- 1 bag chips
- 3 peppers (small can) chipotle peppers in adobo sauce
- 2 cups mayo
- 1/2 cup black beans
- 1 1/2 cups cheddar cheese (lightly shredded)
- 1 avocado
- 2 chicken breast
- a dash pepper
- a dash paprika
It’s been awhile since I wanted to have a go at this recipe again. Mainly because the first time I made it, I was completely off about how many chipotle peppers to use, having gotten the incomplete recipe from a friend, I was under the impression that we needed to use the whole can. That batch came out, almost unedible. We were sweating after only 1 chip, and we struggled to power through, only because they still tasted so great. I know now that medium spicy nachos only call for about 3 peppers – you’re welcome to add more heat, but I’d try by adding one chili pepper at a time.
- Prep your chicken by cubing the chicken breast and boiling until chicken is cooked. Drain the water when chicken is fully cooked, crack some fresh pepper and paprika to season. Cook until lightly browned.
- Prep the sauce by blending the mayo and chili peppers. Add peppers one by one to reach a level of spiciness that you prefer.
- Lay out the chips to cover a baking pan. Pour the sauce evenly over the chips, do the same with the beans, and cheese – every inch of the chips should be covered in cheese. Feel free to add any other toppings you’d like, remember to add anything that will wilt after you’ve taken it out of the oven.
- Bake at 400˚ for 7-10 minutes, keep an eye on the chips and make sure your cheese doesn’t burn.
- As your chips are baking, slice your avocado and top the nachos when they’re done.