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Day Off Nachos are perfect for lazy weekends with layers of flavor.
The first time I made these Day Off Nachos, it was during a much-needed break from the whirlwind of my first real job. You know, the kind where every email feels urgent and deadlines loom like ominous rain clouds. On a rare clear-skied Saturday, I decided to luxuriate in the simple joy of indulging in comfort food. Safflower oil has been my secret kitchen weapon, giving everything a subtle depth without overpowering the flavors. As I heated it in the skillet, the aroma of sautéed onions filled my apartment, mingling with that earthy touch of cumin and oregano in the air.
Layering the ingredients was a revelation. It's a bit like building a masterpiece sculpture—starting with a foundation of tortilla chips and moving onto black beans, poached chicken, and a generous blanket of Monterey Jack cheese. Remember to drain the beans well to keep the nachos crispy. As always, a sprinkle of salt and freshly ground pepper offers the perfect balance, elevating these humble ingredients. After just under 20 minutes in the oven, the result was a gooey, fragrant dish that felt like a warm hug on a plate.
Garnishing the nachos was the final flourish. Chunky avocado, thinly sliced jalapeño, and a tantalizing swirl of sour cream crowned the creation. The beauty of this dish lies in its adaptability. Whether you're flying solo or have an unexpected guest dropping by, these nachos rise to the occasion, making any day feel like a mini celebration.
Ingredients
- 2 tablespoons safflower oil
- 1 small white onion chopped
- 1 (15.5-ounce) can black beans drained and rinsed
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- salt to taste
- freshly ground pepper to taste
- 12 ounces tortilla chips
- 2 cups chicken poached and shredded
- 10 ounces Monterey Jack cheese shredded
- 16 ounces salsa
- 1 avocado coarsely chopped
- 1 jalapeño thinly sliced, for garnish
- sour cream to taste, for garnish
Directions
- Preheat the oven to 350 degrees F with a rack in the middle position.
- In a 10-inch skillet over medium-high heat, heat the safflower oil.
- Add the onion to the hot oil and sauté until translucent, about 3 minutes.
- Add the black beans, the cumin, and the oregano to the sautéed onions.
- Season the bean mixture with the salt and the pepper.
- Remove the skillet from the heat.
- On a sheet pan or an oven-safe platter, layer 1/3 of the tortilla chips, 1/3 of the black bean mixture, 1/3 of the chicken, 1/3 of the Monterey Jack cheese, and 1/3 of the salsa.
- Repeat the layers two times.
- Bake until the cheese is melted throughout, about 18-20 minutes.
- Transfer the nachos from the oven and top with the avocado, the jalapeño, and the sour cream.
- Serve immediately.
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