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Woo! A day off! Time to put your feet up, lay back, and get some of that much-needed rest. You deserve it! And you also deserve a meal that takes it easy, just like you, maybe something that could be either a meal or a snack at the same time! Time for some Day Off Nachos! The crunchy, cheesy, stretchy tortilla chips are layered with hearty beans, tender, savory chicken, and bright, spicy salsa before being topped with avocado, sour cream, and jalapeño. Day Off Nachos make for a speedy and tasty lunch or dinner that helps all the worries and cares melt away. You might be tempted to take tomorrow off as well just so you can make it again!
Woo! A day off! Time to put your feet up, lay back, and get some of that much-needed rest. You deserve it! And you also deserve a meal that takes it easy, just like you, maybe something that could be either a meal or a snack at the same time! Time for some Day Off Nachos! The crunchy, cheesy, stretchy tortilla chips are layered with hearty beans, tender, savory chicken, and bright, spicy salsa before being topped with avocado, sour cream, and jalapeño. Day Off Nachos make for a speedy and tasty lunch or dinner that helps all the worries and cares melt away. You might be tempted to take tomorrow off as well just so you can make it again!
Ingredients
- 2 tablespoons safflower oil
- 1 small white onion chopped
- 1 (15.5-ounce) can black beans drained and rinsed
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- salt to taste
- freshly ground pepper to taste
- 12 ounces tortilla chips
- 2 cups chicken poached and shredded
- 10 ounces Monterey Jack cheese shredded
- 16 ounces salsa
- 1 avocado coarsely chopped
- 1 jalapeño thinly sliced, for garnish
- sour cream to taste, for garnish
Directions
- Preheat the oven to 350 degrees F with a rack in the middle position.
- In a 10-inch skillet over medium-high heat, heat the safflower oil.
- Add the onion to the hot oil and sauté until translucent, about 3 minutes.
- Add the black beans, the cumin, and the oregano to the sautéed onions.
- Season the bean mixture with the salt and the pepper.
- Remove the skillet from the heat.
- On a sheet pan or an oven-safe platter, layer 1/3 of the tortilla chips, 1/3 of the black bean mixture, 1/3 of the chicken, 1/3 of the Monterey Jack cheese, and 1/3 of the salsa.
- Repeat the layers two times.
- Bake until the cheese is melted throughout, about 18-20 minutes.
- Transfer the nachos from the oven and top with the avocado, the jalapeño, and the sour cream.
- Serve immediately.
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