Nachos Recipe
red chili marinated chicken – pickled red onion – black beans – house fontina & aged cheddar – tomatillo salsa – sliced avocado – cilantro
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Ingredients
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Chicken & Marinade
Pickled Red Onion
Beans & Salsa
Other Nacho Components
Method
Chicken & Marinade
- 1
Marinate chicken
In a bowl, combine vegetable oil, red chili paste, smoked paprika, ground cumin, minced garlic, lime juice, salt and pepper. Add chicken thighs and coat thoroughly. Marinate at room temperature 15 minutes or refrigerate 30–60 minutes for more flavor.
- 2
Cook chicken
Heat a skillet over medium-high heat and add 1 tablespoon cooking oil. When hot, add marinated chicken and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are nicely browned. Remove to a cutting board, let rest 5 minutes, then thinly slice or shred into bite-sized pieces.
Pickled Red Onion
- 3
While chicken marinates, place sliced red onion in a jar or bowl. In a small saucepan, warm apple cider vinegar, water, sugar and 1/2 teaspoon salt just until sugar dissolves (do not boil). Pour warm pickling liquid over onions, press down so submerged, cool to room temperature and refrigerate at least 15 minutes. Pickled onions can be made up to 24 hours ahead.
Beans & Salsa
- 4
Prepare black beans
In a small saucepan over medium heat, combine drained black beans, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Warm 3–4 minutes, stirring occasionally. Keep warm.
- 5
Make tomatillo salsa
Roast or broil tomatillos and jalapeño on a sheet pan until charred in spots (6–8 minutes), turning once. Let cool slightly, then place tomatillos, jalapeño (remove stems and seeds if desired), cilantro, chopped white onion, 1 tablespoon lime juice and 1/2 teaspoon salt into a blender or food processor. Pulse until coarsely blended but still slightly chunky. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate briefly until assembly.
Assemble & Bake Nachos
- 6
Preheat oven to 400°F (200°C). Arrange half the tortilla chips in an even layer on a rimmed baking sheet or oven-safe platter.
- 7
Scatter half the warmed black beans evenly over chips, then sprinkle half each of the shredded fontina and aged cheddar. Add half of the sliced or shredded chicken, and a few spoonfuls of tomatillo salsa. Repeat with remaining chips, beans, cheeses and chicken to form two layers—this helps even melting.
- 8
Bake in preheated oven 6–9 minutes, until cheeses are melted and bubbly. If you prefer a bit of browning, switch to broil for 1 minute—watch closely to avoid burning.
- 9
Remove from oven. Top with pickled red onion, sliced avocado, chopped cilantro and lime wedges. Serve immediately with extra tomatillo salsa on the side if desired.
