Nachos and pizza share a commonality – even when they suck, they still rock! This is not a recipe that will fall into that category, but you know what I mean.
These nachos are the perfect tail-gaiting, game watching fare. Spicy and bold – not for the weak hearted or willed. I recommend serving them with lots of napkins, for your forehead, not your spillage.
For the chicken feel free to use a whole chicken, with the meat picked, canned chicken, or if you’re feeling like wasting some extra hours, make up some wings and pick the crap outta them.
Chicken (about three pounds)
6 tbl unsalted butter
3 garlic cloves, minced
1/4 c hot sauce
In a large skillet, heat butter and garlic over medium heat. When butter is melted and garlic fragrant, add chicken and hot sauce. Add salt and cook chicken for approximately 10 – 12 minutes.
3 tbl minced onion
1 can green chilies
2 tbl flour
1/3 c beer
1/4 lb muenster cheese, grated
1/4 lb cheddar cheese, grated
handful of cilantro, chopped
Sauté onions in oil. Add chilies, flour, beer, cheese and cilantro. Cook until the cheese melts, then broil until bubbly.
Black Bean Salsa
1 15 oz can black beans
1 c grape tomatoes
1/2 c fresh cilantro
1/4 c pickled jalapeño peppers, plus 2 tbl pickling liquid
Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapeños. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.
To assemble – put a crap ton of Tostitos Hint of Lime chips on a serving platter. Smother in queso cheese. Then add the chicken and top with black-bean salsa. Top it all off with a giant dollop of sour cream and enjoy!