Chicken in Queso Nachos or Hard-Shell Tacos

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • Chicken in Queso:
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • Salt and pepper
  • 1/2 cup chicken stock
  • 1 tsp honey
  • 1 cup Mexican crema or sour cream
  • 1 cup shredded Monterey Jack or pepper Jack
  • 4 oz. can green chiles, drained
  • 3 cups shredded, chopped rotisserie chicken
  • 1 bag tortilla chips or 8 large flat-bottom hard taco shells
  • Corny Pico de Gallo:
  • 2 tomatoes on the vine or 4 plum tomatoes, seeded and chopped
  • 1 ear corn, shucked and cooked in a hot cast-iron pan until blistered
  • 2 scallions, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • 1/2 small red or white onion, finely chopped
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1 tsp Frank's RedHot
  • A handful of fresh cilantro leaves, chopped
  • Salt
  • For Topping:
  • Chopped lettuce (iceberg) and pickled jalapeno slices, for topping

Directions

  1. Preheat the oven to 400.

  2. In a large skillet, heat the butter and oil over medium to medium-high. When the butter melts, add the onion and garlic and stir until softened, about 4 minutes; season with salt and pepper. Add the stock and honey. Stir in the crema. Add the cheese and chiles. Stir until the cheese melts, about 4 minutes. Add the chicken and cook, stirring often, until heated through, about 3 minutes. Remove from heat and cover to keep warm.

  3. Line a rimmed baking sheet with parchment paper. Spread out the tortilla chips or taco shells. Bake until warmed and browned in spots, 5-7 minutes.

  4. In a medium bowl, mix all the ingredients for the Corny Pico de Gallo; season with salt.

  5. Top the tortilla chips or fill the taco shells with the cheesy chicken. Top with the lettuce, pickled jalapenos, and Corny Pico de Gallo.

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