Chipotle Chicken Stove Top Nachos

Preparation

MAKE THE AVOCADO: 

1. Remove the flesh from the avocados into a medium bowl. Add the lime juice and season with salt and pepper. Smash the avocado with a fork until mostly smooth. Cover with cling film and set aside in the fridge.

MAKE THE CHICKEN: 

1. In a large bowl, toss the chicken with the chipotle peppers and adobo sauce, lime juice, chili powder, oregano, cumin, 1 ½ teaspoons of salt, and ¼ teaspoon of pepper. Heat a HexClad 35CM Hybrid Wok over medium-high heat. Add the oil and scrape the chicken mixture into an even layer in the wok. Cook, stirring a few times, until the chicken is just cooked through, about 4 minutes. Add the tomato paste and black beans, and cook, stirring, until combined and warmed through, 1 to 2 minutes more. Scrape the chicken mixture into a heatproof bowl.

MAKE THE NACHOS: 

1. Wipe the wok clean with paper towels. Arrange half of the tortilla chips on the bottom of the wok. Top with the chicken mixture and half of each cheese. Repeat the layering once. Cover the wok and return to medium heat. Cook over medium heat until the cheese is melted, 8 to 10 minutes. Remove from the heat.
2. Dollop the top of the nachos with sour cream and smashed avocado. Sprinkle with coriander, onion, and jalapeño, and serve warm.