Preheat broiler to high and position oven rack 6 to 8 inches away
from heat. Line a large baking sheet with foil and mist with cooking
spray, then place chicken on foil and mist with cooking spray.
Sprinkle 1/2 tsp chile powder, 1/4 tsp salt, 1/4 tsp pepper evenly
on both sides. Broil until center is no longer pink, 5 to 8 minutes
per side. When cool enough to handle, shred into small pieces.
Switch oven to bake setting at 350. Line 2 large rimmed baking
sheets with foil and mist with cooking spray, then arrange tortillas
in a single layer and mist with cooking spray. Sprinkle with
remaining chile powder. Bake in upper and lower thirds of the oven
for 14 to 15 minutes, turning tortillas chips and switching positions
of sheets halfway through, until chips are firm and lightly browned
(they will crisp up as they cool) Reduce oven temp to 300.
Prepare pico de gallo; In a medium bowl, combine tomatoes,
jalapenos, onion, cilantro, lime juice, oil, and 1/4 tsp salt.
In a medium saucepan on medium, heat butter. Add garlic and
cook, stirring frequently, for 1 minute. Add beans along with their
liquid. Increase heat to medium-high and cook, stirring frequently
until liquid is bubbling. Stir in hot sauce and remaining 1/4 tsp salt.
Remove from heat and mash until consistency is slightly chunky.
Re-line one of the large rimmed baking sheets with foil. In center of
foil, spread one-half of the chips. Top with about half of the beans,
half of chicken and half of cheese. Top with a smaller layer of chips
(about 20), then top with about two thirds of the remaining beans,
chicken and cheese. Top previous layer with remaining chips,
beans, chicken and cheese. Bake in center of oven for 5 to 7
minutes. or until cheese is melted.
If you want to use a serving platter, use the foil lining to carefully
slide nachos onto platter or place foil directly onto platter, you can
also serve nachos on baking sheet. Immediately top nachos with
about 1 cup of pico de gallo and avocado. Add any optional
garnishes (jalapeno slices, green onions, fresh cilantro). Serve with
remaining pico de gallo and sour cream on the side.
Originally Submitted
5/30/2015
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