Equipment

• Baking tray or oven-safe skillet
• Large skillet for searing chicken
• Blender for the aji verde
• Whisk and small saucepan for the cheese sauce

Ingredients

For the Chicken

• 1½ pounds boneless skinless chicken thighs
• ½ cup Peruvian Pollo a la Brasa marinade (store-bought or homemade)
• 1 tbsp neutral oil (for searing)

For the Cheese Sauce

• 1 can (12 oz) evaporated milk
• 6 slices white American cheese, torn into pieces
• 2½ cups sharp cheddar cheese, freshly grated from a block
• ½ tsp garlic powder
• ¼ tsp smoked paprika
• ¼ tsp kosher salt, or to taste
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)

For the Aji Verde

• ½ cup fresh cilantro leaves and tender stems
• 1–2 jalapeños, roughly chopped (keep seeds for more heat)
• 1 tbsp aji amarillo paste
• 1 small garlic clove
• 1½ tbsp Kewpie mayo
• 1½ tbsp sour cream or Greek yogurt
• 1 tbsp fresh lime juice
• 2 tbsp crumbled queso duro or feta
• ¼ tsp white vinegar
• ¼ tsp salt, plus more to taste
• 1–2 tbsp neutral oil
• 1–2 tbsp cold water, to thin as needed

For the Nachos

• 1 large bag thick tortilla chips
• 1 (15 oz) can black beans, drained and rinsed
• Ground cotija cheese, for finishing
• Fresh cilantro leaves, for garnish
• Thinly sliced red onion, for garnish

Instructions

1. Marinate the chicken: Place the chicken thighs and the Pollo a la Brasa marinade in a bowl or a zip-top bag. Toss to coat every piece evenly and let the flavors penetrate while you prepare the rest of the components.
2. Sear the chicken: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Remove the chicken from the marinade and sear 5–6 minutes per side, until deeply caramelized and cooked through to 165°F (74°C) internal temperature. Transfer the chicken to a plate, let it rest for 5 minutes, then shred into generous pieces with two forks.
3. Prepare the aji verde: In a blender combine the cilantro, jalapeños, aji amarillo paste, garlic, Kewpie mayo, sour cream (or Greek yogurt), lime juice, crumbled queso duro (or feta), white vinegar and salt. Blend on high until smooth and vibrantly green. With the blender running, stream in the neutral oil to emulsify the sauce until silky. If needed, add cold water one tablespoon at a time until the sauce reaches a pourable consistency. Taste and adjust salt and lime. Chill until ready to use.
4. Make the cheese sauce: Pour the evaporated milk into a small saucepan set over medium-low heat. Warm the milk until steaming but not boiling. Whisk in the cornstarch slurry and stir for about 1 minute until it begins to thicken slightly. Reduce heat to the lowest setting and add torn American cheese pieces a few at a time, whisking constantly until each addition fully melts.
5. Finish the cheese sauce: Once the American cheese is smooth, add 1½ cups of the freshly grated cheddar in small handfuls, whisking continually until the sauce is glossy and completely smooth. Stir in the garlic powder, smoked paprika and salt, and taste to adjust seasoning. If the sauce is too thick, add a splash of warm evaporated milk and whisk to loosen. Keep the sauce warm on the lowest heat setting, stirring occasionally.
6. Assemble the nachos: Preheat the oven to 400°F (205°C). Spread half the tortilla chips in an even layer in a large oven-safe skillet or baking dish. Drizzle half the cheese sauce over this first layer, then scatter half the black beans, half the shredded chicken, and ½ cup of the remaining grated cheddar. Add a second layer of chips and repeat with the remaining cheese sauce, beans, chicken and cheese.
7. Bake: Place the assembled nachos in the oven and bake 12–15 minutes, until everything is hot and bubbling and the cheese is melted.
8. Finish and serve: Remove from the oven and immediately top with thinly sliced red onion and fresh cilantro. Generously drizzle the aji verde over the entire surface and dust with ground cotija. Serve right away while warm.

Notes & Tips

• Grate the cheddar from a block yourself. Pre-shredded cheese is often coated with anti-caking starch and won’t melt as smoothly into the sauce.
• Add the shredded cheddar in small handfuls and whisk each addition completely into the sauce before adding more. Adding it all at once can cause clumps.
• Layer the nachos in two rounds so every chip gets cheese, chicken and beans. A single layer tends to leave many chips without toppings.
• Allow the chicken to rest for the full 5 minutes before shredding so the juices redistribute and keep the shredded meat moist.
• If you prefer less heat in the aji verde, remove the seeds from the jalapeños or use one jalapeño instead of two.

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