Empty My Fridge
Loaded Chicken Nachos
Ingredients
- Milk4 cups
- White roux
- Asiago cheese · shredded4 oz
- Olive oil2 tbsp
- Chicken breast · boneless skinless2
- Corn tortilla2 bags
- Mozzarella cheese · shredded8 oz
- Tomato · diced1 cup
- Black olive · sliced1 cup
- Kalamata olive · pitted sliced1 cup
- Banana · sliced1 cup
- Scallion · sliced1 bunch
- Salt
- Black pepper
Instructions
- Preheat the broiler to high.
- Scald the milk in a medium pot over medium heat.
- Whisk in the roux and cook, whisking, for 5 to 7 minutes until very thick, like alfredo sauce. Whisk in the asiago, then keep warm over low heat.
- Season both chicken breasts with salt and pepper on each side and set aside.
- Heat the olive oil in a large frying pan over high heat until it begins to smoke. Add the chicken, then turn the heat to medium and cook 3 to 4 minutes until browned. Flip, turn the heat to low and cook 5 minutes, then flip again and cook another 5 minutes until browned and cooked through.
- Dice the chicken into large pieces.
- Spread the chips on a parchment-lined sheet pan and layer with the asiago sauce, chicken and mozzarella.
- Broil 5 to 7 minutes until the cheese is melted and browned.
- Top with the tomatoes, olives, banana peppers and green onions, then serve.
Summarized from Chef Billy Parisi's video. Watch it for the details.
More recipes with
CheeseTomatoScallionMilkChicken breastMozzarella cheeseTortillaBanana
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