Ultimate Nachos

Grilled chicken:
2 tablespoons olive oil, plus more for grilling
2 tablespoons lime juice
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness
Pinto bean dip:
1 tablespoon olive oil
1/3 cup chopped red onion
2 cloves garlic, chopped
3 tablespoons chopped red-bell pepper
3/4 teaspoon chili powder
1 15-ounce can low-sodium pinto beans, rinsed and drained
1/2 tablespoon red-wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Nachos:
1 13-ounce bag restaurant-style tortilla chips
1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced
8 ounces sharp cheddar cheese, grated (about 2 cups)
8 ounces Monterey jack cheese, grated (about 2 cups)
1 medium tomato, chopped
1/2 small red onion, very thinly sliced
Sour cream, for serving
Cilantro leaves, for serving
Additional toppings (pick one or more):
Guacamole with Aleppo Pepper
Tomatillo Salsa with Serranos , or storebought tomatillo salsa
Spicy Tomato Salsa with Cilantro and Chiles , or storebought tomato salsa

Grill the chicken:
In a small bowl, whisk the oil, lime, garlic, chili 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.
Make the bean dip:
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 bell pepper and cook, stirring, until softened, 4 to 5 minutes more.
Stir in the chili powder and cook until fragrant, 1 minute more and remove from heat.
To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 1/4 cup 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.
Assemble the nachos:
Preheat oven to 400°.
Add a small dollop of bean dip to the center of each chip (about 1/4 teaspoon 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, sour cream, grilled chicken, and cilantro.

Yield
Makes 12 servings
Active Time
45 minutes
Total Time
1 hour 15 minutes