Chipotle Chicken Nachos with Jalapeño Yogurt
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.79 out of 5 stars
(142)
Ingredients
6 servings
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken
- 1 small sweet potato, cubed
- 1 yellow onion, chopped
- 2 teaspoons chipotle chili powder, use to your taste
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- red pepper flakes
- 1 teaspoon kosher salt
- 1 (14 ounce) can black beans, drained
- 1 bag tortilla chips
- 1 1/2 cups shredded Mexican cheese
- mashed avocado, cilantro, green onions, and limes, for serving
- 1 cup plain greek yogurt
- 1-2 jalapeños, seeded, if desired, and chopped
- juice of 1-2 limes
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Preparation
Step 1
1. Preheat the oven to 425° F. 2. In a large skillet, heat the olive oil over high heat. Add the chicken, sweet potato, and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, chili powder, cumin, garlic powder, red pepper flakes, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Stir in the black beans. 3. Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and spoon the chicken over top. Add the remaining cheese. Bake for 10-15 minutes or until the cheese has melted.4. Meanwhile, make the yogurt. Combine all ingredients in a bowl. Season with a pinch of sea salt. 5. Serve the nachos hot out of the oven topped with yogurt, avocado, cilantro, onions, and lime juice.
Step 2
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