This superfast recipe is a great way to use up leftover chicken tinga or braised pork, but can also be used with refried beans if you don’t have chicken or pork handy. This recipe only uses the broiler, so it’s a great option when you’re short on time or haven’t planned your meal in advance. We liked crunchy raw radish, fresh cilantro, and lime juice to garnish our nachos, but you can use a variety of toppings to suit your tastes. Also, if you want milder nachos you can omit the pickled jalapeños. To ensure the cheese melts evenly stick to a single layer of chips and cheese.
- 4 cups tortilla chips
- 1 cup (4 oz) shredded Mexican-style cheese
- ½ cup black beans, drained and rinsed
- 1 cup refried beans, leftover chicken tinga, or leftover pork, room temperature
- ½ cup pickled jalapeno peppers
- 1 cup guacamole
- 1 cup salsa or pico de gallo
- ½ cup sour cream
- ¼ cup cilantro leaves
- 1 large radish, thinly sliced
- 1 lime
Arrange a single layer of chips across the bottom of 2 Suvie pans, overlapping slightly.
If using refried beans, thin with enough warm water until a pourable consistency is achieved.
Drizzle the refried beans over the chips. Alternatively, divide the chicken tinga or braised pork between the chips.
Sprinkle black beans over the chips, followed by the pickled jalapenos, and then the cheese.
Insert pans into your Suvie and broil for 7-10 minutes, rotating pans halfway through cooking, until cheese is melted.
Remove pans and top with radish slices, cilantro leaves, and a generous squeeze of lime juice.
Serve guacamole, sour cream, and salsa on the side.
Nutritional Information per serving (2 servings per recipe): Calories 657, Total Fat 39g, Total Carbohydrates 58g, Total Sodium 1116mg, Total Protein 23g