Ancho Chile Chicken Nachos

Ingredients

  • 48 Each Mission® 6” White Corn Tortillas (10600), quartered
  • 3 1/2 Lbs. Chicken breast, raw
  • 1/2 cup Ancho Chile and Orange Rub, see related recipe
  • 6 cup Black beans, drained, rinsed
  • 1 Tbsp. Mexican oregano, dried
  • 3/4 tsp. Garlic powder
  • To Taste Salt
  • 3 cup Corn kernels, roasted
  • 1 1/2 cup Red onion, small dice
  • 1 1/2 cup Jalapeno, fresh, small dice
  • 12 Oz. Queso fresco, crumbled
  • 1 1/2 cup Avocado Sauce, see related recipe
  • As Needed Cilantro, Chopped
  • 6 cup Salsa, prepared

Directions

  1. Rub the chicken breasts with the Ancho Chile and Orange Rub, place in a sealable foodservice bag, and marinate overnight under refrigeration. Grill the breasts until cooked through and an instant read thermometer reads 165°F. Allow chicken to rest for 10 minutes before dicing. Hold hot for service.
  2. Combine beans, garlic powder, and oregano. Season to taste with salt.
  3. To assemble one portion, fry four, quartered tortillas (16 chips) at 350°F for 1-2 minutes or until crisp and lightly browned. Season immediately with salt and place on serving platter.
  4. Top chips with 4 oz. cooked chicken breast, ½ cup seasoned beans, ¼ cup roasted corn, 2 tbsp. onions, 2 tbsp. jalapenos, 1 oz. queso fresco, and 1 oz. Avocado Sauce. Garnish with cilantro and serve with ½ cup prepared salsa.

Ingredients

  • 2 tsp. Smoked paprika
  • 2 Tbsp. Brown sugar
  • 2 tsp. Salt
  • 2 tsp. Orange zest
  • 2 tsp. Paprika
  • 1/4 cup Orange juice, fresh
  • 1 tsp. Coriander, ground
  • 2 Tbsp. Ancho chile powder

Directions

  1. Combine all ingredients and stir until well incorporated. Reserve refrigerated.

Ingredients

  • 2 Tbsp. Cilantro, chopped
  • 1 1/4 cup Avocado, mashed
  • 1 Tbsp. Garlic, minced
  • 2 1/2 Tbsp. Lime juice, fresh

Directions

  1. Combine all ingredients in a food processor and process until smooth. Reserve refrigerated.