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Ingredients
1 bag (5 oz.)
GOYA® Plantain Chips - Original
1½ cups
shredded Mexican 4-cheese blend, divided
1 can (16 oz.)
GOYA® Refried Pinto Beans – Traditional
2 tsp.
chopped chiles, plus 2 tsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
1 tsp.
smoked paprika
1 tsp.
grated lime zest
2 tsp.
fresh lime juice
½ cup
chopped cilantro, divided
1½ cups
chopped cooked rotisserie chicken
1 jar (6.5 oz.)
GOYA® Fancy Pimientos, chopped, divided
1
avocado, diced
¼ cup
GOYA® Jalapeño Nacho Slices, quartered
sour cream, for serving (optional)
Directions
Step 1
Heat oven to 350°F. Spread plantain chips in even layer covering 12” pizza pan or shallow baking dish. Top with ½ cup cheese.
Step 2
Stir together beans, chiles and adobo sauce, smoked paprika, lime zest, lime juice and ¼ cup cilantro in medium bowl. Spoon bean mixture evenly over chips. Top with chicken, half of pimientos and remaining 1 cup cheese.
Step 3
Bake until heated throughout, 15 minutes. Top with avocado, jalapeños, remaining pimientos and remaining cilantro. Serve with sour cream if desired.
New from Goya
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