Hands-On Time
20 Mins
Total Time
30 Mins
Marcus Nilsson

How to Make It

Step 1

Whisk together the cornstarch and ¼ cup milk in a small bowl; set aside.

Step 2

Heat 1 teaspoon oil in a medium saucepan over medium high. Add the onion and poblano; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the remaining 1¼ cups of milk. Bring to a boil and cook, stirring occasionally, until slightly reduced, about 3 minutes. Whisk in the cornstarch mixture and cook, whisking constantly, until the mixture thickens, about 1 minute. Stir in the cheese, lime juice, and ½ teaspoon salt; stir until the cheese melts. Cover and keep warm.

Step 3

Heat the remaining 2 teaspoons of oil in a nonstick skillet over medium high. Add the cumin, chili powder, and the remaining 1 teaspoon of salt; cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and toss to coat. Cook until heated through, 2 to 3 minutes.

Step 4

Spread the chips on a platter and top with the chicken and beans. Drizzle the nachos with the cheese mixture and top with the cabbage, pico de gallo, and cilantro. Serve immediately.

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