Pinto Chipotle Plantain Chip “Nachos”
Total Time
50m
Prep Time:15m
Yields:8 Serving
Ingredients
2 tbsp.
1
<p>small onion, finely chopped</p>
1 tbsp.
<p>chili powder</p>
1 tbsp.
2
chipotle peppers from 1 can (7 oz GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 cans
(15.5 oz. each)
GOYA® Pinto Beans, rinsed
1 can
(8 oz.)
2 bags
(5 oz.)
3 cups
<p>shredded Mexican cheese blend</p>
1
<p>large ripe avocado, pitted and diced</p><p> </p>
½ cup
<p>seeded and diced tomatoes</p>
½ cup
<p>finely chopped red onion</p>
½ cup
<p>fresh cilantro leaves</p>
⅓ cup
<p>shaved radish</p>
GOYA® Salsa Taquera, for dipping
GOYA® Salsa Verde, for dipping
Directions
Step 1
<p>Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add chili powder, garlic, chipotle and pinto beans; cook for about 2 minutes or until fragrant. Stir in tomato sauce. Simmer for about 10 minutes or until thickened. Remove from heat; let cool slightly.<span class="Apple-converted-space"> </span></p>
Step 2
<p>Preheat oven to 375ºF (190ºC). Scatter half of the plantain chips onto baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers.<span class="Apple-converted-space"> </span></p>
Step 3
<p>Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion, cilantro and radish over top. Serve with Taquera and Salsa Verde for dipping. <span class="Apple-converted-space"> </span></p> <p>Note: Replace plantain chips with tortilla chips for a more traditional sharing platter. <span class="Apple-converted-space"> </span></p>
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Pinto Chipotle Plantain Chip “Nachos”
Prep Time: 15m
Total time: 50m
Yields: 8 Serving
Ingredients
2 tbsp.
1
<p>small onion, finely chopped</p>
1 tbsp.
<p>chili powder</p>
1 tbsp.
2
chipotle peppers from 1 can (7 oz GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 cans (15.5 oz. each)
GOYA® Pinto Beans, rinsed
1 can (8 oz.)
2 bags (5 oz.)
3 cups
<p>shredded Mexican cheese blend</p>
1
<p>large ripe avocado, pitted and diced</p><p> </p>
½ cup
<p>seeded and diced tomatoes</p>
½ cup
<p>finely chopped red onion</p>
½ cup
<p>fresh cilantro leaves</p>
⅓ cup
<p>shaved radish</p>
GOYA® Salsa Taquera, for dipping
GOYA® Salsa Verde, for dipping
Directions
Step 1
<p>Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add chili powder, garlic, chipotle and pinto beans; cook for about 2 minutes or until fragrant. Stir in tomato sauce. Simmer for about 10 minutes or until thickened. Remove from heat; let cool slightly.<span class="Apple-converted-space"> </span></p>
Step 2
<p>Preheat oven to 375ºF (190ºC). Scatter half of the plantain chips onto baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers.<span class="Apple-converted-space"> </span></p>
Step 3
<p>Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion, cilantro and radish over top. Serve with Taquera and Salsa Verde for dipping. <span class="Apple-converted-space"> </span></p> <p>Note: Replace plantain chips with tortilla chips for a more traditional sharing platter. <span class="Apple-converted-space"> </span></p>
