Monday, April 14, 2014

Layered Chicken Nachos

In my days of not caring what I ate, one of my favorite things to order when I was with a group of people was chicken nachos from Miller's Ale House. We would order one for the table and share it easily among 6-8 people. If I went with a small group, say 4 or less, I wouldn't order it because I knew it was too much food. Then I would be bummed out because I didn't have it. Ah, if only I knew then what I know now about my horrible food choices. Isn't that what everyone says?

With my discovery of Trader Joe's Roasted Plantain Chips, however, now I can have this awesome snack whenever I want (in moderation, of course!), and customize it to include all my favorite toppings. This is also a perfect snack ideas for gatherings. I served it up as an appetizer last weekend to hold our friends over until dinner a couple hours later. This recipe has two cooking stages: the chicken in the crockpot and then a few minutes under the broiler. However, if you bought a precooked rotisserie chicken and shred the chicken yourself, that would omit the first 6-7 hours. I think the crockpot is better though, because I was able to give my chicken a Southwest flavor, which is what the Ale House chicken tastes like to me. 

Layered Chicken Nachos

Prep Time: 15 minutes
Cook Time: 6 hours + 5 minutes
Total Time: 6 hours + 20 minutes
Serves: 6

Special Tools:
Slow cooker
Baking trays
Parchment paper
Medium saute pan

3 chicken breasts
1 can organic no salt added diced tomatoes
1 tbsp of chili powder
1 tbsp of paprika
1 tbsp of cumin
1 tsp of kosher salt
1 tsp of garlic powder
1/4 tsp of cayenne pepper
1 and 1/2 cups of chicken broth or water
1 tbsp ghee
1/2 large yellow onion, diced
1/2 large green pepper, diced
6 cups of plantain chips (about one and a half bags)
1 and 1/2 cup of shredded goat milk gouda cheese
1/2 can of sliced black olives
1 ripe avocado, sliced
Trader Joe's Double Roasted Salsa
1 handful of chopped cilantro 

1. Place the first 9 ingredients into a slow cooker and let it cook on low for about 6 hours. 
2. Remove the lid and shred the chicken with two forks. If the liquid absorbs immediately into the chicken, add a little more. You want the chicken moist, but not swimming in liquid. Otherwise the chips will get soggy. Turn the slow cooker to your keep warm setting, if there is one. 
3. Place your sauté pan over medium high heat for a minute and then add the ghee and allow it to melt.
4. Add your chopped onion and bell pepper and sauté until they are soft, about 6-8 minutes. 
5. Turn your oven to a Low Broil.
6. Lay a piece of parchment paper down on a baking tray. 
7. Spread 2 cups of chips (about 1/2 of a bag) onto the parchment paper. 
8. Spread about 1/3 of the shredded chicken and tomatoes over the top. 
9. Then add about 1/3 of the onion and peppers on top.
10. Sprinkle that with 1/2 cup of cheese.
11. Broil for about 4-5 minutes, or until the edges of the plantain chips begin to brown and the cheese is melted. *Watch carefully and do NOT leave the kitchen as broiling is the easiest and quickest way to burn your food!
12. Remove from the oven and onto a large plate or tray. 
13. Top with black olives, avocado, salsa, and cilantro. 
14. Repeat steps 6-13 two more times to use up all the ingredients. 

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