Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into small pieces
- 1 cup roasted peanuts
- 1 cup chicken broth
- 1/2 cup creamy peanut butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp. vegetable oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 bag of tortilla chips
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, sliced
Special Equipment Needed:
- Large skillet
- Blender or food processor
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic to the skillet and cook until softened, about 2-3 minutes.
4. Add the chicken broth, peanuts, peanut butter, cumin, chili powder, salt, and black pepper to the skillet. Stir until well combined.
5. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
6. Arrange the tortilla chips on a baking sheet. Spoon the chicken and peanut sauce over the chips.
7. Sprinkle the shredded cheese over the top of the chicken and peanut sauce.
8. Bake the nachos in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove the nachos from the oven and sprinkle with chopped cilantro and sliced jalapeno pepper.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 36g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 780mg
Carbohydrates: 27g
Fiber: 5g
Sugar: 3g
Protein: 35g
Substitutions for ingredients:
- You can use turkey or beef instead of chicken.
- You can use almond butter or cashew butter instead of peanut butter.
- You can use Monterey Jack cheese or pepper jack cheese instead of cheddar cheese.
Variations:
- You can add sliced avocado or guacamole on top of the nachos.
- You can add diced tomatoes or salsa on top of the nachos.
- You can add black beans or refried beans on top of the nachos.
Tips and Tricks:
- Make sure to stir the chicken and peanut sauce frequently to prevent burning.
- You can make the chicken and peanut sauce ahead of time and store it in the refrigerator for up to 3 days.
- You can use leftover chicken or rotisserie chicken instead of cooking the chicken from scratch.
Storage Instructions:
Leftover nachos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the nachos, place them in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the nachos on a large platter and garnish with chopped cilantro and sliced jalapeno pepper.
Garnishes:
Chopped cilantro and sliced jalapeno pepper.
Pairings:
Serve the nachos with a cold beer or a margarita.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the cheese is not melting, place the nachos under the broiler for a few minutes.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Store leftover nachos in the refrigerator within 2 hours of cooking.
Food History:
Pollo Encacahuatado is a traditional Mexican dish that originated in the state of Puebla. It is typically made with chicken cooked in a peanut sauce and served with rice.
Flavor Profiles:
This dish has a rich and savory flavor from the chicken and peanut sauce, with a slight kick of spice from the jalapeno pepper.
Serving Suggestions:
Serve the nachos as an appetizer or as a main dish for a casual dinner party.
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Region: Mexican