It’s Week 9 in the NFL, and somehow it’s taken us 9 weeks then to get to nachos, which feel like a TAILGATE STAPLE. And when it comes to nachos, there’s few things better than the spicy chicken that Chef Chad is cooking up for us.
In addition, all these moves can be used on multiple things, and the bean dip recipe itself will make you fall all in love with bean burritos all over again. But that’s beside the point! Today, we’re doing nachos, which means more than just chicken and beans!
We’re also going to be making pico de gallo and guac from scratch!
So, come with us! It’s not a lot of moves, but it’ll take a little time.
When in doubt, consult the YouTube video for more exact moves!
What We Need for the Beans:
1 stick butter
10 oz refried beans
10 oz whole pinto beans
8 oz black beans
Hatch chilis
1/2 C milk
What We’re Doing with the Beans:
In a medium size pot, start melting down your stick of butter. When it gets down, add in hatch chilis and let the flavors marry together, stirring occastionally. Make sure that your heat now is more for simmer than it was for the melt. Now add in the beans, one at a time, until you’ve got them all in there. Stir occasionally to keep things from sticking to the bottom. Now, add in the milk to help smooth out the structure.
If it’s still too think, add some of the stock we’re going to use for the chicken. When at a good consistency, smash them down and stir. You don’t have to smash them all, but the more the merrier.
Then set aside until needed.
What We Need for the Chicken:
4 Chicken Breasts
6 C of Chicken Stock
1 T oregano
1 T thyme
1 T cayenne
2 T olive oil
1 cup spicy tomato sauce
2 ea chipotle in adobo
6 cloves minced garlic
1/2 white onion, diced
What We’re Doing with It:
While you’re working on your beans, it’s also a good time to start reducing your Chicken Stock, so in a large pot, add in your chicken stock and set the heat to high.
Now, get a little olive oil and coat the bottom of your frying pan, and get the heat up on that. While you’re waiting for your oil to heat up, season your chicken breasts with an oregano, thyme, and cayenne mix. Then nicely place your seasoned chicken breasts in the pan and sear in olive oil, then flip and sear the other side.
When finished, add breasts to simmering stock and poach until chicken is able to pull apart.
Sautee onions and garlic in olive oil. Add Spicy tomato sauce and chipotles and herbs and spices. Add stock as needed to cook out.
Cool then puree. Set aside.
We are gonna blast the chicken in this sauce.
What We Need for the Pico:
5 Roma Tomatoes
1 diced white onion
2 jalapenos seeded and diced
1 bunch cilantro dusted
1 lime, juiced
S&P as needed
What We’re Doing with It:
Simple, easy moves here. Seed and small dice tomatoes. Juice your limes. Small dice .5 of an onion. Chop up your cilantro. Small dice the jalapenos.
Add all to a bowl. S&P.
Mix and chill.
What We Need for the Guac:
2 avocados, small dice
2 limes, juiced
1/4 C Modelo beer
1 T paprika
1 T mayo
S&P as needed
What We’re Doing with It:
Skin your avocados and small dice.
In a bowl, mix avocado, beer, S&P, spices, mayo, and lime juice.
Smash it all up and chill.
What We Need for Final Moves:
1 bag tortilla chips
Shredded sharp cheddar cheese
1/2 round of diced queso fresco
2 T diced green onion
1/2 C sour cream
Final Moves:
In a pyrex, layer out some chips with shredded cheese. Spoon on some beans evenly. Sprinkle on your chicken. Add cheeses. Repeat.
Blast in a 450 degree oven.
When the cheese has melted, switch to broil and reblast until cheese starts to get crispy.
Pull nachos and spinkle with pico and green onions. Scoop on sour cream and guacamole.
And that’s all it takes! Enjoy!
Let us know what you’d like to see us cook up for you next!
