Name: Chipotle Chicken Nachos
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Ingredients: 5 pounds white American cheese, 1-inch cubes; 1/2 cup milk; 1 tablespoon vegetable oil; 1 ounce boiled and puréed chile peppers (see Cook’s Note); One 11-ounce can chipotle peppers in adobo sauce; 2 cloves garlic; 2 ounces diced onion or 2 slivers from a quartered white onion; 1/2 teaspoon salt; Pinch ground black pepper; 2 pounds cooked diced chicken breast; 2 cups vegetable oil; One 1 1/2-ounce packet fresh white corn tortillas, cut into quarters; 1 lime, cut into quarters; 1/4 cup salt; One 15-ounce can black beans, drained and rinsed; 1/2 head lettuce, shredded

Directions

Special equipment:

a deep-fryer or deep-fry thermometer

For the white cheese dip: Combine the cheese, milk, vegetable oil, pureed chile and 2 cups water in a saucepan. Cook on medium heat, stirring the bottom frequently to avoid scorching, until all the cheese has melted, about 30 minutes.
For the chipotle sauce: Combine the chipotle peppers, garlic, onion, salt, pepper and 1 cup water
in a blender and blend until smooth. Set aside.
Simmer the chicken in a saucepan with the chipotle sauce until it reaches 165 degrees F.
For the tortilla chips: Preheat the oil in a deep-fryer or Dutch oven to about 350 degrees F.
Add the tortillas in batches to the fryer and stir to make sure they get evenly fried, 3 to 5 minutes. Drain the tortilla chips and lay on a paper towel to soak up excess oil. Sprinkle the desired amount of lime juice and salt over the hot tortilla chips and let cool.
Place a layer of tortilla chips on a serving plate. Spoon 1/2 cup chipotle chicken on top. Add 1/4 cup black beans. Pour 1/2 cup white cheese dip over the top and add shredded lettuce and any other desired toppings!

Cook’s Note

For the chile purée, we use boiled and blended jalapeños and serranos. For additional toppings, we love to add pico de gallo, jalapeños and sour cream! Cutting the American cheese into smaller pieces will make it cook faster. Make sure to stir the cheese frequently to prevent scorching. This can also be made in a slow cooker to be less hands-on, but it will significantly lengthen the cook time.