There's something so comforting about a big plate of nachos, these shredded chicken ones will send your tastebuds soaring and make you go for seconds. The home made chips add an extra level of flavor and crunch and are so easy to make. You can make these vegetarian by using jack fruit or seitan instead of chicken. You can also personalize with extra toppings. So for your next taco Tuesday skip the tacos and go straight for the nachos!
Ingredients:
1 lb. thinly cut chicken breasts
2 tbsp Adobo
2 tbsp Paprika
1 tbsp Cayenne pepper (adjust to your spice level)
2 tbsp cumin
2 packets Sazon seasoning
1 ½ tbsp chili powder
1 tsp kosher salt
½ tsp Aleppo Pepper/red pepper flakes
12 small yellow corn tortillas (adjust to how many people are eating)
Canola/avocado oil
Kosher salt
Lime juice (optional)
Cotija cheese
Cheddar cheese
1 can pink or black beans
Pico de Gallo
2 roma/plum tomatoes
Half a white onion
Juice of two limes
¼ cup chopped cilantro
Kosher salt
Extra toppings:
1 can corn/ half bag of frozen corn (add in with the beans)
Sour cream
Cilantro
Lime juice
Fresh or pickled jalapenos
Olives (green or black)
Nacho Directions:
Start with marinating the chicken, in a bag or bowl place the chicken and all of the spices (2 tbsp Adobo, 2 tbsp Paprika, 1 tbsp Cayenne pepper, 2 tbsp cumin, 2 packets Sazon seasoning, 1 ½ tbsp chili powder, 1 tsp kosher salt, ½ tsp Aleppo Pepper/red pepper flakes) shake/mix until the chicken is evenly covered. Set aside or in the fridge and allow to marinate while you make the chips.
To make the chips, in a large pan add about a ¼ inch of canola/avocado oil and heat, this should take about 7-8 minutes to fully heat up. While the oil heats, take a stack of your tortillas and cut them in four or in six (depending on how large you want your chips, I do a mix).
Get a bowl and line it with a kitchen towel, set aside, get either kitchen towels or napkins and create a bed to place the chips after frying and to allow the excess oil to soak off.
Once the oil is hot, toss about 5-10 chips, depending on your pan size into the hot oil, they should begin to sizzle and fry, after a few seconds use tongs to flip each chip over, allow to fry for a few seconds on that side, once golden quickly scoop out the chips with a scoop strainer out of the oil and place onto the bed of napkins, quickly sprinkle kosher salt on top of them and some lime juice (lime isn't necessary). As the chips cool, move them over to the bowl lined with the kitchen towel. Continue this process until you have your desired amount of chips.
Once the chips are all done, pour out some of the oil in the pan, leaving enough to line the bottom of the pan to cook the chicken. Add the chicken into the hot oil and cover, allow to cook on each side for about 7-8 minutes.
While the chicken cooks make the Pico. Dice up the roma tomatoes, the half white onion, and the cilantro. Add into a bowl. Add the juice of two limes, and season with Kosher salt. Mix thoroughly. Adjust the cilantro and lime levels to your liking.
Place the Pico in the fridge to chill.
Once the chicken is finished cooking, remove from the pan, shred the chicken, then add back into the same pan and mix the shredded chicken into the juices/sauce in the pan.
Then remove the chicken with tongs and set aside in a bowl (want to leave some juice/oil for next step)
Next add the beans (and corn) into the remaining oil and sauce in the pan, cook on medium heat for about 6-8 minutes. Then remove to a bowl and set aside.
Now crumble the cotija cheese, and shred the cheddar.
Next assembly, place a few chips on a plate, and top with chicken, beans/corn, cheese, then another layer of chips, add the same toppings again. Microwave for 30 seconds to 1minute, then top with Pico de Gallo, cilantro and some lime juice and enjoy!
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