Nachos with Black Bean and Corn Salsa

Nachos with Black Bean & Corn Salsa

June 29, 2018


2 tbsp Safflower Oil

1 Jar Dennis' Black Bean & Corn Salsa

1/4 tsp Oregano

Salt and Pepper to Taste

2 cups Shredded Chicken

1 Small White Onion - Chopped

1/2 tsp Cumin

12 oz. Tortilla Chips

10 oz. Monterey Jack Cheese

1 Avacado

Sour Cream and Jalapenos for garnish


1Preheat oven to 350 degrees with rack in middle position.

2In a 10-inch skillet over medium-high heat, heat 2 tablespoons safflower oil.

3Add onion and sauté until translucent, about 3 minutes.

4Add cumin, and oregano. Season with salt and pepper, to taste. Remove from heat.

5On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with one third of Dennis’ Black Bean & Corn Salsa, chicken, and cheese.

6Repeat layering twice more.

7Transfer to oven and bake 18 to 20 minutes, until cheese is melted throughout.

8Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately