Loaded Nachos don’t need to be a fattening, processed mess! Serve these on Super Bowl Sunday… rave reviews to come! Layered with vegetables, homemade cheese sauce and tempting toppings
Ingredients matter in these super Nachos! Organic Blue Corn Tortillas are the base.
This recipe make enough for a hungry crowd – 12 – 16 appetizer portions. Easily Gluten Free (see my cheese sauce.)
One of my favorite recipes to happily feed a crowd.
Updated with healthy ingredients for deliciousness in every bite.
“Buffalo” flavors linger as you toss the freshly-grilled chicken cubes in your favorite hot sauce (the heat will depend on your taste buds) – and dotted blue cheese on top of the nachos. I think the cheese sauce is necessary – keeps all moist and flavorful and won’t dry out the tortillas.
Ingredients for the Nachos can be prepared a day in advance 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. Layer up these Nachos just before serving and broil 8″ from your heat source.
Ingredients for the Nachos Include:
See below for a Vegetarian Version
Organic Blue Corn Tortillas – or your favorite type
Cheddar Cheese Sauce – homemade is better and quite simple to make
Grilled Chicken – cut into cubes, tossed with hot sauce & butter
Hot Sauce (See My recipe below, or choose your favorite)
Grated Sharp Cheddar Cheese
Crumbled Blue Cheese
Fresh Tomatoes, diced – I’ve used red & yellow
Grilled Yellow Peppers, diced
Sliced Scallions – or garlic chives
For Vegetarian Nachos – substitute your favorite grilled veggies for the chicken. And, add your favorite beans!
First step: Add your tortillas to a pan suitable for the broiler, top with chicken, cheese sauce and grated cheddar cheese
Now, Layer with Remaining Ingredients & Broil… serve bubbling hot
Top with 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 (can also heat in a 375 degree oven.)
Every bite is loaded with these delicious toppings!
For an added punch of flavor – add grilled, diced chicken to hot sauce, then pile them up
The ultimate healthy appetizer… that eats like a meal!
Enjoy, Karen
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Karen’s Grilled Chicken Buffalo Nachos (Vegetarian version too)
Loaded Nachos don’t need to be a fattening, processed mess! Serve these on Super Bowl Sunday… rave reviews to come!
Ingredients
1poundchicken tenderloins, or chicken breasts
2teaspoonsextra virgin olive oil
1/2largelarge yellow pepper, cut into 1/2″ strips
1/4cuphot sauce* or more to taste, See my recipe: Mild Apple Cider Hot Sauce
2tablespoonsunsalted butter, melted
1/4teaspooncelery seeds, optional
12ouncestortilla chips, or to cover two 10 x 13 inch pans; I use Organic blue tortilla chips
1cupcheese sauce, see recipe, or your favorite
1/2cupfresh tomatoes, 1/2 ” pieces
1 1/4cupssharp cheddar cheese, grated
1/3cupblue cheese, crumbled
1/4cupscallions, sliced thinly
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Instructions
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 (cast iron works well) over high heat, brush with evoo – add chicken and cook until strong grill marks appear. Remove to a plate.
Add yellow pepper strips to 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. (Cover with foil if desired.) 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.
Notes
Unbelievable Mild Apple Cider Hot Saucerecipe.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.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
