PICO DE GALLO
Steps:
- In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.
- Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.
EMERIL'S SHREDDED CHICKEN NACHOS
Every once in a great while, Emeril impresses me with a dish. This was one of them. This one looked SO incredibly good and rich. The cheese sauce I think was what got to me. I just can't get enough of a good cheese sauce. There are a ton of ingredients, but don't let that keep you from fixing these up. It does make quite a bit, but they'll probably go fast. Be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! NOTE: I condensed the directions down and left out the Pico recipe included. I can't eat pico, but feel free to use your favorite recipe or your favorite salsa.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
- Season the chicken pieces with the chili powder and salt and toss the evenly coat.
- Add the chicken to the pan and sear for 3 minutes per side.
- Add the onions to the pan and sauté for another 3 minutes.
- Add the garlic to the pan and sauté for 1 minute.
- Pour the chicken stock over the chicken and bring to a boil.
- Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
- Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
- Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
- Set aside as you prepare the nachos.
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
- Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
- While whisking constantly, add the milk in a steady stream.
- Add the green chilies and bring the sauce to a boil.
- Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
- Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
- Cover and remove from the heat.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
- Top with half of the chicken, and half of the Monterey Jack cheese.
- Top with the remaining tortilla chips and chicken.
- Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
- Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
- Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.
Nutrition Facts : Calories 789.7, Fat 52.4, SaturatedFat 27.3, Cholesterol 219, Sodium 1597.1, Carbohydrate 21.5, Fiber 2.6, Sugar 6.5, Protein 58.2
CHICKEN NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
- Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
- Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
EASY CHICKEN NACHOS
We used to go to a restaurant that had the best Chicken Nachos so I came up with my own version. Whenever I make them I cover the coffee table and we gather around and eat there, out of the pan, with bowls of various dipping items. This is a meal for our family. One of my kid's favorites.
Provided by Jekase
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken up into 1/2" cubes.
- Heat oil in skillet over med.
- heat and add chicken.
- Pan fry until almost done and sprinkle taco seasoning mix, stirring to coat.
- When done (no longer pink), set aside to cool slightly.
- In a 13 x 9" casserole arrange half the tortilla chips.
- Spread with one can bean dip (fingers must be used for good spreading!) Sprinkle with half the cheese, half the cooked chicken and half the other desired toppings.
- Repeat layers.
- Bake on 325 until the cheese is melted on both layers.
- Ovens vary so just keep watching them and check the under-layer.
- Serve with salsa, sour cream, diced jalapeno's, guacamole, whatever your heart desires.
- *This is also good made with steak (1/4" cubes) instead of chicken.
Nutrition Facts : Calories 1044.2, Fat 62.4, SaturatedFat 20.5, Cholesterol 91.7, Sodium 1074.4, Carbohydrate 91.9, Fiber 7.3, Sugar 1.8, Protein 33.7
CROCK POT SHREDDED CHICKEN NACHOS
I found this recipe on Pillsbury.com. This is a super, easy crock-pot meal. I was worried that the chicken would come out dry, so I altered the recipe by adding some chicken stock to it. I think that left the chicken moist, instead of dried out. I really hope you enjoy this recipe.
Provided by CyndiCB
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, chicken stock and lime juice.
- Cover; cook on Low setting for 7 to 8 hours. High setting for 4 hours.
- Just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
- To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.
Nutrition Facts : Calories 774.2, Fat 38.2, SaturatedFat 12.8, Cholesterol 126.3, Sodium 810.5, Carbohydrate 61.6, Fiber 11.3, Sugar 5.9, Protein 49
SHREDDED CHICKEN NACHOS
I love this recipe because not only does it make great nachos, but it also is great to make for tacos or tostadas with the leftovers. I didn't mash my beans (personal preference). This is a simple but terrific meal. Recipe courtesy of Pillsbury Christmas 2009.
Provided by AmyZoe
Categories Chicken Thigh & Leg
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs.
- Sprinkle with taco seasoning mix.
- Top with beans, tomatoes, chilies, and lime juice.
- Cover and cook on low heat setting for 7 to 8 hours.
- Just before serving, place topping ingredients in individual serving dishes.
- Remove chicken from slow cooker and place on cutting board.
- Mash beans with slow cooker.
- Shred chicken with 2 forks and return to slow cooker to mix well.
- To serve, have guests place tortilla chips on serving plates.
- Spoon 1/2 cup chicken mixture onto chips.
- Top nachos with desired toppings.
- Chicken mixture can be held on low heat setting up to 2 hours.
Nutrition Facts : Calories 331.2, Fat 14.4, SaturatedFat 4.9, Cholesterol 78.8, Sodium 340, Carbohydrate 28.6, Fiber 5.5, Sugar 3.1, Protein 23.3
More about "emerils shredded chicken nachos food"
SHREDDED CHICKEN NACHOS WITH PICO DE GALLO RECIPE
From foodnetwork.com
5/5 (3)著者 Recipe from Emeril Lagasse料理 Mexicanカテゴリ Appetizer
- Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
- In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.
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