I had a hankering for nachos today. Usually, when I decide to make something, like most people, I journey to my favorite cookbook. In my case that is America's Test Kitchen Family Cookbook, those guys rock my cooking world. More on that another time though. Today I had a pretty good idea about where I wanted to go with the nachos, so I skipped the good book, went straight to the grocery store and most certainly did not collect two hundred dollars.
It had been ordained to make chicken nachos. Not sure if that was my call or someone else's. Most likely was not my call, thankfully. While buying ingredients, it struck me that marinating the chicken in fresh lime juice might add a nice curious flavor to the nachos, so I grabbed three limes. Whimsy is occasionally my friend.
Without further ado, I present to you...
- 1 chicken breast, cut bite sized.
- 3 limes
- 1 tbl spoon fresh cilantro
- 1 tbl spoon hot chili sauce (I used Sriracha, most likely because it has a chicken on the bottle.)
- 1 can refried beans
- lots of fresh nacho chips (I must talk about fresh nacho chips another time.)
- 1/2 can black olives (Mine were whole, which I then had to slice. Next time I will not be a cheap basterd and buy them already sliced.)
- Three medium peppers. Colors of your choosing. I used a red, yellow and an orange. (mmmmmmm)
- 1 firm tomato, diced.
- a fresh jalapeno or two, sliced (This is to personal preference.)
- Lots of shredded sharp cheese (Sorry, that is the best I can do on the amount, I just kept shredding. Shredding. Shredding. Apologies Dory.)
- Marinate the chicken in the juice of two limes and the cilantro for about 20 minutes. Add the chili sauce and marinate for another 5 minutes. I did all my marinating in a zip lock sort of bag. Cook the chicken in a little bit of olive oil. Keep the juice that forms in the pan.
- While the chicken is marinating, make your nacho chips. If you are not using fresh chips, please, please, do not tell me.
- Pre heat the oven to 300.
- Spray a 9x13, or so, glass oven safe dish lightly with a non-stick spray.
- Spread the refried beans on the bottom of the dish.
- Place the remaining ingredients, except the one lime, in at least two layers with chips forming the bottom of each layer. Use plenty of cheese. It is okay if you end up a little above the top of your dish. That just gives you all the more to eat!
- Drizzle the juice you have left over from cooking the chicken over the nachos. I just love that word. Drizzle!
- Place in the oven for 20 to 25 minutes. You want to have all the cheese, including what is buried in the center of the nachos, nice and melty.
- After you remove Intrepid's Nachos from the oven, squeeze the juice of the remaining lime over the nachos.
- Serve. Enjoy. Repeat.
Please share your nacho experience in the comments below, whether with this version, a favorite recipe or your own personal creation. Happy eating!