Shredded Chicken Nachos with Pico de Gallo

For the Chicken:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeños, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing

For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas

For the Pico de Gallo:
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Emeril's Red Hot Pepper Sauce
1/4 teaspoon salt

Directions

For the Chicken:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and sauté for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.

For the Nachos:
Pico de Gallo, for serving, recipe follows

In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.

Preheat the oven to 400 degrees F.

In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.

Yield: 6 servings

For the Pico de Gallo:
In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.

Yield: 1 cup

Recipe courtesy Emeril Lagasse, 2006

Ed and Rhonda

Chicken Marsala

2 tsp. Minced Garlic

2 tsp. Minced Onions

2 tsp. Marjoram Leaves

1 tsp.  Ground Black Pepper

2 tsp. Basil Leaves

1 ½ tsp. Parsley Flakes

 2 tsp. salt 

2/3 cup of flour 

1 cup of chicken broth 

¾ cup Marsala wine

4 tbsp. olive oil

4 tbsp. butter, divided

6 thinly slices boneless skinless chicken breast about 1 ¼ lbs. 

1 pkg. (8 oz.) sliced mushrooms (I use the larger pkg. of mushrooms

Directions:

Mix flour, minced garlic, marjoram, minces onions, salt and pepper in shallow dish. Reserve 2 tbsp. or 3 tbsp. mixture of flour.  Coat chicken with remaining flour mixture. 

Heat 3 tbsp. of butter and oil in large nonstick skillet on medium high heat. Cook chicken pieces until golden brown. Remove from the skillet.  Keep warm.  Add mushrooms to skillet: cook and stir 5 minutes or until tender. 

Mix broth and reserved flour mixture.  Add to skillet along with whine.  Bring to boil, stirring to release browned bits in bottom of skillet.  Stir in remaining 1 tbsp. butter and basil; cook 2 minutes or until sauce is slightly thickened.  Spoon sauce over chicken to serve.  Sprinkle with parsley. 

We serve this with rice. 

Ed and Rhonda

Garlic Lime Chicken Fajitas

1 tsp. Minced Garlic

1 tsp. Minced Onion

¾ tsp. Ground Cumin

¾ Oregano Leaves

½ tsp Cilantro Leaves

½ tsp Ground Black Pepper

½ tsp. salt

½ cup EACH lime and orange juice 

1 ½ lbs. boneless skinless chicken breast, cut into thin strips

1/2 red bell pepper, yellow bell pepper, and orange bell pepper, cut into thin strips. (You could use one green and a red bell pepper)

1 medium onion, thinly sliced

2 tsps. Olive oil

8 flour tortillas (8 inches) 

Directions:

Mix juices, oil, all the spices and salt in a small bowl.  Reserve ¼ cup of marinade.  Place the mixture and chicken in a large resalable plastic bag or glass dish to marinade.  Refrigerate 30 minutes or longer for extra flavor. 

Cook chicken in a large heated skillet on medium-high heat until chicken is lightly browned.  Remove from skillet.  Add bell peppers, onions and reserved marinade:  cook and stir for 5 minutes or until tender.  Return chicken to skillet.  Cook another 2-3 minutes.  

Spoon chicken mixture into warmed tortillas.  Serve with assorted topping, if desired. 

Edwin