Description
Crispy tortilla chips topped with melted cheddar-Jack cheese, grilled chicken, smoky black beans, fresh toppings, and chipotle crema. A balanced mix of texture, heat, and creaminess for a crowd-pleasing Mexican-American fusion dish.
Ingredients
12 oz large tortilla chips
1 lb sharp cheddar cheese, shredded
½ lb Monterey Jack cheese, shredded
2 lbs grilled chicken, sliced
1 cup refried black beans
2 poblano peppers, roasted and sliced
6 whole wheat tortillas, toasted
2 tbsp lime zest
1 cup fresh cilantro, chopped
2 ripe avocados, sliced
¼ cup red onion, finely diced
6 jalapeños, pickled or fresh
¼ cup chipotle crema (mexican crema thinned with adobo sauce)
1 tsp adobo sauce (from canned chipotle peppers)
Salt to taste
Instructions
Preheat oven to 350°F (175°C)
Spread tortilla chips in a single layer on a baking sheet
Toast whole wheat tortillas on a dry skillet for 30 seconds per side
Combine cheddar and Monterey Jack cheeses in a bowl
In a small saucepan, melt 2 tbsp butter, stir in adobo sauce and 1 tbsp lime zest
Spread warm cheese-butter mixture evenly over tortilla chips
Add grilled chicken strips, refried black beans, and roasted poblano peppers
Top with toasted tortillas, red onion, and jalapeños
Sprinkle with toasted cilantro, slice avocados over the platter
Drizzle chipotle crema in 3 creative patterns across the dish
Refrigerate platter for 30 minutes before serving to set topping layer
Notes
Avoid store-bought nacho cheese packets; use real cheese for superior melt
Add chipotle crema just before serving to maintain cold-heat contrast
Use a metal baking sheet for even chip heating
Serve with side of warm tortillas for adding extra layers
- Prep Time: 30
- Cook Time: 60
- Category: Dinner
- Method: Baking/Roasting
- Cuisine: Mexican-American fusion
Nutrition
- Serving Size: 1 helping (approx ¾ cup)
- Calories: 550
- Sugar: 3g
- Sodium: 10g
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg