Street-Food Fusion BBQ Chicken Nachos

Allergens

Dairy (in queso and lime crema), Gluten (in tortilla chips)

Ingredients

• 1. 1 lb boneless, skinless chicken breast 2. 1/4 cup barbecue rub (see recipe below) 3. 2 cups shredded Monterey Jack cheese 4. 1 bag (12 oz) tortilla chips 5. 1 1/2 cups prepared salsa 6. 1 batch lime crema (see recipe below) 7. 1/4 cup chopped scallions 8. 1/4 cup sliced jalapeños 9. 1 batch barbecue rub: 10. 1/4 cup paprika 11. 2 tbsp brown sugar 12. 1 tbsp chili powder 13. 1 tsp garlic powder 14. 1 tsp onion powder 15. 1 tsp cayenne pepper (optional) 16. 1 tsp salt 17. 1 tsp black pepper 18. 1/2 tsp smoked paprika 19. 1/4 tsp ground coriander 20. 1/4 tsp ground cumin 21. lime crema: 22. 1 cup sour cream 23. 1/4 cup lime juice 24. 1 tbsp finely chopped cilantro 25. salt and pepper to taste

Instructions

1. Preheat your grill or grill pan over medium high heat.
2. Rub the chicken breasts with the barbecue rub, coating them evenly on all sides.
3. Grill the chicken for 6 8 minutes per side, or until cooked through and slightly charred. Let it rest for a few minutes, then shred into bite sized pieces.
4. Spread a thin layer of salsa over a large baking sheet or pizza stone.
5. Add a single layer of tortilla chips, followed by half of the shredded cheese, shredded chicken, and another layer of chips. Repeat with the remaining cheese, chicken, and chips.
6. Bake in a preheated 375°F oven for 8 10 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it rest for a few minutes.
7. In a small bowl, whisk together the sour cream, lime juice, cilantro, salt, and pepper to make the lime crema.
8. Drizzle the lime crema over the nachos and top with chopped scallions and jalapeños. Serve immediately!

Chef’s Insight

Use freshly made tortilla chips for maximum crunch and flavor, or opt for your favorite store-bought brand.

Notes

Enjoy this delicious appetizer with friends and family while sharing stories of your favorite street-food experiences.