Nachos Supremo


4 bone-in, skin-on chicken breast halves
Coarse salt and freshly ground pepper
1 1/2 (16-ounce) bags tortilla chips
3 cups shredded cheddar cheese
3 cups shredded Monterey Jack cheese
Black Bean and Cherry Tomato Salsa (see recipe below)
Charred Tomatillo Salsa (see recipe below)
Nacho Cheese Sauce (see recipe below)
Guacamole, for serving
Sour cream, for serving
Sliced jalapenos, for serving
Julienned radishes, for serving
Chopped fresh cilantro, for serving


Preheat oven to 400 degrees.
Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.

Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.

Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.

Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.

Black Bean and Cherry Tomato Salsa


1 pint cherry tomatoes, halved
1 (15.5-ounce) can black beans, rinsed and drained
1/2 cup packed cilantro, coarsely chopped
Juice of 1 lime
Coarse salt and freshly ground pepper


Place tomatoes, black beans, cilantro, and lime juice in a medium bowl; season with salt and pepper. Stir to combine.

Charred Tomatillo Salsa


2 pounds tomatillos, husks removed, rinsed, and patted dry
1/2 large sweet onion, cut into 1-inch pieces (about 1 cup)
1 large jalapeno, coarsely chopped
2 tablespoons freshly squeezed lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse salt


Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.

Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.

Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.

Nacho Cheese Sauce


1/3 cup vegetable oil
2 1/2 cups minced red onion
4 jalapenos, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/3 cup all-purpose flour
2 cups heavy cream
3/4 cup lager-style beer
4 cups grated cheddar cheese (about 1 pound)
4 cups grated Monterey Jack cheese (about 1 pound)
3 tomatoes, chopped
Coarse salt and freshly ground pepper


Heat oil in a large saucepan over medium heat. Add onion, jalapenos, cumin, chili powder, and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, 1 to 2 minutes.

Slowly add cream and beer; cook, stirring, until thickened, about 5 minutes. Add both cheeses and tomatoes; cook, stirring, until melted and well combined.

Remove from heat and season with salt and pepper; serve immediately with nachos.

Recipe shared from: