Hi, I know it's not authentic Mexican cuisine, but one of my favorite snacks is taking tortilla chips (any brand, usually the white corn tortillas though, or if I'm being festive, blue corn), adding salsa (I've been liking Green Mountain lately), and shredded cheddar (or a bagged shredded Mexican variety of cheeses) and melting them together in the oven. Lately I've been wondering if it would be good to add a little meat just to change things up, and I was pretty much thinking about cooking up some chicken breasts and adding little chunks or shredded pizza to the top of the salsa and then adding the cheese. But my dilemma is I don't know how to season the chicken to compliment the salsa and bring a more Mexican flavor to the nachos. Any suggestions? Preferably on the easy side? Also, any more authentic Mexican recipes for chicken nachos would be great too. Thanks in advance. :)Anyone have a Mexican inspired chicken recipe for chicken that I can add to nachos?
Chi−Chi's Baked Chicken Chimichangas
2 1/2 cup chicken, cooked, shredded
2 Tblsp Olive oil
1/2 cup Onion,chopped
2 garlic cloves, minced
1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)
1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamon
pinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chili
powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
Chi Chi's Mexican Chicken Salad
1 Pound boneless skinless chicken breasts, cooked and shredded
1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayo
2 tbsp. finely chopped onion
1 tsp. grated lime peel
1/2 tsp. chili powder
1/4 tsp. ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.
Chi Chi's Old West Oven−Fried Chicken
1 jar Taco Sauce (8−oz.)
1 Egg
2 cloves Garlic, minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
Dash ground Cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.
Anyone have a Mexican inspired chicken recipe for chicken that I can add to nachos?
Chicken in salsa...
Chicken breasts
Salsa
In a large frying pan heat 3-4 table spoons of oil (medium high heat)
Place chicken breasts in and brown them on all sides (4-5 minutes per side..
Pour your favorite salsa over the top and simmer for 15-20 minutes...
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Burrito recipe..
Get a beef roast 2-4 lbs (the cheaper the cut of meat the better... I know it sounds weird but it's true of this recipe) Rump roast works well ..
Get a pork roast about 1/2 the size of the beef roast(1-2 lbs.. (once again the cheaper the cup the better)
In a large pan boil the roasts with 1 finely chopper large yellow onion and 3 teaspoons salt (a bit less salt or less meat a bit more for more meat... Boil for several hours until the meat begins to fall apart, check frequently to add water so the roasts remain covered and floating...
Remove meat from pan and drain well (I place the meat in a colander over the sink for a few minutes so it gets well drained without a ton of work on my part)... Let meat cool so you can handle it easily..
Empty pan of all liquid (do not wash the pan)
Shred the meat back into the pan
Add 1 small can diced green chilis and 1 small can of diced red chilis
Stir over medium heat until mixture heats and the meat and chilis are thouroughly mixed...
In a shallow pre heated skillet (no oil), (medium heat) heat flour tortillas (if you place the tortilla in and give it a spin it will not stick to the bottom, this manuver takes a bit of practice but it can be done without burning your fingers) flip once to heat both sides (this maneuver can also be done with your fingers, it also takes practice)
Spoon meat mix into heated tortilla fold and eat...
For variety you can fold burrito and then brown if desired about 1 minute per side in your preheated shallow skillet,,
____
To make tamale meat follow instructions for burrito meat up until it's shredded and back in pan.. (I often split the meat at this stage making part into tamales and part into burritos)
Spread corn masa (they now make dry masa mix just add water) onto soaked and drained corn husks (soaking directions are on packaging) spoon on meat mixture and1 black olive per tamale for ';luck'; (honestly it just adds moisture my grandmother was very superstitious LOL) and fold husk...
In a large kettle place a wire rack (to keep tamales off the bottom of the pan..) Crumble up a piece of aluminum foil and place in center of pan, Build up tamales like a tee-pee around aluminum make sure the opening in the husk is pointed upward or the tamale will do a weird leaking out thing making a weird looking tamale.. ..
Pour in 2-3 cups of water.. cover with tightly sealed aluminium foil and steam for 35 minutes (steam timing starts when you can hear the water rapidly boiling and see steam escaping aluminium.)
Lay tamales on papertowels (definately use something the tamales will sweat a little while cooling and it makes a HUGE mess without something to catch it) on the counter to cool (eat some while they are hot) and freeze in zip lock storage bags...
Place in microwave for 1-2 minutes on high heat to reheat...
Ingredients
* 6 cups tortilla chips
* 3 cups diced cooked chicken
* 1 cups shredded cheese
* 2 tbsp jamaican jerk rub, divided
* 1 small red bell pepper
* 1 lime
* 2 tbsp smipped fresh cilantro
* 1/4 cup sour cream
Directions
1. preheat oven to 425 degrees. arrange chips slightly overlapping on baking
2. combine chicken, cheese and 1 tbsp of jerk rub, mix gently
3. sheetsprinkle chicken mixture evenly over tortilla chips.
4. bake 5-7 minutes or until cheese is melted
5. meanwhile, dice pepper. cut lime in half, squeeze juice into bowl.
6. mix with remaining jerk rub and pepper.
7. mix in snipped cilantro
8. spoon over warmed chips
9. .
10. serve with sour cream, salsa and lime pieces
This is how I prepare chicken for homemade nachos:
boneless skinless chicken breasts
cilantro - 1/2 bunch- chopped
taco seasoning - 1 packet
lime - 1 medium
1/2 white oniion diced
1/2 can diced green peppers (if desired)
boil the chicken breasts, shread
add a tablespoon of oil to a fry pan on med-high heat, add onion and saute until onions are sligjhtly soft, add peppers and cilantro and saute for about a minute, add chicken, packet of taco seasoning, about 1/2 cup water, sqeeze 1/2 lime or more to taste - let simmer for about 3-4 minutes or until water is gone.
Just a little of whatever to your nachos!!!
Add what you like, chicken(season w/ a packet of taco seasoning) jalapenos, sour cream, tomatoes, olives, gr.pepper! make them fun!
One of the easiest recipes I know is for burritos and it can be mad however you want! NO measuring required! Make as much as needed!
Buy some ground beef cook that with a packet of taco seasoning,
Add that to a jar or two of refried beans.
Add some salsa.
Stir.
Buy some 6in' tortillas of your choice.
Put some of the mixture in a tortilla add some cheeze and more salsa.
Roll it up.. like a burrito.
Put in a greased pan. Fill until pans full.
Top with salsa and cheeze.
Put in oven at 350 until warm. and the cheeze is melted!
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