Creamy Poblano Chicken Nachos
- Chicken thighs, roughly chopped
- Onion (apx 1/3 chicken volume), roughly chopped
- A couple cloves of garlic, minced
- Olive oil
- Salsa verde
- Creamy poblano sauce
- Tortilla Chips
- Pico de Gallo
- OPTIONAL : Preserved Poisonous Cow Juice (cheese
)
Stirfry chicken with onion & garlic, until chicken temps at 180. Set off heat, and add salsa verde.
Nip naked chips into 350-400F oven to crisp up (few minutes)
Smother chips with chicken, creamy poblano sauce, and make colorful with pico.
Creamy Poblano Sauce
- Add your reserved charred/rinsed poblano pepper (minus stem) to a blender with cashew cream, lime juice, cilantro stems, salsa verde, salt, & pepper. Whirl until smooth. Drizzle over virtually anything.
Pico de Gallo.
- (Chopped or diced) tomatoes, onion, garlic, jalapeños, Serrano -or- green bell pepper for mild heat, fresh cilantro, lemon & lime juice, salt, and a rather alarming amount of fresh cracked black pepper. Let sit in a bow or ziplock to meld
OPTIONAL … Anyone not allergic to cheese? Please feel free to scatter a handful of pepper jack, or whatever, over chips before nipping into oven.
<<< NOTE: I’ve worked at a zillion restaurants who make their nachos this way; straight cheese over chips, melt in oven, top with chili and everything including the kitchen sink. It’s an annoying cheat, to save on food costs, increase up sales (Chili, bacon, jalapeños, etc.) and keep drunk people happy with crunchy food longer, (as melty cheese & chili does eventually soak into the chips) increasing drinks sales, as dry crunchy salty things? Need washing down.
f*ck. That. Noise.
Get a sauté pan out. Add about a cup of half & half and a giant handful of shredded cheese, over medHigh heat. Stir. For all of about 2 minutes. VOILA. Creamy, melty, ooey gooey cheese sauce. One better? Some salsa or Pico nipped in with the half & half. A thousand times better than Tostitos Queso in a jar. Feeling like beer cheese nachos? Add some strongly flavored beer to your cream, reduce it down for a few minutes until I t’s back to your half&half “wateryness” (technical term), then add cheese.
Beer cheese sauce, by the by? Turns any leftover beef from last night, into OMFG. 2 minutes worth of work, for a whole new dish. 10 minutes if you want to add a side of mushrooms. That’s my faaaaave kinda cooking: all the work was done yesterday!
