Ingredients:
10 six-inch corn tortilla, cut into eighths
2 teaspoons Blackening Spice
Blackened chicken:
5-5 oz whole chicken breast
6 tablespoons Blackening Spice
1 sprig thyme
4 garlic cloves, crushed
4 tablespoons butter, unsalted
2 tablespoons vegetable oil
Salsa:
3 tablespoons roma tomato, deseeded and diced
2 tablespoons finely chopped purple onion
1 tablespoon yellow bell pepper, diced
1 tablespoon red bell pepper, diced
Salt to taste
1 teaspoon finely chopped parsley
2 tablespoons mango basil vinaigrette
Cheese sauce:
1 ½ tablespoons butter
1 teaspoon garlic, finely chopped
¼ cup half and half
1 tablespoon pesto
¼ cup cheese, shredded blend
Instructions:
- In a pot over medium heat, add oil for frying. Heat oil
- When oil is hot, add corn tortilla chips and fry until golden and crispy approximately 20-30 seconds. Remove from oil and drain.
- For the chicken, season with blackening spice.
- Allow a cast iron skillet to get hot over medium-high heat. Add oil.
- Sear chicken breast for two minutes on each side. Reduce heat to low and butter, thyme and garlic.
- Allow chicken to cook for an additional 10 minutes on low heat. Continue basting with herb butter.
- Remove from heat and put aside to rest.
- In a small bowl, combine salsa ingredients thoroughly and season to taste
- In a small saucepan over low to medium heat, add butter and garlic, saute.
- Add half and half then simmer. Add cheese and pesto. Season to taste with salt.
- Once cheese is melted, remove from heat
- Dice one chicken breast
- Assemble nachos to your preference. Nacho, cheese sauce, chicken, salsa