Nachos Del Pollo y Chorizo Recipe from San Angel Inn
1 1/2 pounds chicken breast strips
1/2 teaspoon each: minced garlic, salt and black pepper
1 pound peeled, diced, cooked chorizo
10 cups corn chips
6 cups shredded Monterey Jack cheese
1 1/2 cups diced tomatoes
1 cup sliced jalapeño peppers
1 cup sour cream
8-ounce can of tomatoes
2 tablespoons chopped white onion
1 garlic clove
Salt to taste
Yield: 4 servings
Heat oven to 350 F. Season chicken breast strips with garlic, salt and black pepper. Lightly coat a heavy skillet with cooking spray. Cook chicken in skillet until meat is no longer pink in the center.
For the sauce, in a blender, combine the canned of tomatoes, onion and garlic clove. Blend all until puréed. Place mixture in a saucepan and bring to a boil. Add salt to taste; set aside.
Place the corn chips on oven-safe baking dish. Add the cooked chicken strips and chorizo on top of the corn chips Cover with the shredded cheese. Place in oven, uncovered, for 5 minutes or until cheese is melted. Remove from the oven and top with diced tomatoes, jalapeño peppers and sour cream. Add red sauce on top to taste.