Chicken and Jalapeño Nachos
Yield: 5 to 6 servings
Active Time: 15 minutes
Total Time: 50 minutes
For the nachos:
2 bags Siete Ranch Grain Free Tortilla Chips
2 cups cooked chicken, shredded
1 (15-ounce) can black beans, drained and rinsed
1 ¼ cups shredded sharp cheddar cheese
1 ¼ cups shredded monterey jack cheese
1 large avocado, pitted and cubed
3 scallions, thinly sliced
¼ cup cilantro, chopped
For the lime crema:
½ cup sour cream
Juice and zest of 1 lime
¼ teaspoon sea salt
Make the quick-pickled jalapeños:
Add water, apple cider vinegar, sugar, and salt in a small saucepan set over medium heat; stir until dissolved. Add jalapeños and simmer 1 minute. Remove from heat and pour into a glass mason jar. Let cool, and refrigerate for up to 2 weeks.
Make the nachos:
Preheat oven to 425°F and line a sheet tray with parchment paper. Spread 1 bag of chips onto the sheet tray and sprinkle half the chicken, black beans, and cheese on top of the chips. Top with the second bag of chips, then the other half of the chicken, black beans, and cheese. Bake 5 minutes, or until cheese melts and chips are golden.
Make the crema:
While the nachos bake, stir together the sour cream, lime juice and zest, and salt. Before serving, top nachos with avocado, scallions, pickled jalapeños, and cilantro, then drizzle with crema.