Ultimate Spicy Nachos (Aaron McCargo, Jr.) |
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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
2 cloves garlic, chopped |
1 jalapeno, seeded and minced |
2 tablespoons all-purpose flour |
1 cup whole milk |
4 cups coarsely grated pepper jack |
1 teaspoon prepared mustard or whole-grain mustard |
salt and freshly ground black pepper |
2 boneless, skinless chicken breasts, cooked |
1 cup your favorite barbecue sauce |
8 cups tortilla chips (about 1 large bag) |
1 cup chopped pickled jalapenos |
3 tablespoons chopped fresh cilantro |
1 cup sour cream or nonfat greek yogurt |
Directions:
1. For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
2. For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.
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