Ingredients
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1/2 lb boneless, skinless chicken breasts
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2 poblano peppers
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Olive oil, as needed
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1 (9 oz) bag yellow corn tortilla chips
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1 (8 oz) pkg shredded pepper jack or Monteray jack cheese
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
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1/2 cup fresh salsa
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1 avocado, chopped
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1/4 cup fresh cilantro leaves, chopped
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3 radishes, sliced
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1/4 cup chopped green onions
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1/3 cup crumbled queso fresco
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Sour cream, to serve
Steps
1
Set grill to medium-high. Pat chicken dry, then cut each breast crosswise into two cutlets. Season all over with salt and pepper. Brush grill grates with oil. Transfer chicken and peppers to grill. Cook chicken until lightly charred and cooked through, 5 to 6 minutes per side. Cook peppers until blistered and charred, turning occasionally, 5 to 6 minutes on all sides.
2
Transfer grilled chicken to a cutting board. Using two forks, shred chicken. Place peppers in a medium bowl and cover with plastic wrap. Let sit at least 10 minutes, then remove skin. Halve the peppers, remove the seeds and dice.
3
Preheat oven to 400°F. Line an 18x13” rimmed baking sheet with parchment. Arrange tortilla chips on baking sheet. Top chips with half of shredded cheese. Add shredded chicken, diced poblano peppers and black beans. Season with salt and pepper. Top with remaining shredded cheese. Bake until cheese is melted, 10 to 15 minutes.
4
Top nachos with salsa, avocado, cilantro, radishes, green onions and queso fresco. Serve with dollops of sour cream.
