If you want a great appetizer for the weekend match-up or your next Super Bowl party everyone will enjoy, 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.
When we have them for dinner each plate is custom-loaded and baked which means the plates are hot when served (see photo above). To accommodate a crowd, make the nachos on a large platter or pan the nachos can be pulled from 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
1 large bag tortilla chips
3 boneless, skinless chicken breasts — cubed
2 tablespoons butter — red pepper oil can also be used
2 cloves garlic — minced
3 tablespoons Paul Prudhomme Poultry Magic
1 can black beans
2-3 tablespoons hickory liquid smoke flavoring
3 cups Monterey Jack cheese — shredded
Garnish with the following:
Sliced black olives
Simmer black beans and liquid smoke flavoring for 30-40 min. Cut chicken into 1′ cubes. Heat butter and garlic in skillet over medium heat. Add chicken and sprinkle generously with Poultry Magic seasoning and brown in saucepan with oil and garlic until thoroughly cooked.
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. Place approx 1/2 cup cooked chicken on top of cheese layer and approx 1/4 cup of black beans (use a slotted spoon to avoid the liquid) on top of chicken layer.
Bake in oven at 350° until cheese melts and chips are lightly browned and crisp, approximately 5-8 minutes depending on the serving size. Serve hot and garnish as desired.
Also posted on Hearth & Soul Blog Hop.