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Ingredients
1
small onion, finely chopped
1 tbsp.
chili powder
1 tbsp.
GOYA® Minced Garlic
2
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
3 cups
shredded Mexican cheese blend
¼ cup
GOYA® Jalapeño Nacho Slices
1
large ripe avocado, pitted and diced
½ cup
seeded and diced tomatoes
½ cup
finely chopped red onion
½ cup
fresh cilantro leaves
⅓ cup
shaved radish
GOYA® Salsa Taquera, for dipping
GOYA® Salsa Verde, for dipping
Directions
Step 1
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.
Step 2
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.
Step 3
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.
New from Goya
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