LOADED BARBECUE CHICKEN NACHOS

Loaded Barbecue Chicken Nachos image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

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One 17-ounce box breaded barbecue-flavored chicken nuggets with flavor packet (if included)
1 cup frozen roasted corn kernels, thawed
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice, plus wedges for serving
1 tablespoon chopped pickled jalapeno plus 1 tablespoon brine
1 tablespoon 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)
Kosher salt
One 15-ounce can pinto beans, rinsed and drained
2 tablespoons adobo sauce from canned chipotles in adobo
2 tablespoons extra-virgin olive oil
10 cups tortilla chips (about 8 ounces)
4 cups shredded Mexican cheese blend (about 16 ounces)
1/2 cup sour cream
1/2 cup fresh cilantro leaves
1/4 cup pickled jalapeno slices

Steps:

For the chicken and salsa: Position an oven rack in the top of the oven and preheat to 425 degrees F.
Bake the chicken nuggets according to the oven method on the package directions. Set aside.
Meanwhile, make the salsa. Toss together the corn, cilantro, lime juice, jalapeno with brine, olive oil, tomatoes, avocado, onion and 1/4 teaspoon salt in a medium bowl. Set aside.
For the nachos: Combine the beans, adobo sauce and olive oil in a medium bowl. Spread the tortilla chips in an 11-by-15-inch baking dish or rimmed baking sheet. Top with the shredded cheese and the bean mixture. Bake on the top rack until the cheese is melted and bubbly and the beans are heated through, about 10 minutes.
While the nachos bake, cut the chicken into bite-size pieces and toss in a medium bowl with the contents of the flavor packet if included.
Top the baked nachos with the salsa and chicken bites. Dollop the sour cream over the top and sprinkle with the cilantro leaves and jalapeno slices. Serve with lime wedges.