250g / 8 oz tortilla or plain corn chips
Shredded chicken for nachos , recipe follows
250g / 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese
Quick guacamole , recipe follows
Toppings: Sour cream, Coriander / cilantro leaves, Jalapeno , sliced or chopped
CHICKEN FOR NACHOS
700 g / 1.2 lb chicken thighs or breast , skinless boneless
1.5 tbsp olive oil
2 tbsp tomato paste
2 tsp sugar
1 cup (250ml) chicken broth, separated (liquid stock)
HOMEMADE NACHOS MEAT SEASONING
3 tbsp lime juice (Note 4)
1 tbsp olive oil
2 garlic cloves , minced
2 tsp EACH garlic powder, onion powder, dried oregano
3 tsp EACH cumin powder, paprika
1/2 tsp cayenne pepper (optional)
1/2 tsp salt and pepper , each
2 avocados , medium
3 tbsp coriander/cilantro , roughly chopped
2 tbsp lime juice (1 large)
CHICKEN FOR NACHOS
Place Nachos Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
Add chicken, turn to coat in paste.
Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side (reserve paste left in bowl). Remove chicken into a shallow dish.
Return skillet to stove. Add remaining chicken broth, tomato paste, sugar and scrape in any paste left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer.
Meanwhile, shred chicken with forks, or chop (don’t worry if raw inside).
Return chicken into sauce, toss and simmer for 3 minutes until sauce reduces down to a thick sauce. Adjust salt to taste. Keep warm.
Place ingredients in a bowl. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste.
Preheat oven to 180C/350F.
Place half the corn chips slightly overlapping on a tray. Top with half the (warm) chicken and cheese.
Top with remaining chips and cheese. Bake 7 minutes or until cheese is melted and bubbly.
Garnish with coriander/cilantro and jalapeño. Serve immaterial with quick Guacamole and sour cream.