Nachos with chicken, beans and salsa

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Serving size: 1 of 8
Calories 731, total fat 47 G., saturated fats 17 G., proteins 30 G., carbohydrates 49 G., fiber 7 G., cholesterol 86 mg, sodium 940 mg, sugar 4 G.

Fresh homemade salsa and chunky barbecue chicken nuggets imbue these nachos with a vibrant summer flavor any time of year. They're perfect for large groups, house parties, and friendly get-togethers. The salsa can be made ahead of time without the avocado and refrigerated to infuse. Add the avocado just before serving. For convenience, this recipe uses store-bought breaded chicken nuggets. Heat them according to package directions and top the finished nachos with the salsa.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken and salsa

1 package (500g) of BBQ-flavored breaded chicken nuggets (with seasoning packet, if available)
1 cup frozen popcorn, thawed
1/4 cup chopped fresh cilantro
2 tbsp freshly squeezed lime juice + wedges for serving
1 tbsp chopped pickled jalapeños + 1 tbsp brine
1 tbsp extra-virgin olive oil
2 small plum tomatoes, diced (about 1 cup)
1 ripe avocado, diced
1/4 small red onion, chopped (about 1/4 cup)

Nachos

1 can (425 g) pinto beans, rinsed
2 tablespoons adobo sauce from a jar of chipotle peppers
2 tablespoons extra-virgin olive oil
10 cups tortilla chips (about 220 g)
4 cups shredded Mexican cheese mix (about 16 oz)
0.5 cup sour cream
0.5 cup fresh cilantro leaves
1/4 cup pickled jalapeño rings

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken nuggets, corn, cilantro, lime, jalapeno pepper, plum tomatoes, Avocado, red onion, pinto beans, adobo sauce, chips, tortilla, cheese, sour cream

Cooking the dish according to the recipe:

Chicken and Salsa:

Position a rack in the upper third of the oven and preheat to 220°C.
Bake chicken nuggets according to package directions. Set aside.

Meanwhile, make the salsa. In a medium bowl, combine the corn, cilantro, lime juice, jalapeño brine, tomatoes, avocado, onion, and 1/4 teaspoon salt. Set aside.
Nachos:

In a medium bowl, combine the beans, adobo sauce, and olive oil. Place the tortilla chips in a 10 x 15-inch baking dish or on a rimmed baking sheet. Sprinkle with grated cheese and spoon the bean mixture over the top. Bake on the top rack until the cheese is bubbly and the beans are heated through, about 10 minutes.
While the nachos are baking, cut the chicken nuggets into bite-sized pieces and toss them in a bowl with the contents of the bag from the box of nuggets (if you have one).
Top the nachos with salsa and chicken pieces. Drizzle with sour cream and sprinkle with cilantro leaves and jalapeño slices. Serve with lime wedges.