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Grilled chicken is the perfect topper for Nate’s crunchy nachos with house pickled jalapeños and homemade chipotle cheese sauce!
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Grilled Chicken Nachos with Chipotle Nacho Cheese and Pineapple Pickled Jalapeños
Pickled Jalapeños:
3 jalapeños, thinly sliced into rings
1 clove garlic, minced
1/2 lime, juiced
1/4 cup pineapple juice
1/4 cup white wine vinegar
1 tablespoon olive oil
1 tablespoon mustard seeds
Salt and black pepper, to taste
In a large plastic re-sealable bag combine all the ingredients and shake to combine. Refrigerate for at least 1 hour or overnight.
Black Beans:
1 teaspoon olive oil
1/2 small red onion, diced
1 clove garlic, minced
1 15-ounce can black beans, drained and rinsed
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
Heat the olive oil in a sauté pan over medium-high heat. Add the onion and garlic and cook until tender, 2 to 3 minutes. Add the beans, cilantro, and chili powder and stir to combine. Season with salt and pepper and cook until heated through, 3 to 4 minutes. Reserve.
Nacho Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup lager beer
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey jack cheese
2 teaspoons chili powder
1 teaspoon smoked chipotle powder
1/2 teaspoon paprika
Place a medium saucepot over medium heat and melt butter. When the butter is melted whisk in the flour until combined and cook, stirring frequently for 2 minutes. Slowly whisk in the milk and beer until combined. Bring the mixture to a simmer and continue to cook until the sauce has thickened. Reduce the heat to low and stir in the cheeses, spices and season with salt and pepper. Hold the sauce over low heat, stirring occasionally, until ready to serve.
Nachos:
2 6-ounce boneless, skinless chicken breasts
Olive oil, for grill
1 13-ounce bag tortilla chips
1/4 head iceberg lettuce, shredded
1 medium tomato, diced
3 green onions, thinly sliced
1/2 cup Wholly Guacamole Classic dip
1.Place a grill pan over medium high heat. Brush grill with olive oil to lightly coat.
2.Season the chicken breasts with salt and pepper and place on the grill pan. When the chicken breasts are marked on the first side rotate them 90 degrees and continue cooking until “X” shaped grill marks appear. Turn the chicken breasts over and cook on the second side the same way until cooked through, about 8 minutes total. Remove cooked chicken to a cutting board and rest for 5 minutes. Thinly slice chicken and set aside.
3.To assemble the nachos, spread the chips in a single layer on a platter, cover them with beans, lettuce, tomatoes, scallions, chicken, Wholly Guacamole Classic dip, nacho cheese and pickled jalapeños. Serve warm.
Serves 4
