Recipe #11: Blackened Chicken Nachos & #12 Guacamole

Generally I am not a huge fan of nachos.

Or chips and salsa. 

I LOVE salsa... just not with chips. Especially not restaurant chips.

But for some reason this nacho recipe sounded good, and it turned out that "good" is an understatement.

Blackened Chicken Nachos 

{Borrowed and Enjoyed from The First Real Kitchen Cookbook by Megan and Jill Carle}

Serves 4-6

Ingredients:

1 T. Cajun seasoning

1 lb boneless skinless chicken breasts (2-3)

2 large tomatoes

tortilla chips (13 oz)

pickled jalapeno slices

4 cups cheddar cheese {or jack or Mexican blend...}

*I think I would add some black beans!*

1) Preheat oven to 350 F.

2) Put Cajun seasoning on a plate and dredge {i.e. rub on chicken, or dip chicken in} the chicken in it until fully covered.

3) Heat frying pan with oil, or non-stick pan w/o oil on high heat and add chicken. Cooking for 1 minute on each side. Transfer to baking sheet/tray and bake for 20 minutes.

4) Let chicken cool and then cut into cubes or chunks.

5) Halve, seed and cut the tomatoes into pieces.

6) Spread some chips on the pan. Top with chicken, tomato, jalapeno and cheese. Repeat.

7) Bake for 15 minutes or until the cheese has melted. 

The chicken was FANTASTIC! The Cajun seasoning made all of the difference. :) These nachos were great!!!

Guacamole  

Ingredients: 

1 ripe avocado {dark skin, has give when you poke it}*

2 cloves of garlic

1 lime {juice}

1 small tomato

sea salt and ground pepper

1 T. cilantro

salsa and/or sour cream on the side

1) Pit avocado and scoop out insides into a bowl. 

2)Finely chop garlic and add to avocado.

3) Cut tomato into pieces and add to avocado.

4) Add lime juice and season with sea salt and ground pepper.

5) Chop cilantro into small pieces and add.

6) Stir.

Enjoy!

*tip* avocado not ripe? Put in a paper bag overnight to speed up the process.

This is not my favorite guacamole recipe {the one I always use} but it ended up being very good!

Serve all together with salsa and sour cream!

What is your favorite nacho topping?

All for now,

Alexandra