Chicken Nachos


Chicken Nachos


Ingredients

2tsp chili powder
2tsp ground cumin
1tsp garlic powder
1tsp kosher salt
2cups cooked chicken breast, shredded
1(13.5-oz) bag tortilla chips
2poblano peppers, roasted and chopped (see below)
2medium tomatoes, seeded and diced
1(15-oz) can black beans, rinsed and drained
1(8-oz) package Mexican cheese blend, shredded
4— 5 scallions, minced
¾cup fresh cilantro, chopped

Directions

Preheat the oven to 375°F. Stir together the chili powder, cumin, garlic powder, and salt in a small bowl. Add the chicken and toss evenly to coat. Heat a grill pan until hot. Roast the poblano peppers until well-charred, and then place them in plastic bag to steam for 2—3 minutes. Remove the skin, chop, and set aside. Spread the tortilla chips in an even layer on a large baking sheet. Evenly top the chips with the chicken, followed by the peppers, tomatoes, and black beans. Finish with the cheese and scallions. Bake for 8—10 minutes, until the cheese is melted and bubbly and the nachos are heated through. Remove from the oven and top with the cilantro. Using a wide spatula, transfer the nachos to a serving plate.