Ultimate Nachos

• 2 tablespoons olive oil, plus more for grilling
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness
• 1 tablespoon olive oil
• 1/3 cup chopped red onion
• 2 cloves garlic, chopped
• 3 tablespoons chopped red-bell pepper
• 3/4 teaspoon chili powder
• 1 15-ounce can low-sodium pinto beans, rinsed and drained
• 1/2 tablespoon red-wine vinegar
• 1/4 teaspoon dried oregano
• 3/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 13-ounce bag restaurant-style tortilla chips
• 1 to 2 jalapenos (depending on heat), halved lengthwise and thinly sliced
• 8 ounces sharp cheddar cheese, grated (about 2 cups)
• 8 ounces Monterey jack cheese, grated (about 2 cups)
• 1 medium tomato, chopped
• 1/2 small red onion, very thinly sliced
• Sour cream, for serving
• Cilantro leaves, for serving
• , or storebought tomatillo salsa
• , or storebought tomato salsa

1. In a small bowl, whisk the oil, lime, garlic, chili powder, salt, and pepper together. Place the chicken in a resealable plastic bag and pour the marinade over. Toss to coat and marinate for 30 minutes.
2. Heat a lightly oiled grill or grill pan over medium-high heat. Grill the chicken turning once until cooked through, about 4 to 5 minutes per side. Allow to cool, then cut chicken in 1/2-inch cubes.
3. In a large skillet over medium heat, heat the olive oil. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and bell pepper and cook, stirring, until softened, 4 to 5 minutes more. Stir in the chili powder and cook until fragrant, 1 minute more. Remove from heat.
4. To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 1/4 cup water and pulse to combine. Add the onion mixture and pulse to combine. If necessary, add more water 1 tablespoon at a time and process until smooth. Taste and adjust seasoning.
5. Preheat oven to 400u0b0. Add a small dollop of bean dip to the center of each chip (about 1/4 teaspoon per chip) and divide chips among 2 rimmed baking sheets. Sprinkle evenly with jalapeno slices and cheeses. Bake until cheese is bubbling and melted and the edges of chips are just starting to brown, 8 to 10 minutes. Top with tomato, onion, sour cream, grilled chicken, and cilantro. Serve immediately.

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Taken from www.epicurious.com/recipes/food/views/ultimate-nachos-51235320 (may not work)