Smoky Plantain Chip “Nachos”
Total Time
30m
Prep Time:15m
Yields:4 Servings
Ingredients
1 bag
(5 oz.)
1½ cups
<p>shredded Mexican 4-cheese blend, divided</p>
1 can
(16 oz.)
2 tsp.
chopped chiles, plus 2 tsp. sauce, from one can (7 oz.), GOYA® Chipotle Peppers in Adobo Sauce
1 tsp.
<p>smoked paprika</p>
1 tsp.
<p>grated lime zest</p>
2 tsp.
<p>fresh lime juice</p>
½ cup
<p>chopped cilantro, divided</p>
1½ cups
<p>chopped cooked rotisserie chicken</p>
1 jar
(6.5 oz.)
GOYA® Fancy Pimientos, chopped, divided
1
<p>avocado, diced</p>
¼ cup
GOYA® Green Pickled Jalapeño Nacho Slices, quartered
<p>sour cream, for serving (optional)</p>
Directions
Step 1
<p>Heat oven to 350°F. Spread plantain chips in even layer covering 12” pizza pan or shallow baking dish. Top with ½ cup cheese.</p>
Step 2
<p>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.</p>
Step 3
<p>Bake until heated throughout, 15 minutes. Top with avocado, jalapeños, remaining pimientos and remaining cilantro. Serve with sour cream if desired.</p>
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Smoky Plantain Chip “Nachos”
Prep Time: 15m
Total time: 30m
Yields: 4 Servings
Ingredients
1 bag (5 oz.)
1½ cups
<p>shredded Mexican 4-cheese blend, divided</p>
1 can (16 oz.)
2 tsp.
chopped chiles, plus 2 tsp. sauce, from one can (7 oz.), GOYA® Chipotle Peppers in Adobo Sauce
1 tsp.
<p>smoked paprika</p>
1 tsp.
<p>grated lime zest</p>
2 tsp.
<p>fresh lime juice</p>
½ cup
<p>chopped cilantro, divided</p>
1½ cups
<p>chopped cooked rotisserie chicken</p>
1 jar (6.5 oz.)
GOYA® Fancy Pimientos, chopped, divided
1
<p>avocado, diced</p>
¼ cup
GOYA® Green Pickled Jalapeño Nacho Slices, quartered
<p>sour cream, for serving (optional)</p>
Directions
Step 1
<p>Heat oven to 350°F. Spread plantain chips in even layer covering 12” pizza pan or shallow baking dish. Top with ½ cup cheese.</p>
Step 2
<p>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.</p>
Step 3
<p>Bake until heated throughout, 15 minutes. Top with avocado, jalapeños, remaining pimientos and remaining cilantro. Serve with sour cream if desired.</p>
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