Anyone have a Recipe for Chicken Nachos please?!
ThankyouWww@FoodAQ@Com
Answers:
INGREDIENTS
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender!. Mix in shredded chicken, salt and pepper!. Toss until well coated with oil!. Stir in the salsa!.
Arrange tortilla chips on a large baking sheet!. Spoon the chicken mixture over tortilla chips!. Top with Cheddar/Monterey Jack cheese blend and tomato!. Bake in the preheated oven 10 minutes, or until cheese has melted!. Remove from heat and sprinkle with green onion tops before serving!.
Enjoy! :)Www@FoodAQ@Com
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender!. Mix in shredded chicken, salt and pepper!. Toss until well coated with oil!. Stir in the salsa!.
Arrange tortilla chips on a large baking sheet!. Spoon the chicken mixture over tortilla chips!. Top with Cheddar/Monterey Jack cheese blend and tomato!. Bake in the preheated oven 10 minutes, or until cheese has melted!. Remove from heat and sprinkle with green onion tops before serving!.
Enjoy! :)Www@FoodAQ@Com
Here is a yummy one !.!.!.!.!.!. = )
Roasted Chicken Nachos With Green Chili-Cheese Sauce
4 medium tomatillos, husked and rinsed
2 jalapenos, stemmed
1/2 medium onion, peeled and quartered
2 garlic clove, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 teaspoon toasted cumin seeds
Kosher salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, at room temperature
4 cups shredded Jack cheese
1 (1-pound) bag salted corn tortilla chips
1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded
Quick Salsa:
1 pint cherry tomatoes, halved
2 green onions, white and green parts, chopped
1 jalapeno, chopped
2 handfuls fresh cilantro leaves, hand shredded
2 limes, juiced
Kosher salt and freshly ground black pepper
Sour cream and guacamole, for serving
Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic!. Simmer for 10 to 15 minutes, until the tomatillos are soft!. Drain and cool slightly, then put them in a blender!. Add the cilantro, lime juice, and cumin!. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt!. You should have about 2 cups of this salsa verde!.
Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan!. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps!. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown!. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken!. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce!. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat!.
Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine!.
To build these awesome nachos: Preheat the oven to 350 degrees F!. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack!. Make 3 or 4 layers of the nachos, depending on the size of the platter!. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes!.
Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side!.Www@FoodAQ@Com
Roasted Chicken Nachos With Green Chili-Cheese Sauce
4 medium tomatillos, husked and rinsed
2 jalapenos, stemmed
1/2 medium onion, peeled and quartered
2 garlic clove, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 teaspoon toasted cumin seeds
Kosher salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, at room temperature
4 cups shredded Jack cheese
1 (1-pound) bag salted corn tortilla chips
1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded
Quick Salsa:
1 pint cherry tomatoes, halved
2 green onions, white and green parts, chopped
1 jalapeno, chopped
2 handfuls fresh cilantro leaves, hand shredded
2 limes, juiced
Kosher salt and freshly ground black pepper
Sour cream and guacamole, for serving
Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic!. Simmer for 10 to 15 minutes, until the tomatillos are soft!. Drain and cool slightly, then put them in a blender!. Add the cilantro, lime juice, and cumin!. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt!. You should have about 2 cups of this salsa verde!.
Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan!. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps!. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown!. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken!. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce!. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat!.
Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine!.
To build these awesome nachos: Preheat the oven to 350 degrees F!. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack!. Make 3 or 4 layers of the nachos, depending on the size of the platter!. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes!.
Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side!.Www@FoodAQ@Com
1!. 2 skinless, boneless chicken breast halves - chopped
2!. 2 tablespoons vegetable oil
3!. 1 teaspoon cayenne pepper, or to taste
4!. 1 (12 ounce) package corn tortilla chips, or as needed
5!. 1 (8 ounce) package shredded Mexican-style cheese blend
6!. 1 (7 ounce) can diced green chilies, drained
2!. Cooking Directions
1!. In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper!. Let stand for 15 minutes, or longer if desired!.
2!. Heat a skillet over medium-high heat!. Add the chicken mixture, and fry until chicken is no longer pink!. Remove from heat, and set aside!.
3!. Preheat the oven to 325 degrees F (165 degrees C)!. Spread a thin layer of tortilla chips in a 9x13 inch baking dish!. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips!. Repeat layers ending with cheese on the top!.
4!. Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through!. Serve with your favorite nacho toppings!.
Yield: 6 servings
3!. Still Hungry!?
Super-simple but totally killer nachos! These chicken nachos are made with tortilla chips layered with seasoned chicken, green chilies and cheese!. They are to die for with some guacamole, sour cream and salsa!. If it's too spicy for you, just leave out the cayenne!.Www@FoodAQ@Com
2!. 2 tablespoons vegetable oil
3!. 1 teaspoon cayenne pepper, or to taste
4!. 1 (12 ounce) package corn tortilla chips, or as needed
5!. 1 (8 ounce) package shredded Mexican-style cheese blend
6!. 1 (7 ounce) can diced green chilies, drained
2!. Cooking Directions
1!. In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper!. Let stand for 15 minutes, or longer if desired!.
2!. Heat a skillet over medium-high heat!. Add the chicken mixture, and fry until chicken is no longer pink!. Remove from heat, and set aside!.
3!. Preheat the oven to 325 degrees F (165 degrees C)!. Spread a thin layer of tortilla chips in a 9x13 inch baking dish!. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips!. Repeat layers ending with cheese on the top!.
4!. Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through!. Serve with your favorite nacho toppings!.
Yield: 6 servings
3!. Still Hungry!?
Super-simple but totally killer nachos! These chicken nachos are made with tortilla chips layered with seasoned chicken, green chilies and cheese!. They are to die for with some guacamole, sour cream and salsa!. If it's too spicy for you, just leave out the cayenne!.Www@FoodAQ@Com
here try this one!.!.
have 2 chichen breasts boiled with only salted water, not much salt thou!.
then take them out, strain them, cube the chicken and put the it on a food processor, till you get all reduced to something similar to a paste!. or like the size of minced garlic!.
then, add ricotta cheese/mayonaise, black pepper, nutmeg(just a bit) , a bit of parsley or cilantro (whichever u prefer),a bit of heavy cream and mix it all together!.
if you want serve it over the nachos hot, saute it on a pan with olive oil, 2tblspoons or so, and add minced onion!.
if not, just put it or a bowl , and dip your nachos on the paste =) yum!.
if you find that the something is missing when you taste it, just keep adding a bit of each ingredient, till you get the right taste!.
its amazing =)Www@FoodAQ@Com
have 2 chichen breasts boiled with only salted water, not much salt thou!.
then take them out, strain them, cube the chicken and put the it on a food processor, till you get all reduced to something similar to a paste!. or like the size of minced garlic!.
then, add ricotta cheese/mayonaise, black pepper, nutmeg(just a bit) , a bit of parsley or cilantro (whichever u prefer),a bit of heavy cream and mix it all together!.
if you want serve it over the nachos hot, saute it on a pan with olive oil, 2tblspoons or so, and add minced onion!.
if not, just put it or a bowl , and dip your nachos on the paste =) yum!.
if you find that the something is missing when you taste it, just keep adding a bit of each ingredient, till you get the right taste!.
its amazing =)Www@FoodAQ@Com
http://parentingteens!.about!.com/od/lefto!.!.!.
i love nachos!Www@FoodAQ@Com
i love nachos!Www@FoodAQ@Com
Believe it or not but if you eat a bunch of corn early in the morning then y ou take a BIG DUMP on a silver platter and bake @ 350 for 3 hrs!. then serve!. MMMMMMMMMmmmmmmmmmmWww@FoodAQ@Com