Skip to main content

Emeril's Shredded Chicken Nachos

***Wow...these nachos were awesome! I don't watch Emeril on a regular basis, but I caught this as he was making it. I had to change the recipe a good bit, because I didn't have all the needed ingredients on-hand (and I didn't want to wait until I did...hah!). However, you can find the original recipe HERE. I also had no idea that tortilla chips were so easy to make at home. They were delicious.***

With cheese sauce added:

For the Chicken Mixture:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
1 can diced tomatoes
1 pkg taco seasoning

Directions:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with salt & pepper. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Add diced tomatoes (with juices) and taco seasoning, stir well.

Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender (30 min. - 1 hour), stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Set aside as you prepare the nachos.

For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1/2 teaspoon salt
1 pkg corn tortillas
2 cups shredded Monterey Jack cheese
Dried parsley, to taste
3/4 cup sour cream, for garnishing (I left this off)
1/2 cup sliced pickled jalapenos, for garnishing (I left these off also)
2 tablespoons chopped fresh cilantro leaves, for garnishing

Tortilla Chips:
To make the tortilla chips, heat a saucepan of vegetable oil over medium-high heat. Cut each corn tortilla into 4 wedges. Place wedges in hot oil and cook until desired crispness. Remove chips from oil and place on a paper towel to drain. Season with salt.


Homemade tortilla chips....YUM!

Cheese Sauce:
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream.

Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the cheddar and monterey cheeses, salt, parsley and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.

To Finish:
Place tortilla chips on a large platter. Cover chips with chicken mixture, and top the chicken with the cheesy sauce. Garnish with the sour cream, pickled jalapenos and cilantro.

Source: Emeril Live - http://www.foodnetwork.com/

Comments

Melanie said…
Wow! These do look awesome!
These sound so good, thanks for sharing this delicious looking recipe.

Simon

Popular posts from this blog

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out