Chicken Tinga Nachos Recipe
- 2 to 3 cups (500 to 750ml) canola or peanut oil
- 6 small corn tortillas, cut into quarters
- Kosher salt
- 1 1/2 cups (about 1/2 recipe)
- 6 ounces (170g) grated jack or pepper jack cheese
- 1 cup
- 1 radish, thinly sliced
- Preheat oven to 425u0b0F. Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok over medium-high heat until it registers 375u0b0F on an instant-read thermometer. Adjust flame to maintain temperature. Working in 3 batches, add quartered tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel-lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining batches.
- Arrange chips in a single layer on a foil-lined baking sheet. Top each chip with approximately 1 tablespoon shredded chicken and 1 tablespoon cheese. Place in oven and bake until cheese is melted, 3 to 5 minutes. Remove from oven. Add a small dollop of guacamole to each chip and top with a radish slice. Serve immediately.
corn tortillas, kosher salt, pepper, radish
Taken from www.seriouseats.com/recipes/2016/02/chicken-tinga-nachos-recipe.html (may not work)