Cinema Chicken Nachos Recipes

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

Steps:

• Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
• Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
• Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
• Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
• Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

Steps:

• First, make the pickled onions for the salsa. Mix the vinegar, sugar and 1 /2 tsp flaky sea salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside for 20 mins, tossing around in the vinegar every few mins.
• Next, make the beans. Heat the oil in a frying pan, add the onion and cook gently for a few mins until softened. Add the chorizo and cook for 2-3 mins more, stirring until the oils have released into the pan. Add the beans and sizzle for a couple of mins until softened a little. Sprinkle in the paprika, drizzle in the honey, cook for a few more mins, then set aside.
• To make the guacamole, halve two of the avocados and remove the stones. Slide a dessertspoon between the skin and the flesh of each avocado half and scoop the flesh into a bowl. Add the lime zest and half the juice, the coriander, half the soured cream and a pinch of salt. Mash well until you have a smooth guacamole, then cover and chill until ready to serve. Halve the remaining avocado and remove the stone. Cut the flesh in a criss-cross pattern, then scoop out the chunks with a spoon and toss through the remaining lime juice.
• Heat oven to 200C/180C fan/gas 6. In your largest roasting tin or a large ovenproof dish, layer the tortilla chips, chorizo beans, cheese and most of the chilli slices. Bake for 10-15 mins until the cheese has melted and the tortilla chips are toasting at the edges.
• While the nachos cook, finish the salsa. Drain most of the pickling liquid from the onions and add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, then scatter over the chunks of avocado. Loosen the remaining soured cream with 2-3 tsp water until it's runny enough to drizzle over the nachos, and finish with extra chilli if you like it hot. Finally, scatter with the remaining coriander. Serve as soon as possible, with plenty of napkins!

Steps:

• Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
• To serve, sprinkle with the coriander and eat with your favourite accompaniments.