Dirty Bird Nachos

As promised, I wanted to share another Super Bowl recipe in honor of the Atlanta Falcons taking on the Patriots this Sunday.

Say hello to these cheesey, spicy and slightly peachy layered chicken nachos. Chicken nachos are a classic that I’ve unintentionally ignored over the past several years. I used to eat chicken nachos at El Toreo in my hometown at least once a week during high school. Saying that out loud makes me feel a little embarrassed.  I digress.

If you love a spicyxfruit type of heat (think mango habanero) – you will love this recipe.  Scroll down for more!

Dirty Bird Nachos
Serves 4
"Rise up!" - Nachos
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1lb chicken breast or tenders
  2. salt, pepper, chili powder to taste
  3. 4 Tbsp. olive oil*
  4. 6 flour or corn tortillas
  5. 3 Tbsp. unsalted butter, melted
  6. zest of 1 lime
  7. ½ cup peach preserves**
  8. 1 Tbsp. Sriracha
  9. 1 ½ cup mild cheddar cheese
  10. ½ cup parmesan cheese
  11. 6 oz. goat cheese
  12. 2 jalapenos, sliced
  13. 1 small shallot, diced
Instructions
  1. Preheat oven to 325°F.
  2. Drizzle 3 Tbsp. olive oil over chicken and season with salt, pepper, and chili powder.
  3. Bake chicken for 15 minutes or until fully cooked.
  4. Once chicken is cooked and cooled, slice or shred and set aside.
  5. Increase oven temperature to 425°F.
  6. To make the chips, cut each tortilla into 6 triangles and place on a baking sheet in one even layer.
  7. Mix together melted butter, 1 Tbsp. olive oil, lime zest, pinch of salt and pepper. Drizzle or brush mixture over each chip.
  8. Bake chips for about 8 minutes or until golden and crispy.
  9. For the spicy peach “toss sauce,” add peach preserves and Sriracha to a sauce pan and bring to a simmer.
  10. Pour warmed sauce over chicken and toss until completely coated.
  11. Begin layering ingredients in a cast iron skillet – chips, shredded cheeses, crumbled goat cheese, shallots, chicken and jalapenos. Repeat 3 times (ending with cheese) for 3 layers.
  12. Bake nachos at 425°F for about 10-12 minutes or until cheese is melted and bubbly.
  13. Dig in!
Notes
  1. *I used a blood orange-infused olive oil, but good ol’ EVOO will work just as well.
  2. **Since peaches are not currently in season, preserves or an excellent alternative. I used peach mango preserves but any sweet fruit preserve will work well.
Gin & Jewels http://www.ginandjewels.com/

 

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