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With gooey cheese, smoky chipotle chicken and creamy refried beans, Chipotle Chicken & Bean Seven-Layer Dip is a quick holiday meal or easy party appetizer.
It’s that time of year when I feel like a chicken running around with its head cut off—rushing from the grocery store to the department store, and from one holiday gathering to another. Despite the craziness, I love this time of year and the extra time I get to spend with family and friends.
During the busy holiday season, it’s easy to turn to fast food or takeout, but I have a fast, easy recipe to help you get dinner or a party appetizer together in no time: Chipotle Chicken & Bean Seven-Layer Nacho Platter.
Spicy, smoky pulled chipotle chicken, creamy refried beans, gooey cheese and tons of fresh vegetables—what’s not to love about this recipe? It’s always a party when nachos are involved. And did I mention this recipe saves time by taking advantage of the slow cooker and microwave?! Yes, YOU CAN have a relaxing, tasty and fun family meal during the holiday season even when life is hectic.
Rosarita Refried Beans, found in Walmart’s Hispanic Foods aisle, were affordable and full of flavor and healthy fiber. I also picked up some organic chicken thighs and plenty of fresh produce, including red onion, radishes, red leaf lettuce, avocados, limes and cilantro. Protip: Pair convenient canned products, like RO*TEL and Rosarita with fresh produce and herbs for maximum flavor in minimum time.
Chipotle Chicken & Bean Seven-Layer Nacho Platter requires a little thinking ahead, but the results are so worth it. For the pulled Chipotle Chicken, I threw chopped onion, garlic, diced chipotle peppers, adobo sauce, beer, chicken broth, boneless/skinless chicken thighs and RO*TEL Hot Diced Tomatoes With Habanero into the slow cooker and allowed it to cook on high for four hours. The smoky chipotle and spicy RO*TEL Diced Tomatoes smelled heavenly. If you’re not a fan of dark meat, feel free to use boneless/skinless chicken breast, but reduce the cooking time to 3 hours on high. I let the chicken cool, pulled it using the two-fork method, and then stirred it back into the spicy RO*TEL-infused sauce.
No time for slow-cooked Chipotle Chicken? No worries! Try ground beef, turkey or crumbled tofu seasoned with your favorite taco spices. There’s no stress allowed when nacho platter is involved.
To build your nacho platter, get out your favorite microwave-safe serving platter. A 9-inch by 9-inch glass casserole dish works great and will make enough nachos for four. Now for the seven heavenly layers:
- Rosarita Refried Beans – Spray your casserole dish with PAM to prevent sticking and then spread the refried beans in a half-inch layer. Microwave on high for about 30 seconds to gently warm the beans.
- Pulled Chipotle Chicken or your favorite protein – Layer the warmed Rosarita beans with pulled chipotle chicken or taco-seasoned ground beef, turkey or tofu. Or go all bean with a thicker layer of Rosarita beans and a layer of canned black or kidney beans.
- Salsa – Mild, medium, hot, smooth or chunky, it’s your choice. Dollop on your favorite salsa. Microwave on high for about a minute until warm.
- Cheese – This is an essential ingredients for nachos, right? I love a four-cheese Mexican blend, but use your favorite. Microwave on high for 1-2 minutes until the cheese is melted and the beans are bubbling.
- Taco Fixings – Sliced radishes, chopped lettuce and chopped red onion are my go-to toppings, but go wild here. Try black olives, green onions, or whatever else you like to put on tacos.
- Sour Cream – Because, of course. This is an essential in my book.
- Diced Avocado or Guacamole – This is essential topping for my Seven-Layer Nacho Platter.
Chipotle Chicken & Bean Seven-Layer Nacho Platter is perfect for those days in between holiday gatherings because it’s fast, fresh and fun. Conagra staples like RO*TEL and Rosarita Refried Beans make easy to get a flavorful dinner on the table in no time. When you’re serving nachos for dinner, there’s no stress allowed.
I serve Chipotle Chicken & Bean Seven-Layer Nacho Platter as a main course with my favorite tortilla chips (try a baked variety for a healthier option). It would also be an excellent appetizer at your next holiday get together. Just imagine your guests oohing and ahhing over the melty cheese and creamy Rosarita Refried Beans.
Find more easy to make recipes that are perfect during the holidays by visiting this link: Yes You Can Recipes!
- Chipotle Pulled Chicken
- 1 small onion, chopped
- 4 cloves garlic, minced
- 4 chipotle chiles, minced
- 1 (14 ounce) can RO*TEL diced tomatoes (Hot Habanero recommended)
- 2 teaspoons adobo sauce (from chipotle chiles)
- 1½ cups lager beer (or substitute chicken stock)
- 1½ cups chicken stock
- Chipotle Chicken & Bean Seven-Layer Nacho Platter
- 1 (14 ounce) can Rosarita Refried Beans
- 1½ cups pulled Chipotle Chicken (see recipe above)
- ⅓ cup salsa
- 1½ cups Mexican-style shredded cheese
- Taco Fixings - Chopped radishes, green onions, avocado, olives, fresh cilantro (your choice)
- Sour Cream
- For pulled Chipotle Chicken in the slow cooker: In a slow cooker, put onion, garlic, chopped chipotles, RO*TEL tomatoes, adobo sauce, beer and chicken stock and stir to combine. Layer in chicken thighs. Cover and cook on high for 4 hours for chicken thighs or 3 hours for chicken breasts. When chicken is done, allow to cool slightly, remove it from liquid (reserve it) and pull the meat with two forks. Return pulled chicken meat to sauce. Refrigerate if not using immediately.
- To make pulled Chipotle Chicken on the stove: In a Dutch oven, saute onion and garlic until soft. Add chipotles, adobe sauce, RO*TEL tomatoes, beer and chicken stock. Stir to combine. Bring to a boil, then reduce to a simmer. Layer in chicken. Cover and cook for 20-25 minutes or until chicken is cooked through. (Reduce time for chicken breasts.) Pull chicken as described above.
- To make Seven-Layer nacho platter: On a large microwave-safe platter, spread a ½-inch layer of Rosarita refried beans. Microwave on high for 30 seconds. Add a layer of Chipotle Chicken or your favorite taco-seasoned meat. Microwave on high for 1-2 minutes. Add salsa and cheese. Microwave 2-3 minutes or until cheese is melted and beans are bubbling and hot. Top with your favorite taco fixings, ending with sour cream, guacamole and chopped cilantro. Serve with wedges of lime.