2 poblano peppers, roasted and chopped (see below)
2 medium tomatoes, seeded and diced
1 (15-oz) can black beans, rinsed and drained
1 (8-oz) package Mexican cheese blend, shredded
4 — 5 scallions, minced
3/4 cup fresh cilantro, chopped
Preheat the oven to 375°F.
Stir together the chili powder, cumin, garlic powder, and salt in a small bowl. Add the chicken and toss evenly to coat.
Heat a grill pan until hot. Roast the poblano peppers until well-charred, and then place them in plastic bag to steam for 2—3 minutes. Remove the skin, chop, and set aside.
Spread the tortilla chips in an even layer on a large baking sheet. Evenly top the chips with the chicken, followed by the peppers, tomatoes, and black beans. Finish with the cheese and scallions. Bake for 8—10 minutes, until the cheese is melted and bubbly and the nachos are heated through. Remove from the oven and top with the cilantro. Using a wide spatula, transfer the nachos to a serving plate.
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