Chicken Habanero Nachos
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Ingredients:
For the nachos
- 1 bag tortilla chips
- 1 can black beans (drained)
- 2 small or 1 large chicken breasts (shredded)
- 1 lime
- 1 teaspoon of chili powder
- 1/2 cup Cotija cheese (crumbled)
For the cheese sauce
- 1 can Ro*Tel Diced Tomatoes & Green Chilies
- 16oz package of Velveeta cheese
- 1/2 habañero pepper (seeded and finely minced)
- 3-4 cloves of garlic (pressed or finely minced)
Instructions:
Spread tortilla chips out on a cookie sheet.
Make sure the black beans are well drained. You want to minimize the liquid to keep the chips crunchy. Spoon the beans over the chips.
Sprinkle the crumbled Cotija cheese on top.
Next, shred the chicken breasts; pull them apart with two forks. I like to season the chicken with a little lime juice, salt, and chili powder. Spread the chicken over the chips.
Bake in the oven for 8-10 minutes at 350F.
For the cheese sauce, cut the Velveeta in 1 inch cubes, and add to a sauce pan with the Ro*Tel, garlic, and habañero. Cook on medium heat, stirring occasionally, until the cheese melts and everything is well mixed.
Serve the cheese and chicken mixture over the beans and chips.