Name: Chile Chicken Nachos
Yield: 10 servings
Ingredients: 2 Tbsp. extra-virgin olive oil; 2 garlic cloves, chopped; 1 medium red onion, chopped, divided; 1 Tbsp. achiote paste or tomato paste; 8 ancho chiles, stemmed, seeded; 1 chipotle chile in adobo, chopped (or 1 Tbsp. adobo sauce to keep things mild); 3 cups low-sodium chicken stock; 1 tsp. ground cumin; Kosher salt; 1 rotisserie chicken, meat pulled from bones and shredded; 2 10-oz. bags frozen corn, thawed, drained; 1 poblano chile, stemmed, seeded, chopped; 8 oz. finely grated Cotija cheese (about 2½ cups), divided; Nonstick vegetable oil spray; 2 8-oz. bags tortilla chips, divided; 2 lb. sharp cheddar cheese, shredded, divided; Thinly sliced radishes, cilantro leaves, and pickled jalapeños (for serving); Sour cream; Grilled Salsa Roja; Avocado-Tomatillo Salsa Verde

Photo by Chelsie Craig, Food Styling by Kate Buckens

Meet your ideal nacho construction plan. Dividing everything between two baking sheets solves problems and creates party opportunities. You’ll get the ideal ratio of ingredients layered on each tray, and if you want, you can put them into the oven at different times so that there’s always a hot melty batch for your guests.

Recipe notes

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