Chicken, Black Bean and Guajillo Picadillo Nachos

Name: Chicken, Black Bean and Guajillo Picadillo Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 dried guajillo chile peppers, cut into 1-inch-thick rings; Boiling water; 2 tablespoons vegetable oil; 2 cups finely chopped onion; 5 garlic cloves, finely chopped; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1 pound ground chicken; 1 cup finely chopped tomatoes; One 15-ounce can black beans, rinsed and drained; 1/2 cup chopped green olives; 1/4 cup golden raisins; 1 tablespoon distilled white vinegar; 1 teaspoon sugar; 1 cup low-sodium chicken broth; Salt; Freshly ground black pepper; 2 limes1 halved, 1 cut into wedges; One 6-ounce bag thick-cut tortilla chips; 6 ounces sharp cheddar cheese, shredded; 1 jalapeno, thinly sliced; 1/2 cup thinly sliced radishes; 1/3 cup chopped cilantro; Sour cream, for serving

Servings: persons

5 dried guajillo chile peppers, cut into 1-inch-thick rings
Boiling water
2 tablespoons vegetable oil
2 cups finely chopped onion
5 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 pound ground chicken
1 cup finely chopped tomatoes
One 15-ounce can black beans, rinsed and drained
1/2 cup chopped green olives
1/4 cup golden raisins
1 tablespoon distilled white vinegar
1 teaspoon sugar
1 cup low-sodium chicken broth
Salt
Freshly ground black pepper
2 limes1 halved, 1 cut into wedges
One 6-ounce bag thick-cut tortilla chips
6 ounces sharp cheddar cheese, shredded
1 jalapeno, thinly sliced
1/2 cup thinly sliced radishes
1/3 cup chopped cilantro
Sour cream, for serving

1
In a medium bowl, cover the guajillos with boiling water.
2
Let stand until softened, about 10 minutes.
3
Drain, reserving 3/4 cup of the soaking liquid.
4
In a food processor, puree the guajillos with their soaking liquid until smooth.
5
Preheat the oven to 350.
6
In a large skillet, heat the oil.
7
Add 1 1/2 cups of the onion and cook over moderate heat, stirring occasionally, until lightly golden, 4 to 5 minutes.
8
Stir in the garlic and cook until fragrant, about 1 minute.
9
Add the guajillo puree, cumin and cinnamon and cook for 3 minutes, stirring frequently.
10
Add the chicken and cook, breaking up the meat with a wooden spoon, until no trace of pink remains, about 5 minutes.
11
Stir in the tomatoes, black beans, olives, raisins, vinegar, sugar and broth.
12
Simmer, stirring occasionally, until the picadillo is thickened, 8 to 10 minutes.
13
Season with salt, pepper and juice squeezed from the 2 lime halves.
14
Place a single layer of tortilla chips on an ovenproof platter.
15
Top with half of the picadillo, 1/4 cup of the chopped onions, half of the cheese and another layer of chips.
16
Top with the remaining picadillo and cheese.
17
Bake the nachos for about 10 minutes, until the cheese is melted.
18
Top with the remaining 1/4 cup of onion and the jalapeno, radishes and cilantro.
19
Serve with sour cream and lime wedges on the side.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 5 dried guajillo chile peppers, cut into 1-inch-thick rings, Boiling water, 2 tablespoons vegetable oil, 2 cups finely chopped onion, and more.

Yes, Chicken, Black Bean and Guajillo Picadillo Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!