spicy chicken nachos with jalapeños

How to make spicy chicken nachos with jalapeños recipe - Tender shredded chicken makes a healthy alternative to the more traditional pulled pork.

SERVES 4

PREP TIME 30 mins, COOK TIME 25–30 mins

Ingredients:
6oz (175g) skinless boneless
chicken breast
salt and freshly ground
black pepper
pinch of chile flakes
1 x 8oz bag tortilla chips
1 x 15oz can black beans, drained

For the pico de gallo:
2 red tomatoes, seeded and diced
1 red onion, diced
handful of cilantro, chopped, plus extra for garnishing
juice of 1 lime

For the quick pickles:
1 red onion, thinly sliced
1 jalapeño or other mild green chile, cut into 1⁄4in (5mm) slices
1 cup apple cider vinegar
1 tsp sea salt

For the queso:
1⁄2 cup half-and-half
1 cup grated Pepper Jack
cheese or mozzarella olive oil
1 onion, diced
2 garlic cloves, crushed
1 jalapeño or other mild green chile, finely chopped

Method:
1 For the pico de gallo, mix the tomatoes and onion with the cilantro and lime juice. Season to taste and set aside.

2 For the quick pickles, combine the onion and jalapeño in a nonreactive saucepan (not aluminum or cast iron) with the vinegar and sea salt and cook over low heat. Simmer for 5 minutes until the jalapeño turns dark green and the onion is translucent. Remove from the heat and set aside.

3 For the queso, put the cream and cheese in a small heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Cook for 10 minutes, stirring occasionally as the cheese melts.

4 Meanwhile, heat some oil in a small pan over medium heat and sauté the onion and garlic. Add the jalapeño. Once the jalapeño has softened slightly and the onion is translucent, stir in the melted cheese. Reduce the heat and stir occasionally.

5 Sprinkle the chicken with salt, pepper, and chile flakes and grill for 5–6 minutes on each side. Let it cool slightly, then shred with a fork.

6 Lay out half of the tortilla chips on a large plate, then pour over half the queso, followed by the black beans. Add a second layer of chips and the remaining queso. Top with the chicken, pico de gallo, and drained pickles. Garnish with cilantro before serving.

COOK’S TIP
If time is short, try using store-bought salsa and thinly sliced red onions for a quick but tasty alternative to the pico de gallo and the quick pickles.