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Agave Nachos Recipe

Name: Agaves Agave Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups yellow corn tortilla chips; 2 cups shredded Oaxaca or Monterey Jack cheese; 1 cups crumbled queso fresco or cotija; 1 cup pickled red onions (drained); 0.5 cup fresh cilantro leaves, chopped; 4 to taste lime wedges; 0.75 cup sour cream or Mexican crema; 2 tablespoons agave nectar; 1 tsp chipotle in adobo, minced; 1 tablespoons fresh lime juice; 0.25 tsp salt; 1 tablespoons warm water (to thin); 1 pound boneless skinless chicken thighs, cut into bite-size strips; 2 tablespoons agave nectar; 1 tablespoons soy sauce or tamari; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tablespoons olive oil; 1 cup optional: canned black beans, rinsed and drained (vegetarian); 1 cup ripe tomato, seeded and diced; 1 whole jalapeño, thinly sliced; 2 tablespoons green onions, thinly sliced; 1 whole avocado, diced

Inspired by Agave

Time35m

Serves4

Make Agave Nachos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortilla chips & assembly

6 cups yellow corn tortilla chips

2 cups shredded Oaxaca or Monterey Jack cheese

1 cups crumbled queso fresco or cotija

1 cup pickled red onions (drained)

1/2 cup fresh cilantro leaves, chopped

4 to taste Lime wedges

Agave chipotle crema

3/4 cup sour cream or Mexican crema

2 tablespoons agave nectar

1 tsp chipotle in adobo, minced

1 tablespoons Fresh lime juice

1/4 tsp Celtic sea salt

1 tablespoons warm water (to thin)

Spiced agave chicken (or black beans for vegetarian)

1 pound boneless skinless chicken thighs, cut into bite-size strips

2 tablespoons agave nectar

1 tablespoons soy sauce or tamari

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp kosher salt

1/4 tsp black pepper

1 tablespoons olive oil

1 cup optional: canned black beans, rinsed and drained (vegetarian)

Fresh toppings

1 cup ripe tomato, seeded and diced

1 whole jalapeño, thinly sliced

2 tablespoons green onions, thinly sliced

1 whole avocado, diced

Method

Agave chipotle crema

Make the crema

In a small bowl combine sour cream (or crema), agave nectar, minced chipotle, lime juice and salt. Whisk until smooth. If too thick to drizzle, whisk in warm water, 1 teaspoon at a time, until you reach a pourable but still creamy consistency (about 1 tablespoon). Taste and adjust agave or lime as needed. Set aside in refrigerator.

Spiced agave chicken (or black beans)

Marinate chicken

In a medium bowl mix agave nectar, soy sauce, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper and olive oil. Add the chicken strips and toss to coat. Let sit at room temperature for 10–15 minutes (or cover and refrigerate up to 2 hours).

Cook chicken (or prepare beans)

Heat a large skillet over medium-high heat. Add a teaspoon of oil if pan is dry. Add chicken strips in a single layer and cook 3–4 minutes per side until caramelized and cooked through (internal temperature 165°F / 74°C). Remove from heat and let rest 3 minutes, then roughly chop into bite-size pieces. If using canned black beans instead of chicken: toss rinsed beans with 1 teaspoon agave, 0.25 tsp smoked paprika, pinch of salt, and warm in a skillet for 2–3 minutes until heated through.

Tortilla chips & assembly

Preheat oven

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment or foil for easier cleanup.

Layer chips and cheese

Spread 3 cups of tortilla chips in an even single layer on the baking sheet. Scatter half of the shredded Oaxaca/Monterey Jack evenly over the chips. Add half of the cooked chicken (or seasoned black beans), then sprinkle half of the pickled red onions, diced tomato, jalapeño slices, and green onions. Top with the remaining 3 cups of chips, then the remaining shredded cheese in an even layer. Finish with crumbled queso fresco/cotija.

Bake

Bake in the preheated oven for 6–8 minutes, or until the cheese is fully melted and bubbling. Watch closely to avoid burning chips.

Finish and serve

Remove from oven. Drizzle the agave chipotle crema evenly over the hot nachos. Scatter pickled red onions, chopped cilantro, diced avocado, and extra jalapeño slices on top. Serve immediately with lime wedges for squeezing over the nachos.