Grilled Chicken Nachos

Tonight I decided to change up our basic Black Bean Nachos. My inspiration was the terrific nachos I had for dinner Saturday night at a little restaurant in my dear friend Kris's neighborhood, just north of Atlanta. Two things made those nachos stand out: fresh corn sprinkled over the top and the combination of shredded cheese and a drizzle of queso. While this prep takes a bit more time than my basic recipe, it's worth it. Enjoy!

Grilled Chicken Nachos
2 boneless chicken cutlets
Salt and pepper
Cumin
1/4 lb. sliced white American cheese
1 can Mexican-style diced tomatoes and green chiles
2 Tbsp. milk
1/4 tsp. cumin
1/4 tsp. black peppe
Homemade Tortilla Chips
1/2 can black beans, drained
1/2 (9-oz.) package frozen white shoepeg corn, thawed
1/2 cup shredded Cheddar cheese

1. Sprinkle chicken with salt, pepper, and cumin. Grill until chicken is done. Cut into chunks.
2. Combine American cheese, 1/2 of the liquid from the Mexican-style tomatoes, 2 Tbsp. tomato mixture, milk, and next 2 ingredients in a small saucepan. Cook over low heat until cheese melts and mixture is combined.
3. Arrange chips on an aluminum foil-lined baking sheet. Sprinkle black beans and corn over top. Drain remaining Mexican-style tomato mixture; sprinkle tomatoes and green chiles over chips. Add chicken and shredded Cheddar. Drizzle American cheese mixture over chips.
4. Bake at 400° for 5 minutes or until shredded cheese melts.