Blue Jean Chef's Note:
- This is one of my favorite nacho dishes. It's simple, but satisfying. The critical factor is that the avocados MUST be ripe. If your avocados are not ripe, wait a day or two before making this. You won't regret it.
To speed up the ripening process of an avocado, place it in a paper bag with an apple or a banana. The apple or banana will emit ethylene gas, which accelerates ripening. Conversely, if your avocados are really ripe and youre not making the nachos for a couple of days, store the avocados in the refrigerator which will help them last a little longer.
Chicken Nachos with Avocado, Monterey & Pepper Jack Cheeses
- 4 oz. Monterey Jack cheese, grated (about 1 cup)
- 8 oz. Pepper Jack cheese, grated (about 2 cups)
- 1 large bag of corn tortilla chips
- 1 jar tomato salsa, or your homemade salsa
- 2 cups shredded cooked chicken
- 2 avocados, diced and peeled
- 2 green onions, sliced on the bias
- 1 cup sour cream (optional)
- Preheat the oven to 350°F. Combine the cheeses in a small bowl. Layer the ingredients evenly as follows on a baking sheet or oven-safe ceramic platter: corn tortilla chips, a good handful of cheese, modest dollops of salsa, chicken, avocado, green onions, more chips, more cheese, more salsa, more chicken, more avocado, more green onions, and so on until you've run out of ingredients, making sure you end with a layer of cheese.
- Bake in the oven for 10 to 15 minutes, or until all the cheese has melted and is bubbling. Remove and serve with sour cream and any remaining salsa. Serves 6 to 8.
Recipe supplied from Meredith Laurence's cookbook, Blue Jean Chef: Comfortable in the Kitchen.