Chicken & Cheese Nacho
Instructions
Heat oven to 375.
Season the chicken breast with the southwestern seasoning blend and olive oil, grill. Once the chicken is done cooking remove it from the grill and let is sit for at least 15 minutes (to cool). Once the chicken has cooled shred, and reserver.
Roast off the Anaheim peppers until well charded, place in plastic bag to steam for 2 to 3 minutes. Remove skin as demonstrated in the video above, chop and reserver.
Remove the tomatoes as shown in the video above, dice and reserver.
Drain and rinse the black beans and reserver.
Mince the scallions and reserver.
Mince the fresh cilantro and reserve.
Pour the house marinade over the chicken as needed, use as much or as little as you like. Generally for very spicy chicken I use two large tablespoons of chipotle pepper puree and one fresh lime, if you prefer a more mild spice level use one table spoon chipotle chili.
Place non stick tin foil over two half sheet pans, lay the tortilla chips in an even layer over the foil.
Top the chips starting with the chicken, Anaheim peppers, tomatoes and black beans. Top with cheese (as you like) and scallions.
Place nachos in pre heated oven for between 2 and 4:30 minutes (ovens vary quite a bit).
Remove from oven, top with fresh cilantro and enjoy!
