Nacho Pie

READY IN: 30mins




  • Chipotle Chicken:
  • Char onion, tomato, garlic and red pepper. Don’t be afraid to burn a little bit. (a little bit).
  • Place vegetable mixture in a pan with the chicken breast. Add the chipotle, cover with foil and slow cook in the oven – 325 till chicken is tender about 20-25 minutes.
  • Allow chicken a few minutes to cool off. Remove and pull into decent sized pieces – to your liking.
  • In a blender puree the vegetable mixture and cilantro till smooth then marinade.
  • This is also just a great technique to make some flavorful chicken. Serve with rice and or a simple salad.
  • For the beans:
  • Soak the beans overnight or at least 3 hours till doubled in size.
  • strain off old water and cover with fresh water. Add some garlic, the other half of the onion and bring to a boil. Turn down the heat and let simmer till beans are tender and creamy.
  • season with kosher salt. – your liking.
  • For the cheese sauce:
  • Bring 1 cup of heavy cream to a slow boil.
  • Whisk in 1/2 cup of shredded Velveeta.
  • Add 4 oz pickling solution from Peabody’s pickles.
  • keep warm.
  • Also, just a great dip for bread or chips. Fun for everyone!
  • Ok Guys! Ready for this super fun Pie?.
  • Here it goes. We’re going to make a pizza and treat it like a plate of nachos. WOW!
  • The sub recipes are wonderful and versatile. This is how we do it at Massoni but who’s to tell you what you want on your nacho pie?.
  • Take a cheesed pizza. Place a bit of the chipotle chicken, corn and black beans all over.
  • bake pizza and top with the nachos, cheese sauce and pickle chilis. You could officially smother the pie in the sauce.
  • sprinkle the cotija over and serve with guacamole and fresh lime. Say goodbye to summer.