Shredded Chicken Nachos With 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.

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.

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.