Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup Spiedie marinade
- 1 bag tortilla chips
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup sliced jalapenos
- 1/4 cup chopped fresh cilantro
- 2 ripe avocados
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Large baking sheet
Step-by-step instructions:
1. Marinate the chicken in the Spiedie marinade for at least 1 hour.
2. Preheat grill or grill pan to medium-high heat.
3. Grill the chicken until cooked through, about 5-7 minutes per side.
4. Preheat oven to 350°F.
5. Arrange tortilla chips on a large baking sheet.
6. Sprinkle shredded cheese over the chips.
7. Top with grilled chicken, diced tomatoes, black olives, and jalapenos.
8. Bake in the oven for 10-12 minutes or until cheese is melted and bubbly.
9. While the nachos are baking, make the guacamole.
10. In a medium bowl, mash the avocados with a fork.
11. Add in diced red onion, diced tomato, chopped cilantro, lime juice, salt, and pepper. Mix well.
12. Once the nachos are done baking, remove from the oven and sprinkle with chopped cilantro.
13. Serve hot with guacamole on the side.
- Time:
Preparation time: 1 hour (marinating time)
- Cooking time: 20-25 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Oven: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 28g
- Carbohydrates: 30g
- Protein: 23g
Substitutions for ingredients:
- Chicken: can be substituted with beef or pork
- Spiedie marinade: can be substituted with any other marinade of your choice
- Monterey Jack cheese: can be substituted with cheddar or pepper jack cheese
- Tomatoes: can be substituted with salsa
Variations:
- Add black beans or corn to the nachos for extra flavor and texture.
- Use different types of cheese for a different flavor profile.
- Top with sour cream or Greek yogurt for added creaminess.
Tips and tricks:
- Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate.
- Use a non-stick grill pan to prevent the chicken from sticking.
- Don't overcrowd the baking sheet with nachos to ensure even cooking.
Storage instructions:
- Store leftover nachos and guacamole separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the nachos, place them in the oven at 350°F for 5-7 minutes or until heated through.
- To reheat the guacamole, let it come to room temperature and stir well before serving.
Presentation ideas:
- Serve the nachos on a large platter for a family-style meal.
- Garnish with extra cilantro and sliced jalapenos for added color and flavor.
Pairings:
- Serve with a cold beer or margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese isn't melting, try broiling the nachos for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Spiedies are a type of marinated meat that originated in Binghamton, New York in the 1920s.
Flavor profiles:
- Spiedie marinade is tangy and savory with a hint of sweetness.
- Guacamole is creamy and tangy with a fresh herb flavor.
Serving suggestions:
- Serve the nachos as a main dish or as an appetizer for a party.
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