Chicken Nachos Recipe

Sear

Preheat oven to 325°F (163°C). Season short ribs with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbs olive oil in an ovenproof pot over medium-high heat. Sear short ribs 2–3 minutes per side until browned. Remove and set aside.

Build braise

Add diced onion to the pot and cook 4–5 minutes until softened. Add smashed garlic and tomato paste and cook 1 minute. Deglaze with red wine (0.25 cup) scraping browned bits, then add beef broth (1 cup), bay leaf, remaining salt (0.25 tsp) and pepper. Return short ribs to pot, bring to a simmer.

Braise

Cover and transfer to the oven for 2 to 2.5 hours until meat is fork-tender. Alternatively simmer on low on the stovetop for the same time. Remove ribs, shred meat with forks, and skim or reduce braising liquid to a thick sauce (about 5–8 minutes over medium-high) and toss shredded meat briefly in reduced sauce. Keep warm.

While ribs braise or during the last 30 minutes, prepare the chicken. Toss chicken with 1 tbs olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, 0.5 tsp black pepper and 1 tbs lime juice. Heat a skillet over medium-high heat and cook chicken 5–7 minutes per side (thighs) until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then shred or thinly slice. Keep warm.

Combine 1 cup rinsed black beans, 1 cup corn, 0.5 cup red bell pepper, 0.25 cup red onion, 0.25 cup cilantro, 1 tbs lime juice, 1 tsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper in a bowl. Taste and adjust seasoning. Chill briefly or hold at room temperature.

Whisk together 2 tsp aji amarillo paste, 0.25 cup mayonnaise, 1 tsp lime juice, 0.5 tsp honey and 0.25 tsp salt until smooth. Adjust heat/ acidity to taste by adding more paste or lime juice. Transfer to a squeeze bottle or small bowl.

Preheat broiler to high (or oven to 450°F / 230°C). On a large rimmed baking sheet or ovenproof platter, spread 12 cups of tortilla chips in an even single-to-double layer. Spoon half of the shredded chicken and half of the braised short rib evenly over chips. Scatter half the shredded jack-cheddar blend and drizzle half the queso over the top.

Place under the broiler (or in the oven) 2–4 minutes until cheese melts and queso is bubbly. Watch closely to avoid burning.

Remove from oven and immediately top with remaining chicken and short rib, remaining shredded cheese, and a light drizzle of remaining queso. Spoon black bean & corn salsa evenly across the nachos. Dot pickled jalapeños if using.

Finish with thinly sliced green onions and chopped cilantro. Drizzle aji amarillo sauce over the nachos in a zigzag. Serve with lime wedges on the side for squeezing.