Too pretty to eat, too delicious not to. Dig into this recipe for crowd-pleasing nachos.
Photo by Gwénaël Le Vot
SERVES 6–8
Multicolored tortilla chips, store-bought or homemade
2 cups cooked chicken, chopped or shredded
2 cups brisket, thinly sliced or chopped
1 red bell pepper, chopped
¼ cup jalapenos, sliced
15-ounce can black beans, drained and rinsed
2 cups Monterey Jack cheese, shredded (more if desired)
1–2 avocadoes, sliced
¼ cup sliced green onions
½ cup black olives, drained and rinsed
Sour cream
Chunky salsa
Preheat oven to 350 F. Line a 9-by-13-inch baking sheet with foil and spread chips to cover bottom. Evenly distribute chicken and brisket over chips. Then add bell pepper, jalapenos and black beans. Sprinkle with cheese. Heat in preheated oven for 5 to 7 minutes, until cheese is melted. Remove from oven and add avocadoes, green onions and olives. Serve directly on baking sheet with sour cream and salsa.
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