TEX MEX PULLED CHICKEN NACHOS
Ingredients
Pulled Chicken:
3 large raw boneless chicken breasts (about 2-2 ½ pounds )
2 tablespoons olive oil
1, 15.5-ounce jar salsa
1 large onion, chopped
1 jalapeño pepper, chopped
8 large garlic cloves, chopped
1 large green bell pepper, chopped into 1” pieces
1 large orange bell pepper, chopped into 1” pieces
3 cups chicken stock
2 teaspoons Dish off the Block Ragin’ Cajun Spice Blend
1 teaspoon cumin
1 cinnamon stick
Pico de Gallo:
1 pint grape tomatoes, cut in quarters
1 small onion, chopped
2 cloves garlic, minced
1 jalapeño, chopped
½ cup fresh cilantro leaves, chopped
Juice from one lime
¼ cup olive oil
1 tablespoon sugar
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
Nachos:
1, 18-ounce bag tortilla chips
2 cups shredded cheddar jack cheese
½ cup frozen corn, thawed
1, 2.5-ounce can sliced black olives
¾ cup guacamole
¾ cup sour cream
⅓ cup Cotija or feta cheese, crumbled
Instructions
Place all of the pulled chicken ingredients in a large Dutch oven or stock pot. Bring to a boil, stirring occasionally. Reduce heat to low and cook for 3 hours, uncovered. Stir every so often and begin breaking up the chicken as it cooks down. At the end of 3 hours, shred the chicken completely into the remaining broth with 2 forks.
Combine all of the pico de gallo ingredients in a small bowl and let sit at room temperature while your chicken cooks so flavors can meld.
Preheat oven to 350 degrees.
You can make these nachos on a baking sheet lined with parchment, in a large cast iron pan, or individual pans (as in the photo below).
Layer half of your chips either on your baking sheet or in cast iron pans. Top with ⅓ of the cheese, about ¾ cups of the chicken, and half of the corn. Bake for 5-7 minutes until the cheese is melted. Remove and top with the remaining chips 1-1 ½ cups of chicken, remaining shredded cheese and the rest of the corn. Place back in the oven and bake for 10-15 minutes until the cheese is melted and the chips are lightly browned. Top with about ¾ cup of the pico de gallo and the olives.
Dollop the guacamole and sour cream on the top and finish by sprinkling the Cotija cheese all over.
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