Chicken and Black Bean Nachos

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Ingredients

  • 3 cups chopped rotisserie chicken
  • 1 cup cooked ground chorizo
  • 1 cup mole sauce
  • 1/2 small red onion, chopped
  • 1 cup fresh corn kernels (from 2 ears of corn)
  • 1 green bell pepper, seeded and diced
  • 1 (15-ounce) can black beans, rinsed
  • 12 ounces Mexican cheese blend (around 3 cups), divided
  • Salt, to taste
  • Black pepper, to taste
  • 8-10 ounces tortilla chips
  • Fresh chopped cilantro, for garnish
  • Jalapeño, cut into thin slices for serving
  • Avocado, diced for serving
  • Lime wedges, for serving

Directions

  1. Preheat oven to 400 F. Line a rimmed sheet pan with foil and spray generously with nonstick cooking spray.
  2. In a large bowl toss together the chicken, chorizo, mole sauce, onion, corn, bell pepper, beans and 8 ounces of cheese. Season with salt and black pepper. 
  3. Distribute the tortilla chips evenly on the prepared sheet pan. Spread the chicken mixture over the chips and top with remaining cheese.
  4. Bake the nachos for 8-10 minutes, until the cheese is melted and starting to turn golden brown in spots.
  5. Remove from oven and top with cilantro, jalapeño and avocado. Place lime wedges around the nachos. Serve.

https://www.cutco.com/learn/chicken-and-black-bean-nachos