Name: Nachos Supremo
Yield: 8
Ingredients: 4 bone-in, skin-on chicken breast halves -; Coarse salt -; Freshly ground pepper -; 1 1/2 bag 16 ounces each -; 3 c. shredded Cheddar cheese -; 3 c. shredded Monterey Jack cheese -; Black Bean and Cherry Tomato Salsa -; Charred Tomatillo Salsa -; Nacho cheese sauce -; Guacamole -; Sour cream, for serving -; Sliced jalapenos -; Julienned radishes -; Chopped fresh cilantro -; 1 pt. cherry tomatoes -; 1 can black beans -; 1/2 c. packed cilantro -; Juice of 1 lime -; Coarse salt and freshly ground pepper -; 2 lb. tomatillos -; 1/2 large sweet onion -; 1 large jalapeño -; 2 tbsp. freshly squeezed lime juice -; 3 tbsp. chopped fresh cilantro -; 2 tbsp. Chopped fresh mint -; 1 1/2 tsp. Coarse salt -; c. vegetable oil -; 2 1/2 c. minced red onion -; 4 jalapeños -; 1 tsp. ground cumin -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Nachos Supremo

1. 4 bone-in, skin-on chicken breast halves -

2. Coarse salt -

3. Freshly ground pepper -

4. 1 1/2 bag 16 ounces each -

5. 3 c. shredded Cheddar cheese -

6. 3 c. shredded Monterey Jack cheese -

7. Black Bean and Cherry Tomato Salsa -

8. Charred Tomatillo Salsa -

9. Nacho cheese sauce -

10. Guacamole -

11. Sour cream, for serving -

12. Sliced jalapenos -

13. Julienned radishes -

14. Chopped fresh cilantro -

15. 1 pt. cherry tomatoes -

16. 1 can black beans -

17. 1/2 c. packed cilantro -

18. Juice of 1 lime -

19. Coarse salt and freshly ground pepper -

20. 2 lb. tomatillos -

21. 1/2 large sweet onion -

22. 1 large jalapeño -

23. 2 tbsp. freshly squeezed lime juice -

24. 3 tbsp. chopped fresh cilantro -

25. 2 tbsp. Chopped fresh mint -

26. 1 1/2 tsp. Coarse salt -

27. c. vegetable oil -

28. 2 1/2 c. minced red onion -

29. 4 jalapeños -

30. 1 tsp. ground cumin -

31. 1 tsp. chili powder -

32. 1/2 tsp. cayenne pepper -

33. c. all-purpose flour -

34. 2 c. heavy cream -

35. 3/4 c. lager-style beer -

36. 4 c. grated Cheddar cheese -

37. 4 c. grated Monterey Jack cheese -

38. 3 tomatoes -

39. Coarse salt and freshly ground pepper -

40. 2 firm, ripe Hass avocados -

41. 1/2 lime -

42. 1/2 tsp. Coarse salt -

How to cook deliciously - Nachos Supremo

1. Stage

Preheat oven to 400 degrees F.

2. Stage

For nachos: Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.

3. Stage

For black bean salsa: Place tomatoes, black beans, cilantro, and lime juice in a medium bowl; season with salt and pepper. Stir to combine.

4. Stage

For tomatillo salsa: Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.

5. Stage

Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.

6. Stage

Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.

7. Stage

For cheese sauce: Heat oil in a large saucepan over medium heat. Add onion, jalapenos, cumin, chili powder, and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, 1 to 2 minutes.

8. Stage

Slowly add cream and beer; cook, stirring, until thickened, about 5 minutes. Add both cheeses and tomatoes; cook, stirring, until melted and well combined.

9. Stage

Remove from heat and season with salt and pepper; serve immediately with nachos.

10. Stage

For guacamole: Mash avocados with a fork or potato masher in a medium bowl to a chunky consistency. Juice lime over mashed avocados, and stir. Mix in salt. Serve immediately.

11. Stage

Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.

12. Stage

Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.

13. Stage

Remove from oven and top with reserved chicken, black been and cherry tomato salsa, charred tomatillo salsa, nacho cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.