CRUDITÉ NACHOS
WITH LIME CREMA
ACTIVE: 40 min l TOTAL: 40 min
SERVES: 6 to 8
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 4-ounce can diced green chiles
1 15.5-ounce can black beans,
drained and rinsed
Kosher salt and freshly ground pepper
½ small red onion, diced
¼ cup apple cider vinegar
¾ cup plain Greek yogurt
Juice of 1 lime
Pinch of cayenne pepper
½ English cucumber, thinly sliced
on an angle
1 jicama, peeled, halved and thinly sliced
5 radishes, thinly sliced on an angle
2 heads Little Gem lettuce,
leaves separated
Diced avocado, chopped pickled jalapeños,
chopped fresh cilantro and crumbled
cotija cheese, for topping
- Make the beans: Heat the olive oil in a
large skillet over medium-high heat. Add
the yellow onion and cook until almost
translucent, about 4 minutes. Add the garlic
and cook until softened, about 1 minute.
Stir in the chili powder and cumin until
combined. Add the green chiles, beans,
½ cup water and ½ teaspoon each salt
and pepper. Bring to a simmer, then reduce
the heat to medium low and cook, stirring
occasionally, until most of the liquid has
evaporated, about 8 minutes; set aside. - Meanwhile, make the pickled red onion:
Combine the red onion, vinegar and
¼ cup water in a small bowl. Let stand
until bright pink and slightly softened,
10 to 15 minutes; drain. - Make the crema: Combine the yogurt,
lime juice, cayenne, 4 teaspoons water and
½ teaspoon salt in a small bowl. - Arrange the cucumber, jicama, radishes
and lettuce on a platter. Top with the
bean mixture, crema, avocado, jalapeños,
pickled red onion, cilantro and cheese.
PLANTAIN CHIP NACHOS
WITH SPICY CHICKEN
ACTIVE: 40 min l TOTAL: 40 min
SERVES: 6 to 8
2 tablespoons vegetable oil
1 white onion, diced
Kosher salt and freshly ground pepper
1 serrano chile pepper
(½ minced, ½ sliced)
1 teaspoon chipotle chile powder
Grated zest of 1 lime, plus the juice of
2 limes
1 cup low-sodium chicken broth
1 rotisserie chicken, skin removed
and meat shredded (about 4 cups)
½ mango, diced
1 beefsteak tomato, diced
1 cup chopped fresh cilantro
4 tablespoons unsalted butter
¼ cup all-purpose flour
2½ cups whole milk, warmed
1 8-ounce bag shredded
Mexican cheese blend
3 5-ounce bags plantain chips
1 8-ounce container guacamole
- Make the chicken: Heat the vegetable oil
in a large skillet over medium-high heat.
Add all but ½ cup onion, season with
½ teaspoon each salt and pepper and cook,
stirring, until translucent, 5 minutes. Stir in
the minced serrano, chile powder and zest
and juice of 1 lime; stir 30 seconds. Stir in
the chicken broth and chicken and bring to a
simmer. Reduce the heat to medium low
and cook until thickened, about 8 minutes. - Meanwhile, make the mango salsa:
Combine the mango, sliced serrano,
reserved ½ cup diced onion, the tomato,
cilantro, the juice of the remaining lime
and ½ teaspoon salt in a medium bowl. - Make the cheese sauce: Melt the butter
in a medium saucepan over medium-high
heat. Whisk in the flour and cook until
foaming, about 2 minutes. Whisk in the
milk and bring to a simmer, then reduce the
heat to medium low and cook, stirring, until
thickened, about 4 minutes. Remove from
the heat and stir in the cheese until smooth. - Reheat the chicken mixture, if necessary.
Arrange the plantain chips on a platter.
Top with half of the cheese sauce, the chicken,
remaining cheese sauce, guacamole and
mango salsa.
94 FOOD NETWORK MAGAZINE ●MAY 2020
WITH NATURAL
PROBIOTICS FOR
DIGESTIVE HEALTH,
THE CHOICE IS
SIMPLE.
Learn where to buy Beyond at
BeyondPetFood.com.