ChefXi OfficialA vibrant fusion of smoky Texas brisket queso and charred tandoori chicken, layered with a double-bean medley and finished with Chuy's-style creamy jalapeno dressing.
In a bowl, whisk together the yogurt, tandoori masala, and lemon juice. Add the cubed chicken, coat thoroughly, and let marinate for at least 30 minutes (or overnight for deeper flavor).
If you want that classic red color, you can add a pinch of beet powder or red food coloring to the marinade.
In a small saucepan, combine the drained pinto beans and the charro beans (with their liquid). Simmer over low heat until the mixture thickens slightly. Keep warm.
Mash a few of the beans with a fork to create a creamier texture that sticks to the chips better.
Heat a large skillet over medium-high heat with a splash of oil. Add the marinated chicken in a single layer. Cook without moving for 3-4 minutes to get a deep char, then flip and cook until the internal temperature reaches 165°F.
Don't crowd the pan! If the chicken releases too much moisture, it will steam instead of char. Cook in batches if necessary.
Gently warm the brisket queso in a small pot or microwave until smooth and pourable. Try not to break up the brisket chunks too much.
If the queso is too thick, add a splash of milk or the juice from the pickled jalapenos to thin it out.
On a large platter, create a sturdy layer of tortilla chips. Drizzle half of the brisket queso and half of the bean medley over the chips. Add a second layer of chips and repeat with the remaining queso and beans.
Building two layers ensures no 'naked' chips at the bottom of the pile.
Top the nachos with the charred tandoori chicken, diced red onion, pickled jalapenos, and dollops of guacamole. Finish with a generous drizzle of the creamy jalapeno dressing and serve with lime wedges.
Serve immediately! These are best when the contrast between cold toppings and hot queso is at its peak.
This is the ultimate collision of worlds—the deep, earthy spices of a tandoori marinade meeting the smoky, fatty richness of a Texas brisket queso. For the best results, sear the chicken in a very hot cast iron skillet to get those charred 'tandoor' edges. Mixing the pinto and charro beans adds a layer of texture and spice that regular canned beans just can't match. Inspired by the bold flavors of Chuy's and the tradition of the tandoor.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.