Quesadilla Nachos
Serves 1
Directions
- 1Braise chicken breasts with green chilies, chipotle in adobo, cumin, garlic powder, smoked paprika, oregano, cayenne, orange zest, lime zest, orange juice, lime juice, and chicken stock.
- 2Pressure cook the chicken for 25 minutes.
- 3Shred the cooked chicken.
- 4Slice jalapeños and red onions for quick pickling.
- 5Mix vinegar and sugar to create the pickling liquid.
- 6Add the pickling liquid to the sliced jalapeños and red onions.
- 7Prepare guacamole by combining avocado, tomatoes, pepper, lime juice, onion powder, and cilantro.
- 8Make mini quesadillas using corn tortillas and Oaxaca cheese.
- 9Cut the quesadillas into nacho chip sizes.
- 10Fry the quesadilla chips for about a minute and a half.
- 11Prepare the nacho cheese sauce by combining sharp cheddar, cornstarch, cayenne, cumin, and evaporated milk.
- 12Mix the cheese sauce until everything is melted.
- 13Assemble the nachos by layering the quesadilla chips, chicken, cheese sauce, sour cream, guacamole, pickled jalapeños, pickled red onions, and cilantro.
Ingredients
- Chicken breasts
- Green chilies
- Chipotle in adobo
- Cumin
- Garlic powder
- Smoked paprika
- Oregano
- Cayenne
- Orange zest
- Lime zest
- Orange juice
- Lime juice
- Chicken stock
- Jalapeños
- Red onions
- Vinegar
- Sugar
- Avocado
- Tomatoes
- Pepper
- Onion powder
- Cilantro
- Corn tortillas
- Oaxaca cheese
- Sharp cheddar
- Cornstarch
- Evaporated milk
Equipment
Pressure cookerHand mixerPotBowlPan
Tips
- You don't have to make the quesadilla chips, but it's recommended for a better experience.