Thomas Cannon’s Superbowl Chicken Nachos with Avocado Jalapeño Crema
Recipes

Thomas Cannon’s Superbowl Chicken Nachos with Avocado Jalapeño Crema

By Thomas Cannon

Ingredients

Chicken marinade:

2 boneless, skinless chicken thighs

¾ cup Graza Sizzle olive oil

3 tbsp Meat Church Holy Voodoo seasoning

Juice from one lemon

2 cloves garlic minced

Nacho base and toppings:

One bag of tortilla chips

1 jalapeno diced

½ red onion diced

1 cup jarred salsa

Bagged Mexican cheese blend (any kind will work)

Mashed avocado or guacamole

Sour cream

Avocado jalapeño crema:

Two avocados with a tablespoon of Graza Sizzle olive oil.  

One jalapeño more for spicier or remove seeds to make it milder.  

1/4 Cup (loosely packed) cilantro 

1/2 Cup sour cream

1 teaspoon minced garlic

1/2 teaspoon kosher salt

Juice of 1 lemon juice.  

Instructions

Active Time: 35

Full Time: 4 Hours

Serves 4
1

In a large bowl, mix all ingredients for the marinade. Cover, and let chicken sit (safely) for 4 hours.

2

Cook the chicken either over an open flame directly on a grill (Thomas uses the Big Green Egg) or on the stove over medium-high heat in a frying pan or cast-iron skillet. Cook until they reach 175°, measured with a meat thermometer. 

3

Set the chicken on a cutting board to rest for 15 minutes. 

4

Prepare the crema by putting all ingredients in a food processor or blender. Add water one tablespoon at a time if it’s too thick. (For maximum flavor, prepare the day before and store in the fridge.)

5

Prepare and assemble the nacho toppings.

6

Roughly chop the chicken once it’s cooled.

7

Assemble the nachos. We recommend making one layer with a bit of everything at a time.

8

Top the last layer with avocado jalapeño crema.

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