Chipotle Chicken Nachos with Jalapeño Yogurt.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken
- 1 small sweet potato, cubed
- 1 yellow onion, chopped
- 2 teaspoons chipotle chili powder, use to your taste
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- red pepper flakes
- 1 teaspoon kosher salt
- 1 (14 ounce) can black beans, drained
- 1 bag tortilla chips
- 1 1/2 cups shredded Mexican cheese
- mashed avocado, cilantro, green onions, and limes, for serving
- 1 cup plain greek yogurt
- 1-2 jalapeños, seeded, if desired, and chopped
- juice of 1-2 limes
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Instructions
- 1. Preheat the oven to 425° F.
- 2. In a large skillet, heat the olive oil over high heat. Add the chicken, sweet potato, and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, chili powder, cumin, garlic powder, red pepper flakes, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Stir in the black beans.
- 3. Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and spoon the chicken over top. Add the remaining cheese. Bake for 10-15 minutes or until the cheese has melted.
- 4. Meanwhile, make the yogurt. Combine all ingredients in a bowl. Season with a pinch of sea salt.
- 5. Serve the nachos hot out of the oven topped with yogurt, avocado, cilantro, onions, and lime juice.
Source
Original recipe: View Original