This dish draws its inspiration from a decadent platter of nachos. Tortillas replace corn chips, forks replace fingers, and I’ve added some chicken to the mix. The best part? There’s no need to be polite and leave the cheesy bits for others.
Prep time: 20 minutes
Cook time: 25 minutes
Serves 6 to 8
* If the tortillas are too big to fit into the skillet, trim them with a pizza cutter. An 8-inch cake pan or luncheon plate makes the perfect template.
6 medium-size (8-inch) flour tortillas*
1 medium onion, finely chopped
1 clove garlic, minced
1/2 pound (250g) chicken breast, finely sliced
1 (or 2 if you like it hot) chipotle peppers in adobo sauce, finely chopped
1 tablespoon (15 mL) ground cumin
1 teaspoon (5 mL) chili powder
1 teaspoon (5 mL) ground coriander
1 can (14 oz / 398 mL) diced tomatoes, drained
1/4 cup (60 mL) lime juice
2 tablespoons (30 mL) tomato paste
1 can (10 oz /540 mL) black, beans drained and rinsed (about 2 cups)
1 cup (250 mL) corn kernels, fresh or frozen and thawed
Salt and pepper to taste.
2 cups (500 mL) shredded nacho cheese mix
Garnish – Chopped fresh cilantro, sour cream and/or salsa for serving (optional)
Heat the oven to 400°F. Line a 9-inch cast-iron skillet with parchment. Set aside.
Heat a large skillet and toast the tortilla shells lightly on both sides. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and garlic, cook until soft. Add the chicken, chipotle pepper, cumin, chili powder, and coriander, stirring while you cook the mixture until the chicken is cooked all the way through, about 5 minutes. Stir in the tomatoes, lime juice, and tomato paste, mixing to coat the chicken. Stir in the beans, corn and cilantro. Let the bean mixture simmer, stirring occasionally, until everything is hot, about 3 minutes. Season with salt and pepper to taste.
Place 1 tortilla in the prepared cast iron pan. Spread one-sixth of the bean mixture evenly over the tortilla, then sprinkle evenly with 1/3 cup (75 mL) of the shredded cheese. Repeat layering until all 6 tortillas are used, ending with the bean mixture and shredded cheese on top.
Bake the tortilla stack until it is hot all the way through, the top is lightly browned, and the cheese has melted, about 20 to 25 minutes. Let it sit at room temperature for 5 minutes. Remove the stack from the pan using the parchment overhang as handles. Cut it into wedges. Serve topped with sour cream, salsa, and/or extra cilantro, if desired.