Smoky Plantain Chip “Nachos”

Name: Smoky Plantain Chip “Nachos”
Prep time: 15M
Total time: 30M
Yield: 4 Servings
Ingredients: 1 bag Plantain Chips – Original; 1½ cups Smoky Plantain Chip “Nachos”shredded Mexican 4-cheese blend, divided; 1 can Refried Pinto Beans – Traditional; 2 tsp. Chipotle Peppers in Adobo Sauce; 1 tsp. Smoky Plantain Chip “Nachos”smoked paprika; 1 tsp. Smoky Plantain Chip “Nachos”grated lime zest; 2 tsp. Smoky Plantain Chip “Nachos”fresh lime juice; ½ cup Smoky Plantain Chip “Nachos”chopped cilantro, divided; 1½ cups Smoky Plantain Chip “Nachos”chopped cooked rotisserie chicken; 1 jar Fancy Pimientos; 1 Smoky Plantain Chip “Nachos”avocado, diced; ¼ cup Jalapeño Nacho SlicesGOYA® Jalapeño Nacho Slices, quartered; Smoky Plantain Chip “Nachos”sour cream, for serving (optional)

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Total Time

30m

Prep Time:15m

Yields:4 Servings

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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

avocado, diced

¼ cup

GOYA® Jalapeño Nacho Slices, quartered

sour cream, for serving (optional)

Directions

Kitchen View

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.