Cornachos Recipe

Time40m

Serves4

Nacho chips topped with shredded chicken, fresh corn off the cob and cotija cheese. Garnished with cilantro.

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Ingredients

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1
Prepare the Chicken
If using raw chicken, season with salt and pepper. Cook in a skillet over medium heat with olive oil until fully cooked (about 7-10 minutes). Shred the chicken using two forks and set aside.
2
Prepare the Corn
Using a knife, carefully cut the kernels off the cob. Measure out one cup of fresh corn and set aside.
3
Chop the Cilantro
Wash the cilantro under cold water, dry it, and chop finely. Set aside.

4
Layer the Nachos
On a large baking sheet or oven-safe platter, spread the tortilla chips evenly.
5
Add Toppings
Top the chips with shredded chicken, fresh corn, and crumbled cotija cheese evenly across the chips.

6
Bake the Cornachos
Preheat the oven to 375°F (190°C). Place the assembled nachos in the oven and bake for about 10-15 minutes, or until the cheese is melted and the nachos are heated through.

7
Add Final Touches
Once out of the oven, garnish the nachos with chopped cilantro. Serve hot, and enjoy!