Ultimate Nachos

Ingredients for Ultimate Nachos

• 2 tablespoons olive oil, plus more for grilling

• 2 colheres de sopa de suco de limão

• 2 dentes de alho, picados

• 1 1/2 teaspoons chilli powder

• 1/2 colher de chá de sal kosher

• 1/4 colher de chá de pimenta preta

• 675g boneless, skinless chicken breasts, pounded to 1-inch thickness

• 1 colher de sopa de azeite de oliva

• 80ml chopped red onion

• 2 dentes de alho, picados

• 3 tablespoons chopped red-pepper

• 3/4 colher de chá de pimenta em pó

• 1 425g can low-sodium pinto beans, rinsed and drained

• 1/2 tablespoons red-wine vinegar

• 1/4 colher de chá de orégano seco

• 3/4 colher de chá de sal kosher

• 1/4 colher de chá de pimenta-do-reino moída na hora

• 1 375g bag restaurant-style tortilla crisps

• 1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced

• 230g sharp cheddar cheese, grated (about 230g )

• 230g Monterey jack cheese, grated (about 325g )

• 1 medium tomato, chopped

• 1/2 cebola roxa pequena, cortada em fatias bem finas

• Soured cream, for serving

• Coriander leaves, for serving

• Guacamole with Aleppo Pepper

• Tomatillo Salsa with Serranos , or storebought tomatillo salsa

• Spicy Tomato Salsa with Coriander and Chillies , or storebought tomato salsa

In a small bowl, whisk the oil, lime, garlic, chilli powder, salt, and pepper together. Place the chicken in a resealable plastic bag and pour the marinade over. Toss to coat and marinate for 30 minutes.

Heat a lightly oiled grill or grill pan over medium-high heat. Grill the chicken turning once until cooked through, about 4 to 5 minutes per side. Allow to cool, then cut chicken in 1/2-inch cubes.

In a large skillet over medium heat, heat the olive oil. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and pepper and cook, stirring, until softened, 4 to 5 minutes more. Stir in the chilli powder and cook until fragrant, 1 minute more. Remove from heat.

To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 60ml water and pulse to combine. Add the onion mixture and pulse to combine. If necessary, add more water 1 tablespoon at a time and process until smooth. Taste and adjust seasoning.

Preheat oven to 400°. Add a small dollop of bean dip to the centre of each chip (about 1/4 teaspoons per chip) and divide chips among 2 rimmed baking sheets. Sprinkle evenly with jalapeño slices and cheeses. Bake until cheese is bubbling and melted and the edges of chips are just starting to brown, 8 to 10 minutes. Top with tomato, onion, soured cream, grilled chicken, and coriander. Serve immediately.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.