Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 5 2017
Baseball - Nachos Supremo
4 bone-in, skin-on chicken breast halves
Coarse salt and freshly ground pepper
1 1/2 (16-ounce) bags tortilla chips
3 cups shredded cheddar cheese
3 cups shredded Monterey Jack cheese
Black Bean and Cherry Tomato Salsa, for serving
Charred Tomatillo Salsa, for serving
Nacho Cheese Sauce, for serving
Guacamole for Nachos, for serving
Sour cream, for serving
Sliced jalapenos, for serving
Julienned radishes, for serving
Chopped fresh cilantro, for serving
Preheat oven to 400 degrees.
Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.