Ingredients:

  • 2 cups (225g) shredded cooked chicken breast
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 cup (150g) frozen corn, thawed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/4 tsp (0.5g) cayenne pepper
  • 1/2 lime, juiced
  • 12 oz (340g) thick-cut corn tortilla chips
  • 2 cups (225g) Monterey Jack cheese, shredded
  • 2 cups (225g) Sharp Cheddar cheese, shredded
  • 1/2 cup (60g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 jalapeño, thinly sliced
  • 1 large avocado, diced
  • 1/2 cup (120ml) Mexican crema

Instructions:

  1. In a large mixing bowl, toss the shredded chicken, drained black beans, and corn with olive oil, ground cumin, smoked paprika, garlic powder, and cayenne pepper. Stir until evenly coated and stir in the lime juice.
  2. Line a rimmed baking sheet with parchment paper. Arrange half of the tortilla chips in a single layer.
  3. Evenly distribute half of the chicken and bean mixture across the first layer of chips, then sprinkle with half of the Monterey Jack and Sharp Cheddar blend.
  4. Repeat the layering process by adding the remaining chips, the rest of the protein mixture, and the final layer of cheese.
  5. Bake in a preheated 400°F (200°C) oven for 8–10 minutes until the cheese is molten and bubbling.
  6. Remove from oven and top with diced red onion, sliced jalapeño, diced avocado, chopped cilantro, and a drizzle of Mexican crema.