Chipotle Chicken Nachos Recipe

• 2 tablespoons olive oil
• 1 pound ground chicken
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/4 teaspoons chipotle powder, divided
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, minced (about 1 teaspoon)
• 1/2 cup homemade or store-bought low sodium chicken stock
• 1 (14.5 ounce) can pinto or black beans), drained
• 10 ounce bag tortilla chips
• 1/2 to 3/4 cup pickled jalapenos, divided
• 12 ounces cheddar, Colby, or Monterey Jack cheese, shredded
• 1 cup cherry tomatoes, chopped
• 1 avocado, chopped
• 1 cup sour cream
• 1/2 cup fresh cilantro leaves

1. Adjust rack to middle position and preheat oven to 375°F. Heat oil in a skillet over medium heat until simmering. Add chicken, chili, cumin, oregano, 1 teaspoon chipotle powder, cayenne, 1 teaspoon salt, 1/4 teaspoon black pepper, and garlic. Cook, stirring, until chicken is just cooked through, about 5 minutes. Stir in broth and bring to simmer. Season to taste and remove from heat.
2. Lightly mash pinto beans with remaining 1/4 teaspoon chipotle powder. Spread 3/4 of the chips in a 13- by 9-inch baking dish. Spoon bean mixture over chips, followed by the chicken and 1/3 cup of the jalapenos. Sprinkle 3/4 of the cheese over the top.
3. Place remaining chips on top and sprinkle with the remaining cheese. Bake until nachos are hot and cheese has melted, about 20 minutes. Scatter tomatoes, avocado, sour cream, cilantro, and remaining jalapenos over the top. Serve immediately.

olive oil, chicken, chili powder, ground cumin, oregano, chipotle powder, cayenne pepper, kosher salt, garlic, chicken stock, pinto, tortilla chips, pickled jalapeufos, cheddar, cherry tomatoes, avocado, sour cream, fresh cilantro

Taken from www.seriouseats.com/recipes/2014/01/chipotle-chicken-nachos.html (may not work)