TEX MEX PULLED CHICKEN NACHOS

TEX MEX PULLED CHICKEN NACHOS


Pulled Chicken:

3 large raw boneless chicken breasts (about 2-2 ½ lbs.)

2 Tbs. olive oil

1, 15.5 oz. jar salsa

1 large onion, chopped

1 jalapeno 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 tsp. Dish off the Block Ragin’ Cajun Spice Blend

1 tsp. cumin

1 cinnamon stick


Pico de Gallo:

1 pint grape tomatoes, cut in quarters

1 small onion, chopped

2 cloves garlic, minced

1 jalapeno, chopped

½ cup fresh cilantro leaves, chopped

Juice from one lime

¼ cup olive oil

1 Tbs. sugar

½ tsp. salt

½ tsp. black pepper

½ tsp. cumin


Nachos:

1, 18 oz. bag tortilla chips

2 cups shredded cheddar jack cheese

½ cup frozen corn, thawed

1, 2.5 oz. can sliced black olives

¾ cup guacamole

¾ cup sour cream

1/3 cup Cotija or feta cheese, crumbled


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 1/3 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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