Superbowl Chicken Nachos with Avocado Jalapeño Crema
Get ready for the best nachos of ALL TIME BABY! Juicy vodoo seasoned chicken, store bought chips and salsa (sometimes cutting corners is actually the move), and topped with an avocado jalapeño crema that's gonna change your life.
by Thomas Cannon
For the Marinade:
2 boneless, skinless chicken thighs
¾ cup Sizzle
3 tbsp Meat Church Holy Voodoo seasoning (or another Cajun seasoning)
Juice from 1 lemon
2 cloves garlic, minced
For the Nacho Base and Toppings:
1 bag of tortilla chips
1 jalapeño, diced
½ red onion, diced
1 cup jarred salsa (pick your fave!)
1 bag Mexican cheese blend
1 avocado, mashed (or guacamole)
For the Avocado Jalapeño Crema:
2 tbsp Sizzle
1 jalapeño (add more if you like it spicy, or remove seeds to make it milder)
¼ cup cilantro, loosely packed
½ cup sour cream
1 tsp garlic, minced
½ tsp kosher salt
Juice of 1 lemon juice
Active Time: 35 minutes
Full Time: 4 hrs
In a large bowl, mix together all ingredients for the marinade. Cover, and let chicken sit (safely in the fridge) for 4 hours.
Cook the chicken either over an open flame directly on a grill (I use a Big Green Egg) or on the stove over medium-high heat in a frying pan or cast-iron skillet. Cook until they reach 175 F, as measured with a meat thermometer.
Set the chicken on a cutting board to rest for 15 minutes.
Prepare the Avocado Jalapeño Crema by putting all ingredients in a food processor or blender. Add water 1 tbsp at a time if it’s too thick. For maximum flavor, prepare the day before and store in the fridge until ready to use.
Roughly chop the chicken once it's cooled.
Prep and assemble your nacho toppings. Set your oven to 350 F.
Assemble the nachos in an oven safe pan. We recommend making one layer with a bit of everything at a time. Transfer the nachos to the oven and heat until cheese is melted, anywhere from 3 to 15 minutes.
Top with Avocado Jalapeño Crema and enjoy!