Blue Corn Chicken Nachos Food
CHICKEN NACHOS
Provided by Food Network
Time 25m
Yield 6 Servings
Number Of Ingredients 12
Steps:
- 1.Heat the oven to 400°F.
- 2.Arrange the corn chips on a large baking tray.
- 3.In a large bowl stir together the shredded chicken, ¾ cup sour cream, ½ cup salsa, green onions, fajita seasoning mix, and fresh lime juice. Mix well.
- 4.Spoon the chicken mixture evenly on top of the corn chips.
- 5.Sprinkle the chicken with the black beans, banana peppers, and olives. Top with shredded cheese.
- 6.Bake the nachos for 3 to 5 minutes or until the cheese is melted.
- 7.Garnish with avocado slices, the remaining salsa, and the remaining sour cream. Add the jalapeno peppers for additional flavor, if desired.
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- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips.
- Sprinkle generously and evenly with shredded cheese. Sprinkle veggies over the cheese, then sprinkle on the feta. Repeat to build layers if you’re feeding a crowd. Bake until the cheese is melted and bubbling, about 15 minutes for a single layer or 20 minutes for multiple layers. Serve immediately on a heat-safe surface (transfer the parchment paper to a serving platter or at minimum, warn eaters of the hot baking surface).
- While the nachos are baking, make the guacamole. Slice the avocados in half length-wise, running your knife around the pit. Twist the halves in opposite directions, then pull apart the halves. Dislodge the pits and use a large spoon to scoop the flesh into a medium bowl. Sprinkle with lime juice, then mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, coriander, jalapeño (if using) and chopped radishes. Serve immediately.
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