Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Nachos Del Pollo y Chorizo




Source of Recipe


from San Angel Inn Restaurante at Epcot


List of Ingredients




11/2 pounds chicken breast strips
1/2 teaspoon each: minced garlic, salt and black pepper
1 pound peeled, diced, cooked chorizo
10 cups corn chips
6 cups shredded Monterey Jack cheese
11/2 cups diced tomatoes
1 cup sliced jalapeño peppers
1 cup sour cream

Red sauce: 8-ounce can of tomatoes
2 tablespoons chopped white onion
1 garlic clove Salt to taste

Recipe



1. Heat oven to 350 F. Season chicken breast strips with garlic, salt and black pepper. Lightly coat a heavy skillet with cooking spray. Cook chicken in skillet until meat is no longer pink in the center.

2. For the sauce, in a blender, combine the canned of tomatoes, onion and garlic clove. Blend all until puréed. Place mixture in a saucepan and bring to a boil. Add salt to taste; set aside.

3. Place the corn chips on oven-safe baking dish. Add the cooked chicken strips and chorizo on top of the corn chips Cover with the shredded cheese. Place in oven, uncovered, for 5 minutes or until cheese is melted. Remove from the oven and top with diced tomatoes, jalapeño peppers and sour cream. Add red sauce on top to taste.

Serves 4.