Wednesday, April 2, 2008

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

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 -


Melanie said...

Wow! These do look awesome!

plasterer bristol said...

These sound so good, thanks for sharing this delicious looking recipe.