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Nachos Del Pollo y Chorizo
from San Angel Inn, Epcot
Yield: 4 servings
1 1/2
pounds chicken breast strips
1/2 teaspoon each: minced
garlic, salt and black pepper
1 pound peeled, diced, cooked
chorizo
10 cups corn chips
6 cups
shredded Monterey Jack cheese
1 1/2 cups diced tomatoes
1 cup sliced jalapeño
peppers
1 cup sour cream
Red
sauce:
8-ounce can of tomatoes
2 tablespoons chopped white
onion
1 garlic clove
Salt to taste
Heat oven to 350 F. Season chicken breast strips with garlic,
salt and black pepper. Lightly coat a heavy skillet with cooking
spray. Cook chicken in skillet until meat is no longer pink in the
center.
For the sauce, in a blender, combine the canned of tomatoes, onion and garlic
clove. Blend all until puréed. Place mixture in a saucepan and bring to
a boil. Add salt to taste; set aside.
Place the corn chips on oven-safe baking dish. Add the cooked chicken strips
and chorizo on top of the corn chips Cover with the shredded cheese. Place in
oven, uncovered, for 5 minutes or until cheese is melted. Remove from the oven
and top with diced tomatoes, jalapeño peppers and sour cream. Add red
sauce on top to taste.
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