Ingredients
4 bone-in, skin-on chicken breast halves
Coarse salt
Freshly ground pepper
1 1/2 bag 16 ounces each
3 c. shredded Cheddar cheese
3 c. shredded Monterey Jack cheese
Black Bean and Cherry Tomato Salsa
Charred Tomatillo Salsa
Nacho Cheese Sauce
guacamole
Sour cream, for serving
Sliced jalapenos
Julienned radishes
chopped fresh cilantro
1 pt. cherry tomatoes
1 can black beans
1/2 c. packed cilantro
Juice of 1 lime
Coarse salt and freshly ground pepper
2 lb. tomatillos
1/2 large sweet onion
1 large jalapeño
2 tbsp. freshly squeezed lime juice
3 tbsp. chopped fresh cilantro
2 tbsp. Chopped fresh mint
1 1/2 tsp. Coarse salt
c. vegetable oil
2 1/2 c. minced red onion
4 jalapeños
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
c. all-purpose flour
2 c. heavy cream
3/4 c. lager-style beer
4 c. grated Cheddar cheese
4 c. grated Monterey Jack cheese
3 tomatoes
Coarse salt and freshly ground pepper
2 firm, ripe Hass avocados
1/2 lime
1/2 tsp. Coarse salt
Preparation
Step 1Preheat oven to 400 degrees F.Step 2For nachos: Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.Step 3For black bean salsa: Place tomatoes, black beans, cilantro, and lime juice in a medium bowl; season with salt and pepper. Stir to combine.Step 4For tomatillo salsa: Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.Step 5Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.Step 6Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.Step 7For cheese sauce: Heat oil in a large saucepan over medium heat. Add onion, jalapenos, cumin, chili powder, and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, 1 to 2 minutes.Step 8Slowly add cream and beer; cook, stirring, until thickened, about 5 minutes. Add both cheeses and tomatoes; cook, stirring, until melted and well combined.Step 9Remove from heat and season with salt and pepper; serve immediately with nachos.Step 10For guacamole: Mash avocados with a fork or potato masher in a medium bowl to a chunky consistency. Juice lime over mashed avocados, and stir. Mix in salt. Serve immediately.Step 11Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.Step 12Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.Step 13Remove from oven and top with reserved chicken, black been and cherry tomato salsa, charred tomatillo salsa, nacho cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
