Soccer holds a special place in my heart, and it’s not just about the game itself; it’s also about the delightful daily specials that accompany it – from mouthwatering chicken wings to zesty fiesta dips, mini sandwiches, and the all-time favorite, nachos. For me, life is complete with a generous heap of chips loaded with everything imaginable.
Now, let me introduce you to the real star of this nacho recipe: the saucy, slightly spicy chicken. It’s a versatile delight, equally at home on nachos as it is in quesadillas or tacos. When it comes to assembling these nachos, the order is crucial. The goal is to ensure every chip gets its fair share of chicken and cheese.
Here’s the winning strategy: start with a layer of chips, then generously sprinkle on the cheese, followed by the succulent chicken. Repeat this process, creating multiple layers of pure nacho perfection, culminating with a crown of chicken on top. Feel free to throw on any additional toppings that strike your fancy. Just be warned, those nachos are so irresistible you might find yourself devouring them before you even reach the toppings, and that’s perfectly fine!
But what’s the ultimate cheese choice for nachos, you ask? While I personally lean toward cheddar jack, the nacho world is your oyster! Whether it’s classic cheddar, creamy monterey jack, fiery pepper jack, or a medley of your preferred cheese varieties, the choice is yours.
Now, let’s talk toppings. The beauty of nachos lies in their customizability. You can let your creativity run wild with options like zesty pico de gallo, sliced black olives, a dollop of cooling sour cream, rich guacamole, sprigs of fresh cilantro, or whatever your heart desires.
Here’s a quick breakdown of this delightful recipe:
YIELDS: 12 servings
PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- 2 tablespoons chili powder
- 1/4 cup olive oil
- Kosher salt, to taste
- 1 8-ounce can tomato sauce
- 2 cups hot water
- Several dashes of hot sauce
- Good-quality tortilla chips
- Freshly grated Cheddar jack cheese
- Optional toppings: pico de gallo, sour cream, sliced black olives, sliced green onions, cilantro leaves, guacamole, etc.
Directions:
- Season both sides of the chicken breasts with taco seasoning and chili powder, rubbing in the seasonings thoroughly.
- Heat the olive oil in a sturdy skillet over medium heat. Cook the chicken breasts until they turn a deep golden hue and are cooked through, approximately 4 minutes per side. Remove from the skillet and let them rest briefly.
- In the same skillet, whisk together the tomato sauce, hot water, and a few dashes of hot sauce, bringing it to a gentle boil. Reduce the heat to low, keeping the sauce warm. Taste and adjust the seasonings, adding a pinch of salt if needed, depending on your taco seasoning.
- Shred the cooked chicken using two forks and then mix it into the sauce, ensuring it’s thoroughly coated. If the sauce appears too thick, add a touch more hot water and allow it to simmer for a few minutes.
- To construct the nachos, create layers of chips, cheese, and shredded chicken in a heat-proof dish, finishing with a small layer on top. Microwave the dish until the cheese is fully melted or place it in a 350ºF oven if it’s oven-proof.
- Serve as is or add any extras you desire. And most importantly, dive into this delectable nacho delight immediately!
image source : HECTOR M. SANCHEZ
