I really don’t give diddly about football or the Super Bowl. That said, Bill and I still watch parts of it and take the opportunity to make some not-so-good-for-us ooey gooey food. I am not much of a cook but I have two specialties – Moroccan Stew and Chicken Nachos.
I think my chicken nachos are the best – in the world! Something this good should not be horded, so here is how I make them.
I start with a bag of large corn chips – the larger the better. I prefer blue corn.
The key to these nachos is in the layering of flavors and the fact that every nacho is fully loaded.
Layer 1: Brown ground chicken, onions, mushrooms, garlic, and cayenne pepper. I often start with the onions and get them to the stage of being lightly caramelized. Lots of onion. Set this layer aside and allow to cool a bit (so that it is warm, but not hot). Just before you assemble the nachos, drain off any excess liquid (a little is fine) and then mix in sour cream (low fat is fine here and you won’t noticed the difference).
Layer 2: Make a papaya salsa with fresh papaya, hot peppers like jalapeno or green chilies, cilantro, lime, a tiny bit of olive oil, and sweet onion. Everything should be chopped fine so it spoons well onto the nachos.
Layer 3: Provolone cheese, sliced as thin as possible.
Put on the oven’s broiler and get ready to assemble!
Spread out the nice big corn chips on a cooking sheet with curled edges facing up so that the chip acts as a vessel for the layers. Put one heaping tablespoon of the chicken mixture, followed by one tablespoon of the papaya mixture, followed by a thin covering of the provolone cheese (one layer of cheese). It goes fastest if you put all the layer 1 down, then layer 2, then the cheese.
Broil the nachos until the cheese melts and is bubbly.
Serve right away with a variety of hot sauces for those that like a super spicy kick.
YUM! If you try them, tell me how you like them. Seems like a lot of work for nachos, but they will be the hit of the meal.