Tuesday, August 8, 2006

Chicken Nachos

Hoo dogie. If you're in the mood for sin, do I got somethin' fo' dat azz.

I have an all-purpose mexican chicken recipe. It isn't really a recipe, so much as a collection of a few ingredients, dumped into a slow cooker:

four or five chicken breasts, fresh or still frozen
about a half-jar (1-2 cups) of your favorite salsa
4-6 oz. of jelly (low sugar will work fine, no sugar will not work) of just about any flavor: grape or peach or...
one taco seasoning packet, or house mexican seasoning plus salt

I cook this on high for about 4 hours, or up to six if the chicken is frozen solid. When it is cooked, shred it right in the pot with two forks. You can use this for chicken tacos, enchiladas, or these: the badass chicken nachos. Just scatter the chicken over tortilla chips, smother with cheese sauce or shredded cheese of your choice, and place under the broiler until the cheese is melted. Wolf 'em down with guacamole and sour cream, plus your favorite beer... and hate yourself so much in the morning that you're unable to pick up the phone and call yourself ever again. Just pray that you don't run into yourself in public.

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