Chi Chis Nachos Grande Recipes

CHI CHI'S CHICKEN NACHOS GRANDE RECIPE

Steps:

• Combine water, oil, vinegar, salt, pepper, liquid smoke, garlic, lime zest, and lime juice in a mixing bowl. Whisk until evenly incorporated.
• Add the chicken, cover, and set aside in a chilled area. Allow to marinate for at least 3 hours, or best if overnight.
• Preheat the grill or skillet and grease with cooking spray.
• Grill the chicken for roughly 10 minutes or until fully cooked and charred on all sides. Set aside to rest briefly, then cut up the chicken into bite-sized pieces or shred.
• Preheat the oven to 375 degrees F.
• Place ½ of the nacho pack into a baking casserole of choice, then pour ½ of the salsa on top.
• Next, sprinkle ½ the cheeses, followed by the jalapeño peppers. Repeat until there are 2 layers of chips, cheese, salsa, and peppers.
• Bake for about 10 minutes, or until the cheese has melted and all ingredients have warmed up.
• Once baked, sprinkle the chicken and green onions on top then serve!

SEAFOOD NACHOS-LIKE CHI-CHI'S

Steps:

• Preheat oven to 400 degrees.
• In a large skillet over medium heat melt butter.
• Whisk in butter, making a roux.
• Dissolve lobster base, garlic salt and Tabasco sauce in water, whisking into roux, stirring constantly until sauce becomes thick.
• Stir in American cheese until completely melted.
• Stir in heavy cream and sour cream until well blended.
• To assemble:.
• Arrange tortilla chips onto 2-3 oven safe plates.
• Take 1 and 1/2 cups of the nacho cheese base and pour into a microwave safe bowl.
• Add the shrimp, imitation crab and chilies, stirring well.
• Microwave on high for about 30 seconds if mixture is not hot.
• Pour evenly over plates of tortilla chips.
• Sprinkle on cheeses and green onions.
• Place in preheated oven for 4-5 minutes, or until cheese is bubbly and melted.
• Serves 2-3.
• Reserve remaining nacho sauce base in fridge for another batch.