Thomas Cannon’s Superbowl Chicken Nachos with Avocado Jalapeño Crema
2 boneless, skinless chicken thighs
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
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.
Active Time: 35
Full Time: 4 Hours
In a large bowl, mix all ingredients for the marinade. Cover, and let chicken sit (safely) for 4 hours.
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.
Set the chicken on a cutting board to rest for 15 minutes.
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.)
Prepare and assemble the nacho toppings.
Roughly chop the chicken once it’s cooled.
Assemble the nachos. We recommend making one layer with a bit of everything at a time.
Top the last layer with avocado jalapeño crema.