Bliss Sweet Spicy Chicken Nachos Food

CHICKEN NACHOS

Steps:

• Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasonings as much as you can.
• Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from the skillet and let rest for a few minutes.
• In the same skillet, whisk in the tomato sauce, hot water, and several dashes of hot sauce and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (you may need to add a little salt, depending on the taco seasoning you use).
• Shred the chicken using two forks, then transfer the shredded chicken to the sauce. Toss to coat it in the sauce. If the sauce is too thick, add a little more hot water and allow to simmer for a few minutes.
• To build the nachos, layer the chips, cheese, and shredded chicken on a dish in several layers, ending with a small layer on top. Microwave the dish (or place it in a 350 degree oven if ovenproof) until the cheese is totally melted.
• Serve as is or add whatever extras you'd like! Dive into it immediately.

SWEET AND SPICY GRILLED CHICKEN NACHOS

Steps:

• Mix lemon juice and 2 Tbsp. oil until blended. Drizzle over chicken in shallow dish. Refrigerate 30 min.
• Heat grill to medium heat. Remove chicken from lemon juice mixture; discard lemon juice mixture. Brush both sides of onions evenly with remaining oil.
• Grill chicken and onions 10 min. or until onions are tender, turning onions after 5 min. Remove onions from grill. Turn chicken; brush with 2 Tbsp. barbecue sauce. Grill 3 to 5 min. or until done (165ºF).
• Chop onions and chicken coarsely. Place chicken in medium bowl; toss with remaining barbecue sauce.
• Spread chips onto bottom of disposable 13x9-inch foil pan sprayed with cooking spray; top with chicken, onions, peppers and cheese. Cover with foil. Place pan on grill grate; grill 3 to 5 min. or until cheese is melted.

SPICY CHICKEN NACHOS

Steps:

• To prepare chicken, in a cup combine cumin, oregano, salt. coriander and red pepper. Sprinkle spice mixture on both sides of chicken.
• In 10-inch skillet over medium heat, add olive oil. Once oil is hot, cook chicken for 6 minutes or until no longer pink, turning once. If using chicken thighs, cook for 12 to 15 minutes or until tender and no longer pink, turning occasionally. Cool slightly, shred, and set aside.
• To prepare the bean topping, in a medium saucepan over medium heat, add olive oil. Once oil is hot, cook garlic and onion 5 minutes or until tender, stirring frequently. Add beans and picante sauce; heat through. With fork or potato masher, coarsely mash beans; set aside.
• To prepare the corn chips, heat oven to 400 degrees. Arrange corn tortillas on a large cookie sheet, overlapping slightly to fit. Bake 5 to 7 minutes or until crisp. Cool slightly.
• Arrange corn chips on a large oven-proof serving plate or in a large shallow baking dish. Spoon some bean topping on each com chip. Top with shredded chicken and cheddar cheese. Drizzle with picante sauce. Return to oven and bake 5 minutes or until heated through.
• Sprinkle with coriander.

SPICY SHRIMP NACHOS

Steps:

• Preheat broiler.
• For salsa: In a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.
• In a large bowl stir together brown sugar and jerk seasoning.
• Add shrimp and toss to coat.
• Coat a grill pan or large skillet with cooking spray.
• Heat over medium-high heat.
• Add half the shrimp at a time to the pan.
• Cook for 1 to 2 minutes each side or until shrimp are opaque.
• Remove and set aside.
• If desired, coarsely chop shrimp.
• Spread tortilla chips on a broiler-safe platter or baking sheet.
• Top with shrimp and salsa.
• Sprinkle with cheese.
• Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.

BUFFALO CHICKEN NACHOS

Steps:

• Melt butter and add hot sauce.
• Combine sauce with chicken.
• Layer chips, chicken mixture and cheese in baking dish.
• Bake nachos at 350° for 5 minutes or until cheese is melted.

HOMEMADE CHICKEN NACHOS

Steps:

• Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
• To serve, sprinkle with the coriander and eat with your favourite accompaniments.

ULTIMATE SPICY BEEF NACHOS

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
• For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
• To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.

LIME CHICKEN NACHOS

Steps:

• Cut chicken into small strips.
• Combine lime jice, pepper, chili powder and olive oil and use it to coat chicken. Marinate chicken for at least half an hour.
• While chicken is marinating, cut up onion and cook corn. Toss these with an additional 1 tablespoon of lime juice.
• Grill or pan-fry marinated chicken pieces. When finished, add them to the salsa mixture.
• Serve over tortilla chips. Add cheese if desired.

BLISS SWEET & SPICY CHICKEN NACHOS

Steps:

• Combine soy sauce, sugar, jalepenos, garlic and pour 3/4 of sauce to coat shredded chicken.
• Line cookie sheet with chips and preheat oven to 250.
• If preparing fresh salsa, combine all ingredients in food processor and pulse until desired consistency.
• Top chips with shredded chicken and bake for 5-10 mins to heat thru.
• In saucepan melt butter and add flour and mix well.
• Add in 1/2 of milk and all cheese stirring constantly.
• Add more milk as needed until desired conisistency- should be like a cheese sauce.
• Remove chips from oven, drizzle cheese sauce all over and remaining soy/sugar mixture.
• Sprinkle with green onion and serve salsa on side.
• Serve immediately.