Nachos With Raw Corn Pico De Gallo Food

SHREDDED CHICKEN NACHOS WITH CORN PICO DE GALLO

Steps:

• Preheat oven to 350 degrees.
• Cut the corn kernels off the cob by laying the cob on its side. Hold a large chef's knife straight up and down and carefully cut the kernels off an entire side with one downward motion. (This is easier than holding the cob upright and slicing from the top end to the bottom end). Rotate the cob and cut off the kernels from each side until all of the kernels have been removed. Break up any clumps with your fingers. Add the kernels to a medium-sized mixing bowl.
• To the corn add the red onion, grape tomatoes, jalapeno, garlic, cilantro, and lime juice. Stir the mixture to combine. Add salt to taste. Set the Pico de Gallo aside until ready to use.
• Spread out several handfuls of tortilla chips onto a cast iron skillet or a rimmed cookie sheet. Sprinkle on the Pepper Jack cheese in an even layer. Add the crumbled Cojita cheese. Sprinkle on the cooked, shredded chicken. Bake for 6 to 8 minutes, or until the cheese has melted.
• While the nachos are baking prepare the toppings of your choice (see above for suggestions).
• Once the nachos have baked, spoon over a good helping of the Pico de Gallo. You will have some Pico de Gallo left over. It's delicious over chicken, with tortillas, or for future nachos.
• Add your choice of any additional toppings, sour cream/plain Greek yogurt, salsa, hot sauce, cubed avocado, and cilantro. Serve nachos immediately.

PICO DE GALLO

Steps:

• Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.

BLENDER PICO DE GALLO

Steps:

• Combine the tomatoes, cilantro, jalapeno, onion, lime juice and 1 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

NACHOS WITH PICO DE GALLO

Steps:

• Pico de gallo: Place the tomatoes, red onions, cilantro, garlic and jalapeno in a serving bowl and combine well. Stir in the lime juice and season with salt and black pepper. Set aside.
• Heat grill to medium heat.
• Make a boat out of tin foil, add the corn chips sprinkle with cheese. Slice Maui onion thinly, brush with oil and place on the grill. Sprinkle chips with tomatoes and Anaheim pepper, cover with a foil tent and place on grill until cheese is melted. Remove chips from the grill. Transfer the grilled onions to a cutting board and dice. Sprinkle onions over chips and garnish with green onions and cilantro. Serve with pico de gallo.