Awesome Nachos

Ingredients:
2 – 3 chicken breasts, sliced into 3-inch strips

2 tsp. chili powder

2 tsp. cumin

1 tsp. garlic powder

1 tsp. salt

2 Tbsp. olive oil

1 large bag white corn tortilla chips or combination white, red, and blue tortilla chips



1 can drained black beans

2 diced and seeded tomatoes

2 poblano peppers (or 1 small can roasted green chiles)

1-1/2 – 2 cups cheese combination: cheddar, Mexican, & Monterey Jack

1 bunch fresh scallions (green onions), minced

1 bunch fresh cilantro, chopped


Directions:


Preheat the oven to 375°F. Season the chicken pieces with the chili powder, cumin, garlic powder, and salt. Toss evenly to coat. Set aside. Heat grill pan until hot. Roast off the poblano peppers until well-charred, then place in plastic bag to steam for 2 – 3 minutes. Remove skin, chop, and reserve. Add olive oil and sear chicken breasts for 3 minutes per side. Once the chicken is done cooking, remove it from the grill pan and let it sit for at least 15 minutes to cool. Drain and rinse the black beans and reserve. Mince the scallions and reserve. Mince the fresh cilantro and reserve. On a large baking sheet, spread the tortilla chips in an even layer. Top the chips starting with the chicken, chopped peppers, tomatoes, and black beans. Finish with cheese and scallions. Repeat. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 – 10 minutes. Remove from the oven and top with fresh cilantro. Garnish with your favorite salsa, avocado slices, and sour cream. Or, try  a favorite – crumbled bacon. Enjoy!