One of my friends has been trying to convince me to make nachos for dinner for quite some time. My kids (who were well aware of this suggestion) were so deprived, they have ordered nachos on several occasions as an entrée when we’ve indulged at a Mexican restaurant. 😉
When I saw this recipe for “party nachos,” I thought that I could (and should) serve them for dinner! Crazy? Nope. My kids were thrilled. After all, nachos are a sheet-pan dinner. This version uses rotisserie chicken meat as a shortcut too.
This recipe was adapted from Bon Appétit, contributed by Rick Martinez. I scaled down the proportions. However, I did prepare the full recipe for the rotisserie chicken and sauce, keeping half to use for tacos, etc., on another occasion.
The bottom layer was reminiscent of a enchilada pie, or taco or enchilada skillet meal- other weeknight favorites over here. The rotisserie chicken meat is coated with a fabulous, full-flavored sauce. This sauce brings these nachos to the next level. I loved all of the toppings too. Very cheesy.
When not being served for dinner, these nachos would also be a great appetizer or snack, of course.
Yield: Serves about 6
2 T extra-virgin olive oil
4 garlic cloves, chopped
1/2 large red onion, chopped, divided
1 T achiote paste or tomato paste
8 ancho chiles, stemmed, seeded (I substituted 2 ancho chilies plus 4 guajillo chiles)
1 chipotle chile in adobo, chopped (or 1 T adobo sauce to keep things mild)
3 cups chicken stock
1 tsp ground cumin
1 rotisserie chicken, meat pulled from bones and shredded
1 10-oz bag frozen corn, thawed, drained
1/2 poblano chile, stemmed, seeded, chopped
4 oz crumbled feta cheese (about 1/2 cup) or finely grated Cotija cheese (about 1 cup)
Nonstick vegetable oil spray
8 to 10-oz tortilla chips
1 lb sharp cheddar cheese, shredded
thinly sliced radishes, cilantro leaves, avocado cubes, and pickled jalapeños, for serving, as desired
- sour cream, for serving, as desired
- Heat oil in a large saucepan over medium-high until shimmering.
- Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
- Stir in achiote paste/tomato paste and cook, stirring occasionally, until brick red, about 1 minute.
- Add dried chiles, chipotle chile, stock, cumin, and 2 teaspoons of salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
- Place a rack in the center of oven; preheat to 350°, preferably on convection.
- Transfer chile mixture to a blender and purée until smooth.
- Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt. Remove from heat; set chicken aside until ready to assemble. (Reserve half of this saucy chicken for another use; only half is needed for the nachos.)
- Meanwhile, toss corn, chopped poblano chile, half of the feta/Cotija cheese, and remaining onion in a medium bowl until combined; season with salt.
- Coat a large rimmed baking sheet with nonstick spray.
- Arrange half of the chips in an even layer on the bottom of the baking sheet.
- Top with half of the reserved chicken mixture, half of the corn mixture, and half of the cheddar.
- Repeat layers with remaining chips, chicken mixture, corn mixture, and cheddar.
- Bake nachos, rotating pan halfway through, until cheese is melted and edges of chips are beginning to brown, 8–10 minutes.
- Serve topped with radishes, cilantro, avocado, pickled jalapeños, remaining feta/Cotija cheese, sour cream, and other desired toppings alongside.
Do Ahead: Nachos can be assembled 1 hour before baking. Cover with plastic and store at room temperature.
Posted in Appetizers, Chicken (Poultry), Quick, Recipes
Tags: adobo, ancho, ancho chiles, appetizer, chicken, chipotle, corn, Cotija, cumin, dinner, feta, Mexican, nachos, poblano, red onion, rotisserie chicken, sheet pan, snack, tortilla chips
These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.
This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.
Yield: Serves 4
- 4 vine-ripened tomatoes (1 1/4 pounds), quartered
- 4 chipotle chiles in adobo sauce, with sauce
- Kosher salt and freshly ground black pepper
- 4 T olive oil, divided
- 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
- 4 T lime juice, divided
- 1 medium yellow onion, chopped
- 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
- 1/2 tsp dried oregano
- 1/4 cup dry white wine
- 1/2 cup fresh cilantro, plus more to serve
- 8 to 10 6-inch corn tortillas, warmed
- diced or sliced avocado, sour cream, and lime wedges, for serving
- In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
- In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
- Repeat with the remaining shrimp, adding them to the bowl.
- Toss shrimp with 2 T of the lime juice. Set aside.
- Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
- Add the garlic and oregano and cook until just beginning to brown, 1 minute.
- Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
- Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
- Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
- Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
- Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.
Posted in Quick, Recipes, Seafood, Shrimp, Tacos
Tags: adobo, chipotle, chipotle chiles, cilantro, corn tortillas, dinner, fast, garlic scapes, gluten free, Mexican, Milk Street, quick, shrimp, Tacos, tomatoes
I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix
Move over creamy chicken-chard-roasted poblano tacos… we have a new favorite in our house! These tacos are amazing. Thanks to the chipotle chiles, the filling tastes like it has been slow-cooked for hours. The finished full-flavored filling is loaded into a warm tortilla and smothered in toppings- incredible. Perfect.
This recipe was adapted from The New York Times, contributed by David Tanis. I used boneless, skinless chicken thighs instead of bone-in and substituted scallions for white onion as a garnish. It could easily be modified to use rotisserie chicken meat as well.
Perfect for your Cinco de Mayo feast… or Seis de Mayo if I’m too late. Fabulous any day! 🙂
Yield: 4 servings
Time: about 1 hour
For the Tacos:
- 5 boneless skinless chicken thighs
- 3 scallions, left whole
- 1 bay leaf
- 1 thyme branch
- 3 black peppercorns
- 1 allspice berry
- 2 cloves
- Kosher salt
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- 2 or 3 chipotle chiles in adobo, chopped
- 3 tablespoons adobo sauce, from the can
- ½ cup chicken broth (*use broth from simmered chicken*)
- 8 fresh corn tortillas
For the Garnish:
- 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained (I substituted unsoaked scallions.)
- thinly sliced serrano chile
- thinly sliced radishes
- sliced avocado
- crumbled queso fresco or mild feta cheese
- crème fraîche or Mexican crema
- cilantro sprigs
- dried oregano
- lime wedges
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.
- Shred chicken with your fingers. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
- Add garlic and cumin and cook for 1 minute more.
- Add chopped chipotle chile and adobo sauce and stir to combine.
- Add shredded chicken, salt lightly and stir to coat.
- Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. (I placed them in a tortilla warmer, cover with a damp paper towel and microwave for 1 minute.)
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion or scallion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco or feta and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano.
- Serve immediately with lime wedges on the side.
One Year Ago:
Two Years Ago:
Three Years Ago:
Posted in Chicken (Poultry), Holiday, Recipes, Tacos
Tags: adobo, boneless skinless chicken thighs, chicken, chicken thighs, chipotle, cilantro, cinco de mayo, creme fraiche, jalapeño, Mexican, rotisserie chicken, serrano, Tacos
This is my favorite chicken chili, although I have struggled in the past with the spiciness level for guests. I worry it will be too spicy….such a stress!! 🙂 I think that I finally got it just right this time. It has a perfect balance of spiciness complemented by the toppings and added rice.
It is fun to serve chili to guests with multiple topping choices. This chili is wonderful topped with any combination of diced red onions, sour cream, grated Monterey Jack cheese, avocado, and fresh cilantro. We also had rice, tortilla chips, and corn bread on the side.
This recipe was adapted from Martha Stewart Living. Perfect on a cold day.
Yield: Serves 6 to 8
- 2 poblano chiles
- 1 tablespoon cumin seeds
- 2 cups homemade chicken stock or low-sodium chicken stock
- 1 chipotle chile in adobo sauce, stemmed
- 1/4 cup olive oil
- 1 large onion, cut into 1/4-inch dice
- 4 medium garlic cloves, minced
- 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon dried Mexican oregano or oregano
- 2 teaspoons dried epazote or 3T fresh cilantro
- 1/2 teaspoon chipotle chile powder
- 3 fifteen-ounce cans kidney beans, drained
- 1 fifteen-ounce can diced tomatoes
- coarse salt and freshly ground black pepper, to taste
- freshly grated Monterey Jack cheese, for serving (optional)
- diced red onion, for serving (optional)
- fresh cilantro leaves, for serving (optional)
- sour cream, for serving (optional)
- sliced or diced avocado, for serving (optional)
- tortilla chips, for serving (optional)
- rice, for serving, if desired (I served brown Basmati rice)
- cornbread, for serving, if desired
- Heat broiler. Toast poblano chiles until fragrant and beginning to blacken. Remove, cover to steam, and let stand until cool enough to handle.
- Peel, stem and remove ribs from toasted poblanos.
- Toast cumin seeds in a skillet, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a spice grinder, and grind until fine. Set aside.
- Tear cleaned poblano chiles into pieces, and place in the jar of a blender. Add chicken stock and stemmed chipotle in adobo sauce. Puree, and set aside.
- Heat oil in a large Dutch oven over medium heat. Add onion and garlic, and cook, stirring occasionally, until translucent, about 3 minutes.
- Add chicken, season lightly with salt and pepper, and cook, stirring, until the exterior turns white, about 5 minutes.
- Add reserved ground cumin, oregano, epazote (or cilantro), and ground chipotle chile powder; cook 5 minutes more.
- Stir in the stock mixture, beans, and tomatoes.
- Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes.
- Serve immediately over rice and/or with corn bread, as desired. Pass cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side as optional toppings.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: adobo, chicken chili, chicken thighs, chili, chipotle, chipotle chile powder, chipotle chiles, cilantro, dinner, kid-friendly dinner, kidney beans, Mexican, Monterey Jack, poblano chiles, poblanos, Tex-Mex
My family loves tacos. These are great summer tacos with a spicy grilled chicken filling. Simple, quick and tasty. I didn’t use radishes (because I am the only fan in the house) and substituted crunchy lettuce and cilantro instead. I also added sour cream to take away the spicy edge to the chicken; the chicken was actually not super spicy despite the chipotles. I toasted the hand-made whole wheat flour tortillas in a cast iron skillet for a few seconds on each side before topping with the filling.
This recipe was adapted from Everyday Food. We ate them with refried beans and brown rice. They would be just as delicious- and more taco like- with corn tortillas.
- 3 tablespoons finely chopped chipotles in adobo, about 2 large with adobo sauce
- 3/4 teaspoon ground cumin
- 1/2 teaspoon coarse salt
- 2 chicken breasts, pounded to even thickness
- 1 bunch sliced radishes and chopped radish greens or crunchy lettuce
- 4 sliced scallion greens
- cilantro leaves, to taste
- 2 tablespoons olive oil
- 1 1/2 tablespoons lime juice
- 8 toasted flour tortillas (I used hand-made whole wheat)
- avocado slices, for serving
- sour cream, for serving
- Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes or lettuce, cilantro leaves, and scallion greens. Dress with olive oil and lime juice; season with salt and pepper.
- Grill chicken, then slice.
- Serve on tortillas, topped with sour cream, avocado and dressed greens.
Posted in Chicken (Poultry), Grilling, Quick, Recipes, Tacos
Tags: adobo, chicken breasts, chipotle, cilantro, dinner, kid-friendly dinner, Mexican, Tacos
We served this dish to friends for dinner and everyone– INCLUDING all of the KIDS- enjoyed it. 🙂 The adobo marinade is salty from the soy sauce and fish sauce; it’s tangy from the apple cider vinegar. It also has a little sweetness and a little spiciness. The original recipe called for two 3 1/2-pound chickens, cut into pieces. I substituted 20 boneless, skinless chicken thighs- so much easier. I marinaded the chicken for 24 hours. This was my first experience with star anise– it’s so pretty! This dish was adapted from a Food and Wine “staff-favorite” recipe.
- 3 cups water
- 1 cup coconut vinegar or apple cider vinegar
- 1/2 cup fresh lemon juice
- 1/2 cup tamari or soy sauce (I used low sodium)
- 1/4 cup Asian fish sauce
- 10 garlic cloves, crushed
- 2 tablespoons sugar
- 1 tablespoon crushed red pepper
- 1 tablespoon black peppercorns
- 5 whole star anise pods
- 5 bay leaves
- 20 boneless, skinless chicken thighs
- Canola oil, for brushing
- Kosher salt
- Freshly ground black pepper
- In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.
- Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
- Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer registers 165°. Transfer the chicken to a platter and let rest for 10 minutes before serving.