Blue Corn Chicken Nachos

The recipe for these nachos is so simple, yet full of flavor. It’s also an extremely versatile dish. I could see this as an appetizer or game day snack, but as a main meal too if you choose to add more or larger servings of chicken.

Ingredients you’ll need:  One boneless chicken breast, two cups of shredded Monterey Jack cheese (or mixed Cheddar Jack), 1 tbsp. cornstarch, 1/2 cup heavy cream, 1/2 cup milk, 1 cup pico de gallo, bag of blue corn chips.

Steps:

  1. Set your oven to 350 degrees and let it preheat. Put a layer of blue corn chips on a cookie sheet (I covered mine with foil first) and set aside.
  2. The original recipe calls for poaching a chicken breast, but Husband requested that I quick-fry it in a little olive oil with salt and pepper, so of course I did. I let it cool just a bit and chopped it up into small pieces. Use your preference on this one. You just need a couple of cups of diced chicken, so you could even go with pre-cooked and diced if you want.img_1168
  3. Your oven should be preheated by now. Place the chips in the oven for 5 minutes.
  4. Melt the cheese, cornstarch, heavy cream, and milk in a double boiler, if you have one.  I don’t, so I just used a small stainless bowl nested inside a pot filled with about an inch of water. Bring the water to a boil and start stirring. (Husband served as my official kitchen helper for this step.)img_1169
  5. By the time the chips were ready to come out of the oven, my cheese was nice and melty. It was perfect! And then…it sat off the heat for about a minute while I moved my chips to a plate and it thickened. I mean it thickened. Note to everyone: Don’t take the sauce off the heat unless you’re immediately ready to spread it on the chips.
  6. Drizzle or pour the cheese onto the chips (or if you’re like me and your cheese thickens to the consistency of sour cream, glom it onto the chips), scatter the chicken over the cheese, then top everything off with plenty of pico de gallo.

img_1172

The flavors were excellent. Husband loved it and it was extremely easy to put together (took me less than 30 minutes from start to finish).  The cheese was an issue for me, though, and it did negatively effect the overall presentation and enjoyment of the nachos. Husband and I have decided that the next time we try this recipe, we’ll actually make it into a quesadilla by crunching the chips up onto a flour tortilla, layering shredded cheese, chicken, and pico de gallo. We’ll let you know how it turns out!

Has anyone else experienced problems with cheese sauce? We’ve had similar issues when melting cheese for fondue. Any tips or tricks? Please share. We’re desperate!

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