October 31, 2020

Chicken Nachos with Corn Salsa and Pinto Beans

Chicken Nachos with Corn Salsa and Pinto Beans can be served as either an appetizer or a main course. It’s pretty hearty, so I usually serve it as a main course. In these nachos, the chips are topped with a slow cooked saucy chicken, pinto beans, a fresh corn salsa, avocado, and sour cream.

The Equipment You’ll Need

A Food Processor- I use a food processor to chop the vegetables I braise with my chicken. You could also use a knife to chop everything up.
A Dutch Oven- This is the best pot for braising chicken, in my opinion.
A Sheet Pan- You’ll need this for baking your nachos.

The Ingredients You’ll Need for Chicken Nachos with Corn Salsa and Pinto Beans

Chicken- I use boneless, skinless chicken thighs in this recipe.
Chicken Stock- I always use homemade stock. I’ll attach my recipe.
Chipotle Peppers in Adobo Sauce- These come in a can, and you can find them with the Hispanic foods.
Corn- You’ll want to use fresh corn on the cob.
Pinto Beans- I like to use dry beans, and cook them myself. I keep the cooked beans in the freezer.
Tortilla Chips- Try and use a good quality chips. Our favorite chips are Donkey chips.

How I Made my Nachos

First, I made the chicken. I made sure to season my chicken well, and brown it a couple of pieces at a time.
Next, I used my food processor to chop the braising veggies.
While the chicken cooked, I made the corn salsa.
Next, I toasted the tortilla chips and cheese. Unfortunately, I decided to do it under the broiler and the whole pan caught on fire.
Then, I toasted a new batch of chips, in the microwave. Because, my oven was a kind of smoky from the fire.
Finally, I added all the toppings and we ate this for our Halloween night dinner.

These Chicken Nachos with Corn Salsa and Pinto Beans made a terrific Halloween night dinner. They would also be a terrific appetizer to serve at any fall party. So, I hope you’ll try these terrific nachos topped with fresh corn salsa.

Chicken Nachos with Corn Salsa and Pinto Beans

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Appetizer, Main Course

Cuisine Tex-Mex

Servings

Ingredients

2 cups cilantro
4 plum tomatoes
2 tbsp. chipotles in adobo sauce
3 tbsp. tomato paste
4 boneless, skinless chicken thighs
2 tbsp. extra virgin olive oil
¾ tsp. each each kosher salt, and black pepper
½ tsp. garlic powder
1 cup chicken stock
2 ears corn on the cob
½ cup chopped red and orange peppers
¼ cup diced red onion
¼ cup fresh lime juice
1 clove minced garlic
4 cups tortilla chips
1 sliced avocado
1 cup sour cream
1 cup cooked pinto beans

Instructions

Begin by making the chicken: Season the chicken thighs with the garlic powder, and a half teaspoon each of the kosher salt and black pepper. Lightly brown them in a tablespoon of the olive oil in a Dutch oven, on medium heat. Cook a few thighs at a time on both sides, removing them to a plate when they're brown.
As the chicken browns, in a food processor, combine a cup and a half of the cilantro, the tomatoes, tomato paste, and chipotle peppers. Process them until they're coarsely chopped. Add this mixture to the Dutch oven along with the browned chicken and the chicken stock. Simmer, covered, on low heat, for fifty minutes.
While the chicken cooks, prepare the corn salsa. Cook the corn on a plate in the microwave, covered with a paper towel, for ten minutes. Cut the corn off the cob, and put them in a bowl, along with the peppers, a half cup of cilantro, red onion, lime juice, garlic, a quarter teaspoon each of salt and pepper, and a tablespoon of extra virgin olive oil.
Preheat the oven to 425 degrees.
When the chicken is done shred it with a fork and add it back to the pot along with the pinto beans.
Place the tortilla chips on a sheet pan. Top them with the chicken ( and a little bit of the sauce) and beans, and the cheese. Bake for about 5 minutes, or until the cheese is melted. Remove and top with the corn salsa, and the rest of the ingredients.