Well hello! Fancy meeting you here… Do you come here often? If so, welcome back! If not, we should make an arrangement to see each other more often. Let’s do once a week on Sundays. Your taste buds will thank you. (But shhhh, it will be our little secret ; ) )
We can start our food love affair with the second part to last week’s guacamole recipe: Chicken Nachos!
Did your mouth just start watering? Mine did. I’ll give you a moment to compose yourself. Ready? Fabulous! Let’s begin:
Below I’ve listed the ingredients that were used to prepare this caliente dish. You’ll notice that some of my ingredients from a previous week’s recipe will repeat in subsequent recipes, as I like to be budget conscious when I do my meal planning. Usually, I’ll do meal preparation for two to three meals for the entire week on a Sunday, which will give way to inspiration for this delicious little blog, and have me set for the work week!
1 Package of chicken tenders
3 Diced plum tomatoes
1 Freshly squeezed lime
1/2 Cup plain Greek yogurt (can substitute sour cream)
3 Tbsp. of guacamole (see Tuna Guacamole Salad post for guac recipe)
2 Tsp. of minced garlic
Dash of Thyme
Dash of Garlic powder, Rosemary and Sea Salt Spice Blend (If you have the individual ingredients instead of blend, just use a dash of each)
3 or 4 Twists of freshly ground salt grinder
3 or 4 Twists of freshly ground pepper grinder
1/2 Cup of Taco blend cheese
1 or 2 Freshly cut Jalapeños (Didn’t use in my recipe here, but it does make a good addition if you are into that extra kick)
1 Bag of tortilla chips
This should yield enough for 4 -6 people for lunch or dinner. Or if you want, you could always make this as an appetizer for game day! Just be prepared to have your friends volunteering you for app duty. 🙂
Let us begin! First thing’s first, we want to marinate our chicken tenders. To do that, place your chicken tenders in a bowl and add the lime juice, minced garlic, Thyme, spice blend, salt and pepper. Mix that thoroughly with tongs so each tender is fully coated.
Now, you can either head straight for grilling, or you can put saran wrap over the top and put this in the fridge for 30 minutes to really allow the juices and spices to absorb into the chicken for more flavor. (I just went straight for grilling this time around because I was super hungry, and it still had all the magnificent flavors. )
Our next step is to prep our grill. (If you are crazy like me to be grilling outside when it’s 40 degrees at night because it’s Autumn). Turn the heat on to medium and clean off the grate which a grill brush. This ensures that there won’t be any nostalgic surprises attached to our chicken from previous grilling’s past. (Thank you to those who got the A Christmas Carol reference.)
Next, take a small plate and pour a half-dollar sized amount of olive oil onto it , and then take a paper towel, fold it in half, and let the oil soak into the one side of the paper towel. Then take that paper towel and oil down the freshly cleaned grill grate. This will help to minimize the amount that your chicken tries to adhere itself to the grill. You may want to use tongs to help you with this so you don’t try to add burnt knuckles to your repertoire. After you successfully oil down the grill, oh baby oh baby, you are going to lay out your chicken like so:
I suggest laying the tenders out perpendicular to the grill slats so that the chicken doesn’t fall through and meet it’s fiery end. While the chicken is cooking, go back inside and preheat the oven to the magical baking degree of 350 for the nachos. After 4 minutes, it’s time to go back outside and flip the chicken over for another 4 minutes, like so:
And voila! you’ve just grilled some super tasty chicken!
Now let’s get our ass back inside before we freeze it off in this cold weather!
(**Please make sure to check that your grill is off. Especially if you have a propane one**)
Now that we’ve successfully grilled our tenders, we are going to cut them into bite sized pieces for our nachos. I normally try to shoot for the size of my thumbnail. We want to make sure that they aren’t too large so that when we go to eat our nachos we can fit in our mouth. (That’s what she said).
But back to our recipe! After we cut up our chicken, we get to layer our nachos. You can choose to layer however you want. I like a good mixture of my layers so I did some tortilla chips, interspersed with chicken and shredded Taco Blend cheese and then a little more tortilla chips and cheese.
Leave it in the oven to bake for about 5 minutes, or until the cheese has melted. Then go hog wild with your toppings of freshly diced tomatoes, guacamole, jalapeños, Greek yogurt and of course: hot sauce!
Congratulations, you’ve just created another healthy and flavorful meal with Stark Naked Cooking! Now go eat! You deserve it.
I hope you enjoyed this post and look forward to seeing you again!