At times when you need a
light meal or a hearty snack in a hurry, a big platter of nachos can be
an easy and agreeable solution. Adding a generous portion of chicken to
the standard cheese and vegetable toppings makes the family-friendly
dish more meal-like, the sort of thing you can serve on any weeknight
without apology. The basic technique is as simple as it is quick.
The ChickenSettling
on a choice of chicken is the starting point for any dish of chicken
nachos. If you're a forward thinker or prepare Mexican-style dishes
frequently, preparing a whole chicken ahead of time is a good idea.
Cover it liberally with your favorite Mexican seasonings, and roast,
poach or slow-cook the bird. Once it's done, shred the whole chicken and
portion it into meal-sized packages for later use. For an improvised
weeknight version, use boneless, skinless breasts and either grill or
pan-sear them with Mexican seasonings. Shred the breasts, or cut them
into strips before or after cooking. In a pinch, toss leftover chicken
or a rotisserie bird with a bit of chili powder.
(Kate Van Vleck/Demand Media)
Top It and Bake ItArrange
your tortilla chips on a pan, if you'll be heating the nachos in the
oven, or on a plate if you'll be using your microwave. Layer the chips
with your chicken pieces, and other toppings as you see fit. Chopped
tomatoes, rings of mild or hot peppers, and cooked black or pinto beans
are all options. Alternatively, reserve these for later and use them as
garnishes on the finished dish. Sprinkle shredded cheese over each
layer, using Monterey Jack, cheddar, or any other cheese that appeals to
you. One recipe on the BBC Good Food website, for example, calls for
the decidedly non-traditional Red Leicester. Bake the nachos at 400
degrees Fahrenheit or microwave them on High, until the cheese is melted
and bubbly.
Garnish ItWhen the
finished nachos come out of your oven, you have a second opportunity to
add toppings in the form of colorful garnishes. Diced tomatoes or sweet
bell peppers add to the nachos' visual appeal, or you might choose to
spoon or scatter a fresh-made salsa over the gooey, cheesy chips.
Scatter mild or hot pepper rings with a generous hand, or scatter sliced
olives. Set out bowls of sour cream, salsa, refried beans or guacamole
to accompany the nachos.
(Kate Van Vleck/Demand Media)
Some CheatsChicken
nachos provide an innately quick and simple dish, but there are ways to
make it even faster for moments when you're in a real hurry. For
example, if the chicken is already warm, you can dispense with the
necessity of heating the nachos. Instead, just microwave a jar of salsa
con queso and pour it over the chicken-topped tortilla chips.
Alternatively, if you don't have an oven or microwave at your disposal,
heat the chicken in a skillet with beans, salsa or other toppings. Cover
it all with a layer of shredded cheese, then spoon the toppings over
individual portions of tortilla chips once the cheese has melted.
How to Make Mexican Chicken Nachos
Reviewed by Unknown
on
Tuesday, February 03, 2015
Rating: 5 At times when you need a light meal or a hearty snack in a hurry, a big platter of nachos can be an easy and agreeable solution. Adding a...
