This recipe uses many fresh ingredients and makes for a nice alternative to traditional beef nachos.


2 7.5 ounces Package of corn tortillas
1/2 Lime
1 teaspoon Kosher salt
1 tablespoon Lime zest
2 cups Shredded cooked chicken
1/2 teaspoon Garlic powder
1/2 teaspoon Kosher salt
1/2 teaspoon Pepper
1 teaspoon Cilantro
15 ounces Canned black beans
2 Cooked corn on the cob:
1 cup Shredded pepper jack cheese
1 cup Shredded mild cheddar cheese.
1/2 cup Small diced tomatoes
1 cup Shredded lettuce
Your favorite gourmet salsa
Sour cream
JalapeƱo slices (optional)


Step 1
Set oven to 450 degrees.

Step 2
Drizzle olive oil on several cookie sheets.

Step 3
Cut the tortillias into quarters and arrange on cookie sheets.

Step 4
Drizzle more olive oil on top of tortilla wedges.

Step 5
Sprinkle with kosher salt.

Step 6
Sprinkle with lime zest.

Step 7
Cook for 30 minutes or until chips are toasted and crunchy without being burned.

Step 8
Set aside.

Step 9
Re-heat shredded chicken with garlic powder, kosher salt, pepper and cilantro.

Step 10
Stir in the black beans, keep cooking over low heat.

Step 11
Cut the corn off the cob and add to the chicken mixture.

Step 12
Layer the cooked tortilla chips on platter.

Step 13
Add layer of pepper jack cheese.

Step 14
Add Layer of chicken,bean and corn mixture.

Step 15
Add a sprinkle more of cilantro over nachos.

Step 16
Add layer of cheddar cheese.

Step 17
Put under broiler, middle rack, to melt cheese, about 5-7 minutes.

Step 18
Once out of broiler, add the shredded lettuce and diced tomatoes

Step 19
Put 1-2 tablespoons of sour cream and salsa on side of nacho platter.

Step 20
Squeeze some Lime juice over platter (option).