Seasons' Nacho Plate Recipe
House cooked tortilla chips topped with pulled roasted chicken, a melted shredded cheddar cheese blend, shredded lettuce, house made Pico de Gallo. Scallion sour cream is served on the side
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Ingredients
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Tortilla Chips
Pulled Roasted Chicken
Cheese and Vegetables
Scallion Sour Cream
Method
Tortilla Chips
- 1
Prepare the Tortilla Chips
Cut each corn tortilla into 6 wedges. Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot over medium-high heat until hot. Fry the tortilla wedges in batches until golden and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on paper towels to drain excess oil. Season with salt to taste.
Pulled Roasted Chicken
- 2
Roast the Chicken
Preheat your oven to 375°F (190°C). Rub the chicken thighs with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Place the seasoned chicken in a baking dish and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven, let cool slightly, then shred the chicken using two forks.
Assembly
- 3
Assemble the Nacho Plate
On a large serving platter, layer the cooked tortilla chips. Evenly distribute the pulled roasted chicken over the chips, followed by the shredded cheddar cheese blend. Place the platter under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with shredded lettuce and Pico de Gallo.
Scallion Sour Cream
- 4
Prepare the Scallion Sour Cream
In a small bowl, mix the sour cream with finely chopped scallions. Serve the scallion sour cream on the side with the nacho plate.