If you’ve been tracking things closely, then yes, I did just post another recipe about 30 minutes ago. Then I checked my Google calendar and it informed me that today is #NationalNachosDay! So at almost 1am—and a few whiskeys deep—here is an easy chicken nacho recipe. (I hope I don’t regret what I post in the morning.)
Easy Chicken Nachos (as written by a slightly drunk person):
- Cut up some chicken. You can’t have “chicken nachos” without any chicken! I had some boneless, skinless chicken breasts on hand in this particular instance, but I think almost any chicken would do. Grilled chicken? Yes. Barbecue chicken? Sounds good to me. Fried chicken? I think you already know the answer to this one.
- Throw some tortilla chips on a plate, toss on the chicken, and sprinkle some cheese over the top. A Mexican blend would be ideal, but good ole Cheddar works great too. (A few slices of American will suffice if you’re really desperate.)
- Put it in the microwave to melt the cheese, about 1 minute. (Sidenote: I don’t include the microwave in very many of my recipes that I post…because…well, it’s a microwave. BUT it’s great for melting things, i.e. chocolate, marshmallows, and cheese.)
- Now it’s time to move on to our cold ingredients. Let’s start with sour cream. (Confession: I sometimes just use plain sour cream as a dip for my tortilla chips. Yum!) Sour cream is a necessary component in every nacho platter.
- Some diced green onions/scallions made me feel like I almost added some vegetables. Plus it helps make the plate look pretty, which is 90% of what food blogging is all about. (Did I just let the secret out?!)
- I love spicy things, so naturally there needs to be jalapenos. Nine times out of ten there’s a jar of pickled peppers sitting in my fridge at a given time.
- Last, but certainly not least, are some sliced radishes. I was on a bit of a radish kick at one point this summer. They’re a great addition to just about everything. They also last for a good amount of time in your fridge, so you usually don’t have to worry about them going bad on you too quickly.
That—my friends—is my drunkenly written recipe for chicken nachos. You’re welcome. (Should I do this more often?)
And just so you know, Adele’s “Hello” has been on repeat the entire time I’ve worked on this. Goodnight!
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