I am not sure why, but I always have lots of cheese, and lots of tortilla chips at home. One lazy Sunday it occurred to me that the best way to utilize these ingredients was to make a giant plate of nachos. We called it dinner. It wasn’t the healthiest dinner, but we loved every bite.
I decided that in order to call nachos dinner, they needed in include meat, so I added some shredded chicken. I quickly boiled a chicken breast in half water and half chicken broth and shredded it up. You could use a rotisserie chicken, or just skip the meat all together. Or choose a different meat. The great thing about nachos is that you can add anything you like. Add jalapeños to increase the heat, or add sour cream to add a touch of creaminess.
What makes these nachos special is the sriracha cheddar sauce. The sauce is a simple mornay sauce (the same sauce you use when you make macaroni and cheese) with a touch of sriracha to add a kick of spice. I topped the nachos with the pulled chicken, black beans, chopped tomato, the sauce, and then a generous amount of mashed avocado. I thought I did a nice job of covering all the food groups.
You will need:
1 large Chicken Breast
1 1/2 cups Chicken Broth
1 tablespoon Butter
1 1/2 tablespoons Flour
1 cup Milk
1 cup grated Cheddar Cheese (I used Cabot’s Farmhouse Reserve Cheddar)
1/4 teaspoon Salt
a dash of Pepper
1-3 teaspoons Sriracha
1 can Black Beans
1 large Tomato
1 ripe Avocado
1/2 bag of Tortilla Chips
Pour the chicken broth into a small pot. Add enough water to fill the pot half way. Bring to a boil. Then cut the chicken breast in half, and add it to the water. Boil for 6-8 minutes, until no longer pink in the center. Then set aside and let cool.
In a saucepan, melt the butter over medium heat. Then whisk in the flour. Heat the flour and butter, whisking together until it browns slightly. Then whisk in the milk. Bring to a slow boil, and then add the cheese stirring frequently until it has melted.
Add the salt and pepper to the sauce. Stir, and then add the sriracha one teaspoon at a time until it reaches the level of spice you desire. Keep the sauce warm over low heat.
Drain and rinse the black beans, and then heat in a skillet or in the microwave until warm.
Use two forks to shred the chicken, and then add it to the sriracha cheese sauce.
Chop the tomato. Half the avocado, remove the pit, and then mash the avocado in a bowl.
Spread tortilla chips out on a platter. Top the with black beans and tomatoes. Then pour the chicken and then sriracha cheese sauce over. Then finish by adding the mashed avocado on top.
*The cheese was a gift from Cabot