It would be impossible for me to write a chapter about snacks without including a recipe for the almighty nacho, the MVP of snack time. Growing up, my brother and I ate a lot of nachos. A lot. Then competed head-to-head with ice cream as our after-school, after sports ,and late-evening addictive food of choice. Our nacho love began as equal parts chips and cheese (with some store-bought salsa), and then grew to everything and anything we could find in the fridge. Nachoing: It’s a verb. It’s an art.
Nachos, unquestionably, are shareable snack-time perfection. While calling nachos healthy would be a stretch, my nachos are bright and flavorful, thanks to the addition of a fresh tomato salsa and homemade guacamole. The more toppings the better, as far as I’m concerned. Grilling the chicken adds another layer of smoky flavor (if you have leftover grilled chicken, this recipe is a great way to use it up). Perfect for game night, when loads of friends come over, or any random Wednesday.
Ingredients:
For the chicken
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tequila
- Zest of 1 lime
- 2 teaspoons chili powder
- 1½ teaspoons smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground
- black pepper
For the pico de gallo:
- 1½ pounds plum tomatoes (about 6), cored and diced
- 1 medium red onion, finely chopped
- ½ cup chopped fresh cilantro
- Juice of 2 limes
- 1½ teaspoons extra-virgin olive oil
- Sea salt
For the guacamole
- 3 ripe avocados, halved, seeded, and peeled
- 2 tablespoons freshly squeezed
- lime juice, plus more to taste
- ¼ cup finely chopped red onion
- 1 plum tomato, diced
- 1 jalapeño pepper, stemmed, seeded, and minced
- 1 garlic clove, minced
- 2 tablespoons finely chopped
- fresh cilantro
- sea salt
For the sour cream
- ½ cup sour cream
- 1 tablespoon freshly squeezed
- lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- sea salt
For assembly and serving
- 1 large bag (about 12 ounces) tortilla chips
- 1 small red onion, peeled and very thinly sliced
- ½ red bell pepper, stemmed, seeded, and very thinly sliced
- 2 cups grated aged cheddar cheese
- 2 cups grated Monterey Jack cheese
- 1 jalapeño pepper, thinly sliced
- 1 radish, thinly sliced
- ¼ cup cilantro leaves
- Lime wedges
- ¼ cup finely chopped red onion
- 1 plum tomato, diced
- 1 jalapeño pepper, stemmed, seeded, and minced
- 1garlic clove, minced
- 2 tablespoons finely chopped fresh cilantro
- sea salt
Directions
Marinate the Chicken: In a large bowl, combine the chicken thighs, olive oil, tequila, lime zest, chili powder, paprika, cumin, cayenne, salt, and pepper, and mix well. Cover and refrigerate for at least 4 hours or up to 24 hours. Let the chicken come to room temperature before grilling. Shortly before you plan to serve the nachos, prepare the toppings.
Make the Pico de Gallo: In a medium bowl, combine the tomatoes, onion, and cilantro, and mix well. Add the lime juice and olive oil, and then season with salt to taste. Set aside.
Make the Guacamole: In a medium bowl, smash the avocado into a chunky purée. Add the lime juice and stir to combine. Stir in the onion, tomato, jalapeño, garlic, cilantro, and a few pinches of salt. Taste and add more lime juice or salt as necessary. Set aside.
Prepare the Sour Cream: In a small bowl, stir together the sour cream, lime juice, chili powder, paprika, and a pinch of salt. Refrigerate until ready to serve.
Grill the Chicken: Preheat a grill for direct, high-heat grilling. Remove the chicken from the marinade (discard the marinade). Grill, flipping halfway through, until lightly charred and an instant-read thermometer inserted in the thickest part of the chicken reaches 165°F, about 12 to 15 minutes. Let rest for 10 minutes, and then use two forks or your fingers to shred the chicken into bite-size pieces. Line a baking sheet with parchment paper and preheat the oven to 400°F.
Assemble the Nachos: Arrange the tortilla chips in an even layer on the baking sheet, and top with the grilled chicken, sliced onion, bell pepper, and cheddar and Jack cheeses, scattering evenly. Bake until the cheese has melted and the chips at the edge of the baking sheet are starting to brown, about 6 to 8 minutes. Remove from the oven and serve immediately with your pico de gallo, guacamole, spiked sour cream, jalapeño, radish, cilantro, and lime wedges.
Cooking Note: Technically, you’re not grilling the nachos, but you can use a hot grill the same way as you might use an oven: to melt the cheese, crisp up the chips, and make everything delicious. If you want to try this method, it’s simple, provided you have a grill surface that’s large enough to accommodate a baking sheet. While the grill is still hot, set the baking sheet of nachos directly on the grill grate, making sure the bottom and top vents of the grill are open. Cover and cook until the cheese has melted and the chips at the edge of the baking sheet are starting to brown, about 6 to 8 minutes.
Excerpted with permission from Cook with Confidence by Chef Dennis Prescott.