This kicked up version of Nachos features, candied jalapenos, shredded salsa verde chicken and a variety of authentic Mexican cheeses and served with sides of avocado crema, sour cream, pico de gallo and guacamole. These nachos taste so fresh and amazing. This is more like a meal than an appetizer, uh we might have this for dinner every once in a while. Since the chicken is cooked in the slow cooker this comes together in minutes. If you prefer you can use shredded rotisserie chicken, just toss with the salsa verde sauce and heat just before assembling the Nachos.Living in Florida I never have trouble finding these cheeses but see the notes below for suggested substitutions, if you have difficulty locating them.
8ozboneless - skinless Chicken Breast or Thighs, about 2 breasts, or 4 thighs
7ozHerdez Salsa Verde - 1 small can
2clovesof garlic minced
1tTabasco
1toregano
1tcumin
1tsmoked chili powder
For Candied Jalapeños
1/2cupfresh jalapeño peppers
2Tsugar
1Twater
Avocado Crema
1medium avocado - cut in half lengthwise, peel and pit removed
1/2cupfresh cilantro - coarsely chopped
1/2cupsour cream
2Tfreshly squeezed lime juice - from about 1 medium lime
1/2tsea salt
Pickled Red Onions
1/2cupsapple cider vinegar
1tablespoonsugar
1 1/2teaspoonskosher salt
1red onion - thinly sliced
For Nachos
15ozblack beans - canned, rinsed and drained
1large bag tortilla chips
1 1/2cupOaxaca cheese - Quesillo Or Asadero*, shredded
1 1/2cupmanchego cheese** - shredded
2cupspepper jack cheese - shredded
1/2cuppickled red onion
1/2c.candied jalapeños
1CupCorn off the cob - cooked
Toppings
1/2cupcotija cheese crumbles - or more as desired
pico de gallo
avocado crema
1/4cupradish - thinly sliced
1/4c.fresh cilantro leaves
Sour cream for serving
Guacamole for serving
Hot sauce - like Tapitios for serving
Instructions
Salsa Verde Chicken
Add all ingredients to a slow cooker and mix to thoroughly coat chicken.
Cook on high for 4 - 5 hours until chicken shreds easily.
Remove from slow cooker and set aside until ready to use.
Candied jalapenos
Slice jalapenos into rounds.
Remove seeds, wear gloves when working with hot peppers.
Place jalapenos in a small saucepan.
Add water and sugar.
Cook over medium/high heat until boiling.
Reduce temperature and simmer for 30 - 40 minutes until the liquid has reduced and is syrupy, stirring occasionally.
Use immediately or let cool to room temperature then place in jar and store in the refrigerator.
Stored in the refrigerator they will keep for about a week.
Avocado Crema
Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
Transfer the crema to a small bowl.
If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for no more than to 2 hours.
Pickled Red Onions
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Nachos
Preheat oven to 425º and line a large baking sheet with non-stick foil.
Combine Oaxaca cheese, manchego, and pepper jack cheeses. Reserve cotija cheese for topping.
Add half the tortilla chips and top with chicken Salsa Verde, half the cheese mixture, half the black beans, half the pickled red onion, half the corn and half the candied jalapeños. Repeat to create another layer.
Bake until cheese is melty, about 7 - 10 minutes.
Top with radishes and fresh cilantro. Drizzle with avocado crema and hot sauce and devour.game.
Notes
Cheese recommended substitutions.* Substitute with provolone, Monterey jack or a mild cheddar.** Manchego is a sharp, hard Spanish sheep's milk cheese. You could substitute parmesan, romano, or a very sharp, white, English cheddar.