Meal of The Month - Chicken and Black Bean Nachos
Thursday, 10 September 2020 | Katie
Picnics are an integral part of a camping holiday whether you are hiking or off for a family stroll. This mess free quick and easy recipe involves no cookware, made in a foil pack these loaded nachos can be enjoyed just about anywhere!
Here is the recipe for these delectable Chicken and Black Bean Nachos:
3 1/2 c. shredded rotisserie chicken
1 c. red enchilada sauce
1/2 small onion, chopped
1 c. fresh corn kernels (from 2 ears corn)
1 (15-ounce) can black beans, rinsed
12 ounces pepper-Jack cheese (about 3 cups), divided
Kosher salt and freshly ground black pepper
8 ounces tortilla chips
Fresh cilantro and lime wedges, for serving
- Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
- Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
- Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside
The minimal ingredients in this recipe could all be found within easy reach in your local shop or supermarket.
If you cannot find an enchilada sauce in the supermarkets, here is a great 10 minute DIY recipe!
3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chilli powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!