Spicy Nachos with Fresh Pico De Gallo

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Mexican Made Healthy
TOTAL TIME: 2 hr 15 min
Prep: 45 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 12 servings
LEVEL: Intermediate

ingredients

  • One large 13-ounce bag whole-wheat tortilla chips
  • 1 1/4 cups Game Time Chili, recipe follows, or your favorite chili recipe
  • 1 cup shredded Cheddar
  • 3/4 cup shredded pepper Jack cheese
  • 1 jalapeno, sliced crosswise, plus extra for serving
  • 1 cup Pico de Gallo, recipe follows
  • 3/4 cup reduced-fat sour cream
GAME TIME CHILI:
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 to 2 bell peppers, diced
  • 1 jalapeno, seeded and diced
  • 1 medium onion, diced
  • 1/4 teaspoon salt
  • 1 pound ground chicken
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Two 14.5-ounce cans petite-cut diced tomatoes
  • One 15.5-ounce can red kidney beans
  • One 15-ounce can pinto beans
PICO DE GALLO:
  • 1/2 jalapeno, diced
  • 1/2 sweet Vidalia onion, diced
  • Juice of 1 lime
  • Zest of 1 lemon
recipe tools

Directions

Have all the prepped ingredients easily accessible to assemble the nachos.

Preheat the oven to 350 degrees F.

Spread out a layer using half of the tortilla chips on a large ovenproof platter. Make an even layer using half the Game Time Chili, then add half the Cheddar and pepper Jack, then half the sliced jalapenos. Save some of the jalapeno slices for garnish.

Place the platter in the oven and bake until the cheese has melted, 5 to 10 minutes. Prepare a second ovenproof platter with the remainder of the ingredients. Top the nachos with the Pico de Gallo and garnish with the remaining jalapenos. Serve hot with the sour cream on the side.
Heat the oil in a large nonstick saucepan over medium-high heat. Add the garlic, celery, bell peppers, jalapenos and onions and sprinkle over the salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the chicken, breaking it up with a wooden spoon, and cook until it starts to brown. Stir in the chili powder and cumin and cook until the chicken is fully browned, about 6 minutes. Add the tomatoes, kidney beans and pinto beans and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour.
Place the cilantro, salt, pepper, tomatoes, garlic, jalapenos, onions, lime juice and lemon zest in a bowl and mix to combine. Yield: Seven 1/2-cup servings.
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