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Blue Corn Chicken Nachos
Blue Corn Chicken Nachos
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try these festive Blue Corn Tortilla Chip Nachos topped with creamy pepper jack cheese sauce, chicken, and pico de gallo!
Ingredients:
  • 1/2 pound boneless, skinless chicken breast
  • 1 teaspon salt
  • 14 ounces blue corn tortilla chips
  • 1 pound pepper jack or Monterey Jack (or a mix), shredded
  • 1 tablespoon cornstarch
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 cup fresh tomato salsa ( pico de gallo )
  • 1/2 cup fresh cilantro, chopped
Instructions:
  • Prepare tender poached chicken: Submerge the chicken breast(s) in a saucepan filled with 2 inches of water. Sprinkle in the salt, cover, and bring to a boil. Turn off the heat and let the chicken rest in the hot, seasoned water for 10 minutes to achieve tenderness. Drain and take out the poached chicken breast(s) from the pan.
  • Preheat your oven to 350°F.
  • Prepare the cheese sauce by placing shredded cheese in a medium metal bowl and tossing it with cornstarch. Add heavy cream and milk to the bowl. Using a double boiler or makeshift one, slowly heat the mixture until the cheese melts and the sauce is smooth, stirring occasionally.
  • Place tortilla chips on a large baking sheet and bake at 350°F for 5 minutes until warm.
  • Dice the cooked chicken into 1/4 to 1/2-inch cubes.
  • Once the cheese sauce is perfectly melted and smooth, arrange the warm tortilla chips on a platter, drizzle with the cheese sauce, and finish with savory cooked chicken and fresh pico de gallo tomato salsa.

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