Minorcan Chicken Nachos
My Mama’s from Arizona and my Pops is a St. Augustine Minorcan, so what does that mean? Well, for me, it means lots of delicious food! Think the enchiladas of Mexico and the shrimp pilau of St. Augustine. Think lots of spices and strong flavors and lots of tomatoes, peppers, onions and rice. Both places have their roots in Spain, but their own distinct flavor. For today’s recipe I pay homage to both parents and places with a quick and easy recipe that can be a snack, appetizer or a meal. My Minorcan Chicken Nachos are super easy to make and can be adapted many ways to fit your tastebuds.
Ingredients:
1 Tbsp and 1 Tsp Cumin
1 Tbsp and 1/2 Tsp Chili Powder
1 Tsp and 1 Tsp Onion Powder
4 Cloves of garlic, Sliced
2 Large Split Bone-in Chicken Breasts with Skin
(The two I used were about 3lbs and made about 5cu of shredded chicken)
1 14oz Can Diced Tomatoes
4-6 Datil peppers from the Vinegar Jar
1 Bag Tortilla Chips
1 8oz block mild cheddar (or Pepper Jack, if you dare!)
Nacho toppings—Lettuce, Tomatoes, Red Onion, Black Olives, Sour Cream, and whatever else your heart desires…I’d add some Chlaula Hot Sauce and some Datil Pepper Sauce.
Directions:
- Preheat oven to 400 degrees.
- Create spice blend by combining 1 Tbsp Cumin, 1 Tbsp Chili Powder, and 1 Tsp Onion Powder
- Line a baking sheet with tinfoil and spray with cooking spray.
- Place chicken breasts in pan. Carefully cut skin so that it folds back but does not separate. Rub 1tsp of olive oil on each piece of chicken. Rub each piece with spice blend and then place slices of garlic on each. Pull skin over chicken. Again, rub each piece with 1 tsp olive oil and and top with spice blend.
- Bake in 400 oven for 45-60 minutes or until chicken reaches an internal temperature of 165 degrees.
- While chicken is baking, prep toppings for your nachos. Grate cheese, slice tomatoes, onion, olives, lettuce, etc. I suggest grating your own cheese, it melts better than the pre-shredded kind, and the way a cheese melts all ooey-gooey is essential, y’all.
- Once your toppings are prepped and your chickens still baking, begin the tomato sauce that your chicken will simmer in. On the stove, in a skillet, combine can of tomatoes, with juice and remaining seasonings. Add very finely chopped Datil Peppers. I suggest using peppers from your Pepper Vinegar jar, which are usually not as spicy as fresh, raw ones. Please always use caution when handling hot peppers, and wear gloves if necessary. When you add peppers, make sure you mix sauce well and taste until you reach your desired level of spiciness.
- Let this tomato sauce simmer on low until chicken is finished.
- When your chicken is finished, remove from oven and cool.
- Using two forks, shred your chicken and add to tomato sauce to simmer.
- While that is simmering for 10-15 minutes, place your tortilla chips on a large baking dish that has been sprayed with cooking spray. Heat your oven back up to 400 degrees.
- Spread your chicken mixture over the top of tortilla chips. Top with cheddar cheese, or the cheese of your choice. Go for pepper jack for an extra kick, if you dare!
- Bake for 10 minutes at 400 degrees.
- Remove from oven and carefully place in serving platter and top with your delicious veggies and sour cream, serving with hot sauces or set it up as a Minorcan Nacho bar and have guests serve themselves.
Nachos with pulled chicken simmered in tomato and datils, topped with ooey-gooey cheese, delicious toppings dripping with some Datil Pepper Sauce—the perfect blend of my Arizona and St. Auggie Heritage! Viva!
