Baked Chicken Nachos with Refried Beans

Nachos have a reputation for being a party food that gets soggy before anyone finishes. This version works the other way around. The corn tortillas are baked first, on their own, until they are crisp and lightly golden. Only then do they meet the beans, so they hold their shape under the chicken and cheese instead of turning into a mush at the bottom of the dish.

Corn tortillas are a good thing to have on hand for this kind of cooking. They come from masa, which is corn that has been soaked in lime water before it is ground. That soaking step, called nixtamalization, is old in Mexico and Central America. It loosens the hull, adds flavor, and makes the corn easier to press into thin rounds. Flour tortillas are softer and bend more easily, but they bake up puffier and less crunchy, so corn is the better pick here.

A few small things make the difference. Stir the broth into the refried beans before you spread them, so they spread like a warm paste rather than sitting in thick clumps. Shred the chicken while it is still a little warm, because it will pull apart easily and spread through the layers evenly. When the cheese goes on, keep an eye on the top rack. Mexican style blends brown fast, and you want it melted and just starting to color, not dark at the edges.

Leftovers are worth planning for. Keep any extra beans and chicken in separate containers in the fridge, and keep the tortilla pieces in a sealed bag at room temperature. The tortillas will soften over a day or two, so the best move is to re-crisp them in a dry pan or a hot oven for a few minutes before you build a new batch. Fresh toppings like tomato, avocado and lettuce do not keep well once they have been cut, so chop them just before serving.

For the table, this is a meal that already has a lot going on, so keep the sides simple. A bowl of sliced cucumbers with lime and a pinch of salt is bright and cool next to the warm beans. A pot of black beans or a small pile of cabbage slaw adds texture without asking for much effort. If you want something to drink, plain sparkling water with a wedge of lime fits the flavors well.

If you are cooking for a crowd, the nachos are easy to scale. Use two baking sheets for the tortillas so they crisp evenly, and divide the final layer among plates so everyone gets a bit of every topping. You can also set the toppings out in small bowls and let people build their own plates. Either way, the yogurt spoon on top ties the whole thing together with a cool, tangy note.

If you want to round out the menu, these recipes pair well with this one:

• Skillet Turkey Tacos with Avocado for another quick weeknight taco night
• Grilled Chicken Fajitas with Lime when you want peppers and onions alongside
• Roasted Vegetable Tacos with Black Beans for a meatless plate with the same spirit