Ingredients

The following ingredients have 11 Servings
  • 1 lb. boneless, skinless chicken thighs
  • 1 to 2 Tbs. spicy chipotle rub
  • 1 yellow onion, cut into 1/2-inch dice
  • 1 red bell pepper, seeded and cut into 1/2-inch dice
  • 2 Tbs. olive oil
  • Kosher salt, to taste
  • 1 1/2 bags (each 14 oz.) tortilla chips
  • 3/4 lb. sharp cheddar cheese, shredded
  • 3/4 lb. Monterey jack cheese, shredded
  • 1 can (16 oz.) refried beans
  • 1/2 cup pickled jalapeño slices
  • 2 Tbs. minced fresh cilantro 
  • <a href="http://www.williams-sonoma.com/recipe/guacamole.html"><b><u>Guacamole</u></b></a> for serving
  • Salsa for serving
  • Sour cream for serving

Instruction

  • Rub the chicken with the chipotle rub and let stand at room temperature for 30 minutes or up to 1 hour.
  • Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.
  • In a bowl, stir together the onion, bell pepper, olive oil and salt. Transfer to a steel grill chef’s pan and set over the hottest part of the grill. Cook, stirring often, until the onion and bell pepper are tender, 10 to 12 minutes. Remove from the grill.
  • Place the chicken on the hottest part of the grill and cook, turning once, until opaque throughout, 6 to 8 minutes per side. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into strips 1/4 inch thick.
  • To assemble the nachos, place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top. Place several spoonfuls of refried beans on the cheese. Sprinkle one-fourth <i>each</i> of the chicken, onion-pepper mixture and jalapeño slices on top. Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.
  • Place the grill tray over the center burners on the grill, cover the grill and cook for about 7 minutes. Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.
  • Remove the tray from the grill and top the nachos with the cilantro. Serve immediately with guacamole, salsa and sour cream on the side. Serves 10 to 12.
  • Williams-Sonoma Kitchen.