Dice the tomatoes: Cut the tomatoes in half, slice off the stems, and scoop out the seeds. Cut the tomato halves into 1/4-inch strips, then cut the strips crosswise into dice.

Dice the red onion: Cut the onions in half and peel the skin. Keeping the root intact, make vertical cuts 1/4-inch apart from each other. Turn the onion 90 degrees and make horizontal cuts 1/4-inch apart to form a crosshatch pattern with the previous cuts. Slice the onion to dice.

Prepare the black beans: Drain the canned black beans and set aside.

Slice the jalapeño: Cut off the stem of the chili and cut it crosswise into thin slices.

Chop the parsley: Bunch the parsley together and chop finely.

Mince the garlic: Cut off the root and peel the skin. Mince the garlic cloves with a knife or garlic mincer.

Grate the cheddar cheese: Place the grater firmly on a cutting board. Press the cheese block against the surface of the grater and slowly push downwards until you yield enough cheese.

Cut the tortillas: Cut 6 6-inch tortillas into triangular chips.

Arrange the tortilla pieces on a baking tray: Spread the chips onto a lined baking tray.

Bake the tortillas: Bake the chips at 350 °F for 5 minutes.

Caramelize the garlic: Prepare a hot pan over medium heat. Add 1 tbsp olive oil and 1 tbsp garlic. Stir for 30 seconds to caramelize.

Sauté the chicken: Add 16 oz skinless boneless chicken breasts. Stir for 2 minutes.

Season the chicken: Add 2 1/2 tbsp Heinz ketchup, 1 tbsp Hunt’s tomato paste, 1/2 tbsp all-purpose flour, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp red pepper flakes, 1 tsp brown sugar, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, and 1/4 tsp salt. Mix for 2 minutes to let the chicken absorb the seasoning.

Reduce the sauce: Add 1/2 cup unsalted chicken broth. Mix well, turn the heat to low, and let it simmer for 10 minutes.

Shred the chicken: Turn off the heat and shred the chicken breasts with forks.

Add the tortilla chips: On the tortilla baking tray, add 2 oz tortilla chips.

Add the chicken and cheese: Add the shredded chicken and sprinkle 3 oz cheddar cheese over the chips.

Melt the cheese: Place the baking tray back into the oven. Cook at 450 °F for 5 minutes to melt the cheese.

Build the nachos: Remove the tray from the oven when done. Add 6 oz tomatoes, 2 oz red onion, 2 oz canned black beans, 1 oz jalapeño, and 2 tbsp parsley.

Drizzle the sauce and serve: Drizzle 3 tbsp plain Greek yogurt on the nachos. Enjoy!