Loaded Healthyish Chicken Nachos

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Loaded Healthy-ish Chicken Nachos

For the chicken

  • 1 lb boneless skinless chicken thighs

  • Kosher salt

  • 2 Tbs. olive oil

For the beans

  • 2 cloves minced garlic

  • 1/4 red onion, minced

  • 1 - 15 oz can black eye peas

  • Kosher salt

For the salsa

  • 2 cups sliced tomatoes (Roma or cherry tomatoes work)

  • 1/4 minced red onion

  • 2 Tbs. chopped cilantro

  • 1 Tbs. minced jalapeno

  • 2 Tbs. lime juice

  • Kosher salt

For the nachos

  • 4 cups grated cheddar cheese

  • 1 jalapeno, thinly sliced

  • 1/2 avocado, diced

  • 1/2 cup sliced snap peas

Preheat oven to 425°F.

Warm 1 tablespoon olive oil in a pan over medium heat. Add the chicken and cook for 10 to 12 minutes over medium, flipping halfway through. Remove and let cool slightly then cut into bite sized pieces

In the same pan add remaining olive oil. Add the onion and garlic and cook for 30 seconds. Place in the bowl of a food processor along with black eye peas, lime juice, and large pinch of salt. With the motor running drizzle in 2 tablespoons of water and pulse until smooth.

In a small bowl make the salsa by combining the tomatoes, onion, cilantro, jalapeno, lime juice and pinch of salt.

Assemble the nachos by placing a layer of nachos on a sheet tray. Sprinkle with cheese and dollops of bean dip. Repeat layers 2 more time. Bake for 15 to 20 minutes.

Top with salsa, avocado and fresh jalapeno and a drizzle of your favorite hot sauce.

Fridge ForagingAmanda FredericksonComment