It is time for another edition of STS Cookin, and this week we are taking a look at chicken avocado nachos.This one comes from a southwest cookbook called Seasonal Southwest Cooking and has a bunch of unique recipes in it.
For those tailgating, this one can be modified slightly for the creamed chicken and avocado cream to be used as dip rather than throwing things in the broiler. Another option would be to use your grill to help toast the chips and chicken cream.
1 cup Cooked Chicken Breast, shredded
8 ounces Cream Cheese, softened
2 Chipotle Chiles in Adobe Sauce
3 tablespoons Red Onions, chopped
2 cloves Garlic, finely chopped
1 teaspoon Cumin Seed
1 1/2 cups Monterrey Jack Cheese
1/2 Avocado, peeled, pitted, and finely chopped
2 tablespoons Sour Cream
1 tablespoon Lime Juice
1 tablespoon Cilantro, finely chopped
1 tablespoon Milk
Flat tortilla chips
Salt and Pepper to taste
Step 1. Cream together chicken, cream cheese, chipotles, red onion, garlic, cumin, Monterrey Jack, salt, and pepper with an electric mixer. Cover and refrigerate until needed.
Step 2. In a separate bowl mix the avocado, milk, sour cream, lime juice, and cilantro. mix until the avocado pieces are completely smashed.
Step 3. Turn on the broiler and lay out the tortilla chips on a baking sheet. Place a bit of the chicken mixture on top of each tortilla chip.
Step 4. Place the chips in the broiler for 2-3 minutes. Cook until edges of the chips begin to burn.
Step 5. Remove the chips from the oven and place a small bit of the avocado cream on top of the chicken mixture. If desired, leave the avocado cream off of some of the nachos.