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Loaded Summer Nachos with Grilled Corn and Bourbon BBQ Chicken

Emily Clifton, Nerds with Knives
  • 100 minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Chicken meat, cooked cooked

1 cup

Grape or cherry tomatoes

1

Hass avocado, ripe

1

Onion, small

3 cups

Peanut

1/4 cup

Picked cilantro, leaves

1/4 cup

Pickled or fresh jalapenos

1/4 cup

Pickled radishes

1/2

Red onion, small small

3

ears Sweet corn

1/2 cup

Chicken stock or store-bought low-sodium chicken broth, homemade

10 milliliters

hot sauce

2 tbsp

Dijon mustard

1/2 cup

Ketchup

1 tbsp

Molasses, dark

1 1/2 cups

Nacho cheese sauce

1 tbsp

Soy sauce

1 tbsp

Worcestershire sauce

1/2 tsp

Black pepper, freshly ground

1/2 cup

Brown sugar, light

1

cider vinegar (60ml)

20

Corn tortillas, fresh

225 g

pepper jack cheese

1

plus 1 tablespoon bourbon (75ml)

½ cup sour cream or crema (120ml)