Fireball Fiesta Nachos

Allergens

Gluten (in tortilla chips), Dairy (Monterey Jack cheese)

Ingredients

• 1 large bag (20 oz) tortilla chips
• 3 cups shredded Monterey Jack cheese
• 2 cups refried black beans
• 1 cup pickled jalapeños, drained and chopped
• 1 cup sour cream
• 1 can (4.5 oz) diced green chilies, drained
• 1 medium tomato, d chopped
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro leaves, chopped
• 2 cups cooked and shredded chicken breast, seasoned with taco seasoning
• 2 cups prepared pico de gallo
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• Salt and pepper, to taste

Instructions

1. Preheat your outdoor grill or stovetop griddle to medium high heat.
2. In a small bowl, mix together chili powder, cumin, garlic powder, smoked paprika, coriander, salt, and pepper set aside.
3. Arrange half of the tortilla chips in a large, heatproof dish or skillet. Sprinkle with half of the cheese, beans, chicken, and pickled jalapeños. Repeat layers with remaining ingredients.
4. Place the dish on the grill or griddle, cook for 5 minutes until the cheese is melted and bubbly.
5. Remove from heat, sprinkle with desired toppings (sour cream, diced tomato, chopped red onion, cilantro, and pico de gallo).

Chef’s Insight

This recipe is perfect for a game day gathering or backyard BBQ, as it can be assembled and cooked quickly on a grill or stovetop.

Notes

Serve with additional toppings or condiments like guacamole and hot sauce for added spice.