Nacho Ensalada Con Chipotle Y Bulgur Food

NACHO ENSALADA CON CHIPOTLE Y BULGUR

Steps:

• Prepare bulgur by boiling water in small saucepan. When the water comes to a boil, remove from heat, stir in bulgur with a fork, cover, and allow to stand 20 minutes.
• Add diced chipotle pepper to prepared bulgur and stir together using a fork.
• If using chorizo, chop finely or grind in food processor and brown in frying pan set over medium heat, about 5-10 minutes.
• PREPARE DRESSSING:.
• In small bowl, combine yogurt, lime juice, and 1 teaspoon adobo sauce. Set aside.
• ASSEMBLE THE SALAD:.
• Place the following layers on a broiler-safe serving platter: tortilla chips, 1 cup shredded cheddar cheese, the bulgur mixture, a second cup of shredded cheese. Broil for 2 minutes, or until cheese melts. Remove from heat.
• If using chorizo, layer this on top of the cheese.
• Next, layer the shredded lettuce atop the melted cheddar cheese or chorizo.
• Next, layer on chopped tomato, avocado, and green onions.
• If desired, garnish with cilantro and serve immediately with salsa on the side.

CHICKEN ENCHILADA NACHOS

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
• Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
• Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
• Spread chips onto a serving platter; top with sauce and pico de gallo.