Mark loves homemade Nachos … so for the Super Bowl Game I made him some. This recipe uses my Lemon-Onion Chicken. It has a light and clean chicken taste. This recipe is also perfect used tacos, tostadas and burritos.
Ingredients: yields 8 to 10 servings
- 5 chicken thighs, bone-in, skin on
- 2 lemons
- 1/2 onion, diced
- black pepper
- 18 corn tortillas, quartered and fried, see my recipe for “Corn Tortilla Chips”
- re-fried beans, see my recipe for “Traditional Re-fried Beans”
- approximately 4 cups of shredded Cheddar Cheese
- Guacamole, see my recipe for “Chunky Guacamole”
- Sour Cream
Generously season the chicken thighs with salt and pepper. Place in your crockpot and juice the lemons over the chicken. Add the diced onions, stir and cook over low all day or high for about 5 hours.
If your making completely homemade nachos try following my recipes for the “Corn Tortilla Chips”, “Traditional Re-fried Beans” and “Chunky Guacamole”.
When you are ready to assemble your Nachos: Drain the cooked chicken from the crockpot in a strainer. Pick and discard the skin and bones. Place the cooked chicken in a large bowl and using 2 forks shred whatever has not fallen apart.
Preheat your oven to 350 and spray a large baking dish with a nonstick spray.
Using a rubber spatula spread some re-fried beans on each chip and single layer them in the bottom of a greased baking dish. Sprinkle some of the shredded chicken and cheese over them and then start another layer. If you have enough assemble a third layer, making sure you have enough chips for the top. On the final and last layer place the corn tortilla chips on top of your layers of nachos and sprinkle with cheese. Tent the dish with foil and bake for 15 minutes. Remove the foil and bake another 7 to 10 minutes until the cheese is bubbly.
Serve warm with my “Chunky Guacamole” and Sour Cream.