Buffalo chicken nachos - Creative Catering - Tucson News Now

Buffalo chicken nachos - Creative Catering

(Source: Tucson News Now) (Source: Tucson News Now)
TUCSON, AZ (Tucson News Now) -

Buffalo chicken nachos - Recipe by William J. Essenmacher II, Creative Catering

Ingredients:

Tortilla Chips:

  • 2 lbs. flour tortilla chips
  • 2/3 cup dry buttermilk  
  • 3 1/2 Tbsp. dried parsley 
  • 3 tsp. dried dill weed 
  • 3 1/2 tsp. ground black pepper
  • 4 1/2 tsp. garlic powder 
  • 4 tsp. onion powder 
  • 5 tsp. dried onion flakes 
  • 2 tsp. dried chives 
  • 2 tsp. salt

Chicken Beer:

  • 4 lbs. boneless skinless chicken breast 
  • 3 Tbsp. Garlic powder 
  • 1 1/2 Tbsp. ground cayenne (careful it’s hot)
  • 2 1/4 tsp. ground black pepper 
  • 2 Tbsp. cumin
  • 1 Tbsp. smoked paprika
  • 7 Tbsp. brown sugar
  • 2 Tbsp. balsamic vinegar
  • 1/2 cup water

Candied Bacon:

  • 1 lb. thick cut bacon
  • 1/2 cup brown sugar
  • 1/4 cup beer

Garnish: 
4 cups crumbled Cotija, 2 cups finely shredded sharp cheddar, jalapenos, sliced green onions

Directions: 
Prepare marinade for chicken by combining all powdered ingredients until thoroughly mixed. Add water and balsamic vinegar. Pour Marinade mixture over cleaned chicken breasts and let sit for an hour. Preheat oven to 400 degrees.

Once oven is up to temp, transfer chicken to 9x13 baking dish and cook for 40-45 mins. until chicken is cooked throughout.

Remove from oven and set somewhere to cool. Once cooled enough to handle shred with two forks, then return to heat.

The bacon can be cooked at the same time as the chicken if you have everything ready to go. It is fairly simple to assemble but you will need to keep an eye on it once in the oven. Line a baking sheet with foil layer the bacon on it. Place in pre-heated oven and cook for 10 mins. While in the oven combine the brown sugar and beer, I like to use a pale ale although you can use whatever beer you like. After the bacon has been in the oven for 10 mins. pull out and coat both sides with brown sugar & beer mix and return to the oven cooking in 10 min intervals until crisp coating with more mix as needed. When cool enough to handle coarsely chop into small pieces.

While chicken and bacon are cooking prepare dry mix for tortilla chips by combining all dry ingredients until thoroughly mixed. In a large paper bag toss tortilla chips in dry mix in small batches until all chips have been covered and arrange on serving platter. Pull chicken from the oven and spread evenly over tortilla chips. At this point you will want to make sure to get the Cotija and Cheddar on as fast as you can, you want the heat from the chicken to melt the cheeses. If needed, and platter is oven safe, you can return to oven until cheese is melted. Sprinkle with crumbled beer candied bacon, sliced green onions and jalapenos if you like.

Copyright 2016 Tucson News Now. All rights reserved.

Powered by Frankly