Chicken, Cheese, and Black Bean Nachos

Recipe by: Barbara Scott-Goodman | from The Ski Country Cookbook

Cookstr

Course: Main Course, Snack

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

This hearty nacho recipe is a good snack to serve to hungry friends coming in from the wintry cold. It’s fun to serve as finger food, eaten right out of the baking dish; it also makes a satisfying main course when served with rice and a salad.

Yield: Serves 6

INGREDIENTS

2 cups (about ½ pound) shredded cooked chicken meat
2 tablespoons fresh lime juice
Kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil
2 red bell peppers, stemmed, seeded, and finely chopped
1 jalapeno pepper, stemmed, seeded, and finely diced
1 garlic clove, finely diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (15.5 ounces) black beans, drained and rinsed
6 ounces yellow or blue corn tortilla chips
2 cups (½ pound) grated Monterey Jack cheese
¼ cup chopped scallions
½ cup chopped fresh cilantro
Hot sauce, for serving (optional)
Salsa, for serving (optional)

Directions

1. Preheat the oven to 375°F.

2. In a medium bowl, toss the chicken, lime juice, and salt and pepper to taste together and set aside.

3. In a large skillet, heat 2 tablespoons of the oil over medium heat. Saute the bell and jalapeno peppers until crisp-tender, about 5 minutes. Transfer to a small bowl. Heat the remaining tablespoon of oil in the same skillet over medium heat and cook the garlic, cumin, and chili powder, stirring, about 2 minutes. Stir in the beans and cook, stirring, until heated through, about 3 minutes.

4. In a shallow 3-quart baking dish or casserole, layer one half of the chips, pepper mixture, beans, chicken, and cheese. Repeat layering with the remaining chips, pepper mixture, beans, chicken, and cheese. Stir the scallions and cilantro together and sprinkle over the top. Bake until the cheese is melted, 10 to 12 minutes. Serve with hot sauce and salsa, if desired.