Pollo Asada Nachos

BEST NACHOS EVER!

Game night, party snack, movie night, or a fun family dinner this nacho platter is a complete meal in itself or can be served as an appetizer for a gathering. Tortilla chips are layered with tender spicy chicken, pico de Gallo, avocados, grilled corn,black beans, jalepeno + a drizzle of not one, but two Mexican sauces.

Inspired by the classic Carne Asada this is Pollo Asada. Chicken is marinated in spicy Mexican seasonings and then grilled to perfection, the chicken comes out perfectly cooked and not dry at all. The nachos are layered with black beans, chopped chicken, grilled corn, chopped onion, avocado, jalepeno, Pico de Gallo, then drizzled with quest blanco and chipotle sauce. I mean whats not to love.

NOTES

• To save on time you can use store bought queso blanco, grilled corn, Pico de Gallo, and guacamole. But ideally homemade is the best.
• If you want a dairy free queso blanco I have an excellent recipe here.
• The marinade ingredients are classic Mexican, store bought taco seasoning work perfectly if you don’t have all the ingredients or want something quick. I like Trader Joes, Wholefoods or Siete brand. These spice mixes are complete so you don’t need to add more salt. I keep a couple of packets in my pantry as backup and add extra spices to our taste.

Pollo Asada Nachos, SERVES 3-4 AS DINNER OR 6-8 AS AN APPETIZER

INGREDIENTS

• MARINADE
• 3 cloves garlic, grated or 1 teaspoon garlic powder
• 1/2 teaspoon ground chipotle for extra smoky heat, optional
• 1 tablespoon Mexican chili powder
• 1 teaspoon smoked or regular mild paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, Mexican preferably 
• 1 tablespoon reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon avocado  oil
• 1 pound chicken tenders, or 14 oz block of extra firm tofu, cut into 1/2-inch pieces ( mine was a little over one pound)
• ADD ONS
• 10-12 oz or more tortilla chips
• 1 cup grilled frozen corn defrosted
• 1 can black beans, rinsed and drained
• 3/4 cup pico de gallo, homemade or store-bought, drained or 1 large fresh tomato
• 1 large avocado, halved, peeled, seeded and diced
• 1 jalapeno, thinly sliced
• 1/4 red onion chopped
• Queso Blanco, homemade or store-bought
• Chipotle Sauce
• Sliced limes
• 1/2 cup chopped fresh cilantro leaves

INSTRUCTIONS

1. To marinate the chicken: In a large bowl, combine all the ingredients for marinade and allow the chicken to marinade for at least 30 minutes to overnight.
2. Heat olive oil in a large skillet over medium high heat. Add the chicken tenders and cook, stirring often, until the chicken has browned and fully cooked about 5-6 minutes, or until desired doneness.
3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with chicken, black beans, corn, Pico de Gallo, jalepeno and avocado.
4. Right before serving drizzle both sauces and serve extra on the side.
5. Serve immediately garnished with cilantro.