     Super Bowl     snack     snack week     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 12 servings

Number Of Ingredients 32

For the grilled chicken:
2 tablespoons olive oil, plus more for grilling
2 tablespoons lime juice
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness
For the pinto bean dip:
1 tablespoon olive oil
1/3 cup chopped red onion
2 cloves garlic, chopped
3 tablespoons chopped red-bell pepper
3/4 teaspoon chili powder
1 15-ounce can low-sodium pinto beans, rinsed and drained
1/2 tablespoon red-wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
For the nachos:
1 13-ounce bag restaurant-style tortilla chips
1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced
8 ounces sharp cheddar cheese, grated (about 2 cups)
8 ounces Monterey jack cheese, grated (about 2 cups)
1 medium tomato, chopped
1/2 small red onion, very thinly sliced
Sour cream, for serving
Cilantro leaves, for serving
Additional toppings (pick one or more):
Guacamole with Aleppo Pepper
Tomatillo Salsa with Serranos , or storebought tomatillo salsa
Spicy Tomato Salsa with Cilantro and Chiles , or storebought tomato salsa

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