Since I don’t live in Chapel Hill (N.C.) anymore, I can no longer go to my ultimate favorite place for chicken nachos: Carrburritos in Carrboro, N.C.
They have these *amazing* flour chips that are just unbelievably tasty.
And I am super depressed to admit that since moving to Florida, I haven’t been there since 2009 – eep!
So, while this recipe is nowhere near the quality of Carrburritos, it generally manages to hold me over for a bit.
What you use for the chicken in this recipe is up to you. But here’s what I recommend …
Marinate the chicken in taco/mexican seasoning with a little bit of vegetable or canola oil for one hour or more. Grill on charcoal grill for about 6 minutes on each side, or until done.
I actually like to make this in advance when I’ve already got the grill out for something else. The chicken stays fresh in the fridge for a few days until you’re ready for nachos.
And let’s face it. When aren’t you ready for nachos?
Here’s the finished product:
What you’ll need:
- 2 cloves garlic, crushed
- 6 green onions, sliced, white parts and tops separated
- 3 tablespoons canola oil
- 1 shredded, cooked, whole chicken breast
- salt and pepper to taste
- 1 can drained black beans
- 1 cup salsa
- 1/2 (12 ounce) package tortilla chips
- 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
- 1/2 large tomato, diced
- Sour cream (to taste)
- Preheat oven to 350 degrees F (175 degrees C).
- In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa and black beans until heated through.
- Arrange tortilla chips on a large baking sheet (or individual pie plates). Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with tomatoes, sour cream, and green onion tops before serving.