Loaded Nachos don’t need to be a fattening, processed mess! Serve these on Super Bowl Sunday… rave reviews to come!
This recipe make enough for a hungry crowd – 12 – 16 appetizer portions.
Easily Gluten Free (see my cheese sauce.)
- 1 pound chicken tenderloins, or chicken breasts
- 2 teaspoons extra virgin olive oil
- ½ large yellow pepper, cut into 1/2″ strips
- ¼ cup hot sauce* or more to taste (See my recipe: Mild Apple Cider Hot Sauce)
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon celery seeds, optional
- 12 ounces tortilla chips, or to cover two 10 x 13 inch pans
- 1 cup cheese sauce, see recipe, or your favorite
- ½ cup fresh tomatoes, 1/2 ” pieces
- 1 1/4 cups sharp cheddar cheese, grated
- ⅓ cup blue cheese, crumbled
- ¼ cup scallions, sliced thinly
Marinate and Grill Chicken:
Remove rough tendons from the tenderloins (or trim chicken breasts of fat.)
Place on a plate to hold, add evoo, and sprinkle with a pinch of salt and pepper.
Heat grill pan over high heat, brush with evoo – add chicken and cook until strong grill marks appear.
Add yellow peppers to one side of the pan, grill on both sides until cooked through, cool and chop.
Turn over, reduce heat to low. Cook on the second side until just cooked through. Cool, then cut into about 3/4 inch cubes. Place in a bowl – add hot sauce and melted butter, mix in (and celery seeds if you desire.)
Make Cheese Sauce with Gluten Free Option:
In a small 1 quart pot add 2 T. butter, melt over low-medium heat. Add 1 1/2 T. of all-purpose gluten free flour or regular flour. Whisk for 1 minute. Add 1/2 cup of milk (2 % or full fat) and bring to a simmer, whisking – will be thick.
Add another 1/2 cup of milk, simmer while whisking to a nice flowing consistency. Add 1/4 teaspoon of sea salt and 1 cup of grated, sharp cheddar cheese. Whisk until cheese melts over low heat, and remove from the stove.
Assemble the Nachos:
Add 12 ounces of tortillas to 2 – 10″ x 13″ baking pans, or one full size rimmed sheet pan. They should fully cover the pans.
Pour warm (flowing) cheese sauce all over the tortillas in a drizzle – a pyrex measuring cup will help.
Top with grilled chicken cubes in hot sauce. Add tomatoes and yellow peppers.
Sprinkle evenly with the grated cheddar cheese and dot all over with the blue cheese.
Broil 8″ from the heat source until bubbly and hot. Make sure the chips do not burn.
Alternately, you can bake the Nachos in a 375 degree oven until bubbly.
Sprinkle with scallions or garlic chives and serve.
Assemble the Nachos just before serving so the tortillas do not become soggy.
* Use a medium-hot hot sauce if serving a crowd, otherwise can be to hot for some.
While using my Unbelievable Mild Apple Cider Hot Sauce (which I always have in my refrigerator) –
I sprinkle some ground chipotle chili on top for a jolt of heat.
For a smaller portion – cut recipe in half.
There are many ways to personalize your Nachos. Other add-ons could include: pickled jalapeños, grilled shrimp (smothered in hot sauce), sour cream, beans of your choice or refried beans.
For a Vegetarian Version: Substitute grilled veggies for the chicken, a total of 1 1/2 cups.
Choose from: zucchini, carrots, broccolini, tomatoes, eggplant, asparagus, spinach, beans and refried beans.
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: 12 – 16 appetizer portions.