If you want an easy appetizer for the weekend match-up or your next Super Bowl party everyone will enjoy, these Blue Coyote Nachos are just the ticket.
Inspired by nachos we had at the Blue Coyote Grill in Palm Springs years ago, this recipe is an instant favorite. Orange goopy, processed cheese peddled as food will be a distant memory once you try these.
Smoky black beans, seasoned chicken, and Monterey Jack cheese create the perfect foundation for a finishing touch of guacamole, sour cream, and salsa.
Blue corn tortilla chips add a punch of color to these nachos and mixing blue and yellow corn tortilla chips creates an even better contrast on a large tray.
When we have them for dinner each plate is custom-loaded and baked which means the plates are hot when served (see photo above).
Blue Coyote Chicken and Black Bean Nachos for a Crowd
To accommodate a crowd, make Blue Coyote Chicken and Black Bean Nachos on a large platter or pan. The nachos can be pulled from the pan to create individual servings on smaller plates.
Spice things up with jalapenos for those who cannot imagine nachos without them, or make them mild with a host of garnishes for guests to dress their own.
Blue Coyote Nachos
Ingredients
- 1 large bag tortilla chips , about 18 ounces
- 3 boneless, skinless chicken breasts , cut into 1-inch cubes
- 2 tablespoons butter
- 2 cloves garlic , minced
- 3 tablespoons Paul Prudhomme Poultry Magic
- 15 ounces black beans
- 3 tablespoons hickory liquid smoke flavoring
- 3 cups shredded Monterey Jack cheese
Instructions
- Simmer black beans and liquid smoke flavoring for about 30 minutes. Taste the beans to see if the smoke flavoring has infused the beans. Simmer longer if needed.
- Cut chicken into 1-inch cubes (bite-size). Heat butter and garlic in a skillet over medium heat. Add chicken to the hot skillet and sprinkle generously with Poultry Magic seasoning. Add the garlic and stir to combine and evenly coat chicken with the seasoning. Cook 5 to 6 minutes or until chicken is cooked through, stirring occasionally. Remove from heat.
- Place a layer of tortilla chips on a ceramic plate (approx. 8-10 large chips) for one serving. (Serving sizes can be customized for each person.) Sprinkle 1/2 – 3/4 cup cheese to just cover chips. Arrange about 1/2 cup cooked chicken on top of the cheese layer and about 3 tablespoons of black beans (use a slotted spoon to avoid the liquid) on top of the chicken layer.
- Bake in the oven at 350° until cheese melts and chips are lightly browned and crisp, 5 to 8 minutes depending on the serving size.
- Garnish each plate with chosen garnishes and serve immediately.
Notes
Nutrition Facts do not include Garnishes
Equipment
Nutrition
Jan says
The. Best. Ever. Our guests loved these and they are our new favorite!
Christy says
I just adore nachos – they are little bites of deliciousness! I have never thought to have each person load up there plate and then bake them – I can’t wait to try that! Thanks for sharing this with us at the hearth and soul hop!
Heather @girlichef says
My mouth is LITERALLY watering. I’m totally a closet-nacho-freak…and I want to dive in right now! Lovin’ the flavor and the presentation. Thanks so much for sharing these w/ the hearth and soul hop this week!
rsmacaalay says
Those nachos look awesome and easy to make as well, we always use to serve this to our house guest everytime we have visitors. I guess I will try your version as we always use minced beef.