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small onion, finely chopped
GOYA® Minced Garlic
chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 cans (15.5 oz. each)
GOYA® Pinto Beans, rinsed
1 can (8 oz.)
GOYA® Tomato Sauce
2 bags (5 oz.)
GOYA® Plantain Chips - Original
shredded Mexican cheese blend
GOYA® Jalapeño Nacho Slices
large ripe avocado, pitted and diced
seeded and diced tomatoes
finely chopped red onion
fresh cilantro leaves
GOYA® Salsa Taquera, for dipping
GOYA® Salsa Verde, for dipping
Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add chili powder, garlic, chipotle and pinto beans; cook for about 2 minutes or until fragrant. Stir in tomato sauce. Simmer for about 10 minutes or until thickened. Remove from heat; let cool slightly.
Preheat oven to 375ºF (190ºC). Scatter half of the plantain chips onto baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers.
Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion, cilantro and radish over top. Serve with Taquera and Salsa Verde for dipping.
Note: Replace plantain chips with tortilla chips for a more traditional sharing platter.
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