Stay in Touch
Get sneak previews of special offers & upcoming events delivered to your inbox.
I like toppings on my nachos! Pile them on, foodies. You'll love this recipe...especially the smoky flavor of the roasted poblano peppers.
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.
Once the peppers are charred, place them in a bowl covered with saran wrap or store them in a plastic bag. This allows them to steam using the residual heat and moisture, which in turn loosens the black charred skin.
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995-2020 QVC, Inc. All rights reserved Trademark Notice