Nachos with chicken, beans and salsa

Ingredients:

Chicken and salsa

• 1 package (500g) of BBQ-flavored breaded chicken nuggets (with seasoning packet, if available)
• 1 cup frozen popcorn, thawed
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice + wedges for serving
• 1 tbsp chopped pickled jalapeños + 1 tbsp brine
• 1 tbsp extra-virgin olive oil
• 2 small plum tomatoes, diced (about 1 cup)
• 1 ripe avocado, diced
• 1/4 small red onion, chopped (about 1/4 cup)

Nachos

• 1 can (425 g) pinto beans, rinsed
• 2 tablespoons adobo sauce from a jar of chipotle peppers
• 2 tablespoons extra-virgin olive oil
• 10 cups tortilla chips (about 220 g)
• 4 cups shredded Mexican cheese mix (about 16 oz)
• 0.5 cup sour cream
• 0.5 cup fresh cilantro leaves
• 1/4 cup pickled jalapeño rings

Preparation:

1. Chicken and Salsa:

   
   Position a rack in the upper third of the oven and preheat to 220°C.
2. Bake chicken nuggets according to package directions. Set aside.
3. Meanwhile, make the salsa. In a medium bowl, combine the corn, cilantro, lime juice, jalapeño brine, tomatoes, avocado, onion, and 1/4 teaspoon salt. Set aside.

4. Nachos:

   
   In a medium bowl, combine the beans, adobo sauce, and olive oil. Place the tortilla chips in a 10 x 15-inch baking dish or on a rimmed baking sheet. Sprinkle with grated cheese and spoon the bean mixture over the top. Bake on the top rack until the cheese is bubbly and the beans are heated through, about 10 minutes.
5. While the nachos are baking, cut the chicken nuggets into bite-sized pieces and toss them in a bowl with the contents of the bag from the box of nuggets (if you have one).
6. Top the nachos with salsa and chicken pieces. Drizzle with sour cream and sprinkle with cilantro leaves and jalapeño slices. Serve with lime wedges.