Smoky Plantain Chip "Nachos"

Smoky Plantain Chip "Nachos"
Smoky Plantain Chip "Nachos"

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shredded Mexican 4-cheese blend, divided

2 tsp.

chopped chiles, plus 2 tsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce

1 tsp.

smoked paprika

1 tsp.

grated lime zest

2 tsp.

fresh lime juice

½ cup

chopped cilantro, divided


chopped cooked rotisserie chicken

1 jar (6.5 oz.)

GOYA® Fancy Pimientos, chopped, divided


avocado, diced

¼ cup

GOYA® Jalapeño Nacho Slices, quartered

sour cream, for serving (optional)


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Step 1

Heat oven to 350°F. Spread plantain chips in even layer covering 12” pizza pan or shallow baking dish. Top with ½ cup cheese.

Step 2

Stir together beans, chiles and adobo sauce, smoked paprika, lime zest, lime juice and ¼ cup cilantro in medium bowl. Spoon bean mixture evenly over chips. Top with chicken, half of pimientos and remaining 1 cup cheese.

Step 3

Bake until heated throughout, 15 minutes. Top with avocado, jalapeños, remaining pimientos  and remaining cilantro.  Serve with sour cream if desired.

New from Goya

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