Chicken Nachos

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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Salsa, Prepared, Red, Store-Bought
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  Cumin, Ground(15g)
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  Chipotle peppers in adobo sauce(5g)
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  Oregano, Dried(5g)
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  Garlic powder(5g)
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  1 teaspoon kosher salt
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  ¼ cup water
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  Beans, Pinto, Canned, Drained
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  Tortilla, Corn, 6-Inch
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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  ½ teaspoon kosher salt
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  Mexican Blend Cheese(170g)

  Pre-shredded Mexican blend cheese. Any store brand works.

Instructions

1. 1Cut the corn tortillas into 6 wedges each and arrange in a single layer on two baking sheets. Lightly coat with cooking spray and sprinkle with salt. Bake at 350°F for 6 minutes, then flip the chips with tongs, rotate the pans between racks, and bake for another 6–9 minutes over medium heat until just beginning to turn golden brown. Remove and let cool.
2. 2Place the chicken breast, red salsa, ground cumin, chipotle peppers in adobo sauce, dried oregano, garlic powder, and ½ cup water in a medium saucepan over medium-high heat. Stir to combine and bring to a gentle simmer.
3. 3Partially cover the pot and simmer for 12–14 minutes, stirring and flipping the chicken halfway through, until the internal temperature reaches 165°F on an instant-read thermometer.
4. 4Remove the chicken to a cutting board and shred it with two forks, then return it to the saucepan. Stir in the canned pinto beans and simmer for 2 minutes over medium heat, stirring often, until hot and slightly thickened.
5. 5Divide the cooled tortilla chips evenly into 4 oven-safe serving dishes or pile all chips onto a single baking sheet. Spoon the chicken and bean mixture over the chips and sprinkle with the Mexican blend cheese.
6. 6Place under the broiler for 2–3 minutes until the cheese is melted and bubbly. Watch carefully to prevent burning.
7. 7Remove from the oven and serve immediately with any additional desired nacho toppings.