Finger Food Friday: Chicken Nachos

Chicken Nachos

My kids love the white cheese dip they serve at all the Mexican restaurants around here.  A couple of years ago, the son of one of those restaurant managers and my son ended up in the same class.  As a Mother’s Day gift, the students made a cookbook of favorite family recipes (that were collected with help from the dads).  When my son arrived home from school on that Friday before my special day, he came charging through the door waving the cookbook in his hand yelling, “I’ve got the recipe!  I’ve got the recipe!”  As luck would have it, that little boy’s submission was the famous Cheese Dip (which I modified to get the consistency I like it).  So much for my Mother’s Day surprise!

We relive that funny moment everytime I make the dip.  And because it’s so good and simple, I’ve incorporated it into my Chicken Nachos.  Instead of topping each layer with shredded cheese and placing the dish in the oven until the cheese melts, I now pour the Cheese Dip over each layer and serve it immediately. It’s what makes these nachos super-delicious and a Finger Food Friday family favorite!

Chicken Nachos

Since I associate nachos with bar food and football food, the likely beverage option for me on this fabulous fall day is beer!  During my recent visit to our local liquor store, I picked up a 6-pack of Mad River Brewing Company’s Steelhead Double IPA (Blue Lake, California).  It’s full of malty, grapefruity, dry hoppy yumminess!  And aside from nachos, this beer goes great with “life in general” (as stated on the brewery’s website).  What more could you ask for?

Until next week …

Chicken Nachos Recipe

Print Recipe

Print Recipe

1 rotisserie chicken, skinned, deboned and shredded
1 15-ounce can black beans, rinsed and drained
1 11-ounce can white shoepeg corn, drained
1 cup Raised on a Roux Cheese Dip
1 cup Raised on a Roux Pico de Gallo
1 cup Raised on a Roux Guacamole
1 cup sour cream
2 fresh jalapeno peppers, seeded and thinly sliced
1 14-ounce bag thick tortilla chips

Warm chicken, black beans and corn in separate dishes.  On a large platter, spread out an even layer of tortilla chips.  Scatter shredded chicken, black beans, corn and pico de gallo over chips.  Pour a generous amount of cheese dip on top.  Add two or three more layers.  Garnish with guacamole, sour cream and fresh jalapeno slices.  Serve immediately.  Serves 6.


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