- 6
- 15 mins
- 50 mins
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- One 12-ounce bottle dark beer (such as Negra Modelo)
- 2 ancho chiles, stemmed and seeded
- 2 teaspoons kosher salt
- For the Cheese Sauce:
- 8 ounces cheddar cheese, grated (3 cups grated)
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 1/4 cup finely chopped pickled jalapeños
- 2 tablespoons hot sauce
- Kosher salt, to taste
- For the Crema:
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- For the Nachos:
- 8 ounces tortilla chips
- 1/2 cup thinly sliced red radishes (5 radishes)
- 1/2 cup pickled jalapeños
- 1 cup packed cilantro leaves, on the stem
- 2 tablespoons finely chopped chives
Preparation
Step 1
1. Make the chicken: In a small saucepan, combine the chicken, beer, chiles and salt. Place the pan over medium-high heat and simmer until cooked through, 10 minutes. Remove from the heat and let the chicken cool in the liquid before shredding.
2. Meanwhile, make the cheese sauce: In a small bowl, toss the cheese and cornstarch. Transfer to a medium saucepan and add the cream, jalapeños and hot sauce. Cook over medium heat, stirring constantly, until the cheese has melted and a thick sauce has formed, 10 minutes. Adjust the seasoning, reduce the heat to low and keep warm.
3. Make the crema: In a small mixing bowl, whisk together the sour cream, mayonnaise and lime juice. Season with salt and set aside.
4. Assemble the nachos: Place the tortilla chips on a parchment-lined rimmed sheet tray. Top with the shredded chicken and pour the cheese sauce over it. Garnish with the crema, radishes, pickled jalapeños, cilantro leaves and chives. Serve.