Plantain Chip Nachos With Spicy Chicken Recipes

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SWEET AND SPICY PLANTAIN CHIPS



Sweet and Spicy Plantain Chips image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons coconut oil, melted
Vegetable oil, for frying
3 tablespoons brown sugar
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Pinch salt
3 green plantains, cut into 1/2-inch-thick slices

Steps:

  • Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
  • Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
  • Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.

RESTAURANT STYLE CHICKEN NACHOS



Restaurant Style Chicken Nachos image

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

Provided by LAURA B.

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 9

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
½ (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
½ large tomato, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
  • Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g

CHEF JJ'S PLANTAIN NACHOS RECIPE BY TASTY



Chef JJ's Plantain Nachos Recipe by Tasty image

Here's what you need: whole chicken, worcestershire sauce, canola oil, kosher salt, coarsely ground black pepper, red onion, celery stalks, green chiles, garlic, tomato paste, lager beer, chicken stock, fresh flat-leaf parsley, roma tomatoes, red onions, jalapeño, kosher salt, fresh cilantro, lime, lime, plain yogurt, avocados, lemon, kosher salt, ground black pepper, olive oil, plantain chips, black beans, shredded cheddar cheese, shredded mozzarella cheese, shredded pepper jack cheese, pickled jalapenos, fresh cilantro

Provided by Pierce Abernathy

Categories     Snacks

Yield 8 servings

Number Of Ingredients 33

3 lb whole chicken
2 tablespoons worcestershire sauce
3 tablespoons canola oil, divided
3 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 red onion, chopped
3 celery stalks, sliced
2 green chiles, sliced
3 cloves garlic, sliced
2 tablespoons tomato paste
24 oz lager beer
10 oz chicken stock
1 fresh flat-leaf parsley, chopped
5 roma tomatoes, chopped
2 red onions, chopped
1 jalapeño, chopped
1 tablespoon kosher salt
¼ cup fresh cilantro, finely chopped
1 lime, zested
1 lime, juiced
1 cup plain yogurt
2 avocados, pitted
1 lemon, juiced
1 tablespoon kosher salt
1 teaspoon ground black pepper
¼ cup olive oil
10 oz plantain chips
15 oz black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded pepper jack cheese
¼ cup pickled jalapenos
2 tablespoons fresh cilantro, finely chopped

Steps:

  • Break down the chicken into 6 parts--2 thighs, 2 breasts, and 2 wings.
  • Add the chicken pieces to large bowl with the Worcestershire sauce, 2 tablespoons of canola oil, the salt, and pepper and toss to coat.
  • In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil. Sear the chicken until browned on both sides and the skin is crispy, about 5-8 minutes per side. Remove the chicken from the pan and set aside.
  • To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added. Sweat until fragrant and the onions are translucent, about 5 minutes.
  • Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.
  • Make the pico de gallo: In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.
  • Make the avocado yogurt: In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
  • Preheat the oven to 350˚F (180˚C).
  • Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
  • Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
  • Add 1 cup (240 ML) of the reduced braising liquid to the chicken and stir to combine.
  • Assemble the nachos: Spread the plantain chips on a baking sheet in an even layer. Top with half of the black beans and all of the chicken, then the remaining black beans. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
  • Bake for 10-15 minutes, or until the cheese is melted.
  • Top the nachos with the pico de gallo, avocado yogurt, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 1169 calories, Carbohydrate 68 grams, Fat 75 grams, Fiber 11 grams, Protein 48 grams, Sugar 11 grams

SPICY CHICKEN NACHOS



Spicy Chicken Nachos image

Make and share this Spicy Chicken Nachos recipe from Food.com.

Provided by Chef Stephen McChes

Categories     Chicken Breast

Time 1h

Yield 24 chips, 6 serving(s)

Number Of Ingredients 16

1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
3/4 lb boneless chicken
1 tablespoon olive oil
2 ounces cheddar cheese, shredded
3 tablespoons mild picante sauce
1 tablespoon chopped coriander or 1 tablespoon parsley
1 teaspoon olive oil
2 garlic cloves, minced
1 small onion, diced
1 (16 ounce) can red beans, drained and rinsed
1/4 cup mild picante sauce
6 soft corn tortillas, cut into quarters (about 6 to 7 inches in diameter) or 6 packaged corn chips

Steps:

  • To prepare chicken, in a cup combine cumin, oregano, salt. coriander and red pepper. Sprinkle spice mixture on both sides of chicken.
  • In 10-inch skillet over medium heat, add olive oil. Once oil is hot, cook chicken for 6 minutes or until no longer pink, turning once. If using chicken thighs, cook for 12 to 15 minutes or until tender and no longer pink, turning occasionally. Cool slightly, shred, and set aside.
  • To prepare the bean topping, in a medium saucepan over medium heat, add olive oil. Once oil is hot, cook garlic and onion 5 minutes or until tender, stirring frequently. Add beans and picante sauce; heat through. With fork or potato masher, coarsely mash beans; set aside.
  • To prepare the corn chips, heat oven to 400 degrees. Arrange corn tortillas on a large cookie sheet, overlapping slightly to fit. Bake 5 to 7 minutes or until crisp. Cool slightly.
  • Arrange corn chips on a large oven-proof serving plate or in a large shallow baking dish. Spoon some bean topping on each com chip. Top with shredded chicken and cheddar cheese. Drizzle with picante sauce. Return to oven and bake 5 minutes or until heated through.
  • Sprinkle with coriander.

Nutrition Facts : Calories 348.8, Fat 15.9, SaturatedFat 5, Cholesterol 52.5, Sodium 417.4, Carbohydrate 31.1, Fiber 7, Sugar 1.6, Protein 21.4

CHICKEN NACHOS (SPICY)



Chicken Nachos (spicy) image

This is a rather guessed out recipe. There is a restaurant near my house called Hector and Jimmy's where they make The Super Chicken Nacho which takes up about 1.5 feet by 1.5 feet and serves about 4 people...So I figured I'd take my best shot at it with a few modifications of my own.

Provided by ChefInChicago

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 -2 lb chicken breast, if you like a lot of meat use 2 (Can use ground beef too, directions are the same)
1 (1 1/2 ounce) package Ortega taco seasoning
1 (15 ounce) bag tostitos restaurant style corn chips
2 tablespoons vegetable oil
1 (8 ounce) bag of shredded cheddar cheese
2/3 cup water
salt, to taste
pepper, to taste
2 teaspoons cayenne pepper (optional)
8 ounces sour cream (optional)
16 ounces salsa (optional)
6 ounces shredded lettuce (optional)
4 ounces sliced olives (optional)

Steps:

  • Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm.
  • Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast.
  • Once the chicken is thoroughly cooked preheat your oven to 350 degrees.
  • Remove the chicken from the pan and cut the breasts into very small chunks.
  • Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips.
  • Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package).
  • If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick.
  • While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later).
  • Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips.
  • Now take the chicken out of the pan and layer it over the chips evenly.
  • Next put the rest of the bag of cheese over the nachos.
  • Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted.
  • Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.

Nutrition Facts : Calories 1034.5, Fat 66.3, SaturatedFat 19.7, Cholesterol 132.2, Sodium 1079.3, Carbohydrate 67.7, Fiber 5.6, Sugar 1.5, Protein 44.2

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