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Chicken Nachos

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"You know how I love to feed crowds. Well, one of my all-time favorite crowd-pleasers is a ginormous platter of my cheesy, zippy, crunchy nachos. While nachos are often made with ground beef, I like to mix things up every once in a while by using shredded chicken for a different flavor profile. Leftover chicken or a store-bought rotisserie chicken makes these nachos easy to prepare."

List of Ingredients

◦ 2 teaspoons chili powder
◦ 2 teaspoons ground cumin
◦ 1 teaspoon garlic powder
◦ 1 teaspoon kosher salt
◦ 2 cups cooked and shredded chicken
◦ 1 13.5-ounce bag tortilla chips
◦ 2 poblano peppers, roasted and chopped
◦ 2 medium tomatoes, seeded and diced
◦ 1 15-ounce can black beans, rinsed and drained
◦ 1 8-ounce package shredded Mexican cheese blend
◦ 4 to 5 scallions, minced
◦ � cup chopped fresh cilantro


Recipe

Preheat the oven to 375� F. Stir together the chili powder, cumin, garlic powder, and salt in a small bowl. Add the shredded chicken and toss evenly to coat.

Spread the tortilla chips in an even layer on a large baking sheet. Evenly top the chips with the chicken, followed by the chiles, tomatoes, and black beans. Finish with the cheese and scallions.

Bake for 8 to 10 minutes, until the cheese is melted and bubbly and the nachos are heated through. Remove from the oven and top with the cilantro. Using a wide spatula, transfer the nachos to a serving plate.

Makes 6 to 8 servings






❧ Make it your own:
Pass bowls filled with salsa, crumbled bacon, avocado slices, and sour cream to top off the nachos.

❧ Roasted peppers:
Roasting chiles or bell peppers mellows their intense flavors and makes it easy to remove the tough skins. Preheat the chiles or bell peppers on the foil and roast for 6 to 8 minutes. Using tongs, turn the peppers so their skins blister and char evenly on all sides. When they are charred and blackened all over, remove the peppers to a bowl and cover with plastic wrap. The steam helps loosen the skins. When the peppers are cool enough to handle, use your fingers to peel off the skins. It's just fine if you can't remove all of those charred bits. Don't run them under water�you'll wash away all those flavorful juices. Once they are roasted and peeled, you can chop or slice the peppers as directed, or cover and refrigerate them for several days.