Restaurant-Style Nachos Grande with Homemade Refried Beans & Pico De Gallo
"We lighten up this sports bar classic just in time for the big game!..."
INGREDIENTS
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Olive oil cooking spray
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6 oz boneless, skinless chicken breast
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2 tsp ancho or Mexican chile powder, divided
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3/4 tsp sea salt, divided
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1/4 tsp fresh ground black pepper
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10 6-inch corn tortillas, each cut into 6 wedges
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2 beefsteak tomatoes, seeded and chopped
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2 jalapeño peppers (seeded if desired), chopped
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1/2 large white onion, chopped
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1/2 cup fresh cilantro leaves, chopped
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Juice of 2 limes
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2 tsp extra-virgin olive oil
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1 tbsp organic unsalted butter
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1 large clove garlic, chopped
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1 15-oz BPA-free can unsalted black beans (NOTE: Do not drain and rinse; open can and drain just a small amount of excess liquid from top.)
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1 to 2 tsp hot sauce, optional (TRY: Tessemae’s All Natural Hot Sauce/Wing Sauce)
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4 oz shredded Mexican cheese blend or a mix of cheddar and Monterey Jack cheese
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1/2 avocado, peeled, pitted and chopped
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1/2 cup sour cream
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1 jalapeño, sliced crosswise into wheels
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2 scallions, white and light green parts only, sliced
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2 tbsp chopped fresh cilantro leaves
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