As I mentioned in my slider post, I made these nachos for Super Bowl Sunday and they were definitely a crowd pleaser. It is hard to find someone who doesn’t like nachos….. especially these nachos. These aren’t your average boring nachos. These have an excellent flavor combination. They combine my all time favorite homemade corn salsa recipe, with salsa chicken, and of course a LOT of cheese. So basically three of my favorite things in nacho form.

Ingredients

2 chicken breasts
1 jar of salsa
1/2 onion
4 cobs of corn
1 poblano pepper
1 tomato
2 cups of shredded lettuce
1 large bag of tortilla chips
2 cups shredded sharp cheddar cheese
1 cup of shred Monterey jack cheese
3 tsp of lime juice
1 tsp of cumin
1/4 tsp of salt
1/2 tsp of pepper
sour cream

Directions

Salsa Chicken

1. First you need to make the salsa chicken because it will take about 4 hours to cook. In a crock pot place a thin layer of salsa on the bottom. You can use whatever kind of salsa you’d like (I used Pace medium). Then put your chicken breast in the crock pot and completely cover them with the rest of your salsa. Put the lid on the crock pot and let the chicken cook on high for 3 and 1/2 to 4 hours.
2. When your chicken is done, shred it with a fork and then stir it up with the remaining salsa in the crock pot and leave it in there on “keep warm” to allow your chicken to soak up more of the salsa.

Corn Salsa

1. First you need to grill your corn and poblano peppers. Even though this recipe only calls for one poblano pepper, I personally like to grill a few at a time and freeze them so I have them on hand when I need them. Put the corn on first and every five minutes roll it to another side so that all sides of the corn are slightly charred. Do the same with the poblano pepper. The skin should start to pull away from the pepper and brown.         
2.  When your peppers are done, take them off the grill and immediately place them in a paper bag and close the bag. This will cause the skin to pull away from the pepper even more making it easier to peel off.
3. When all sides of your corn are slightly charred, remove it from the grill and allow it to cool. Once it has cooled remove the corn from the cob. This can be difficult; I stand the corn up on its end and slice it off with a sharp knife.
4. Once your peppers have cooled in the paper bag, peel the skin off and begin slicing your peppers and removing the seeds. If you want to freeze some of the peppers to use at a later date, slice them into long strips and place them in a plastic bag. The pepper you are using for this salsa needs to be finely diced.
5. Next dice half a yellow onion and sauté the onion in 1/2 tbs of olive oil until the onions become translucent.
6. Combine the corn, pepper, and onion in a medium sized bowl. Next add the lime, cumin, salt, and pepper. Then mix well and set aside.

Nachos

1. Lay your tortilla chips flat on a large baking sheet; I like to lay a layer down, cover with cheese, then lay another layer down and cover with the rest of the cheese (so all the chips get cheese on them because no one wants a cheeseless chip).
2. Then spread the salsa chicken and corn salsa over the chips.
3. Bake in the oven on 350 until all the cheese is nice and bubbly. It should take about 10 minutes.
4. Dice up one tomato and sprinkle that onto the nachos then spread your lettuce on top. I drizzle a little salsa over it and put a few dollops of sour cream on them.
   Then they are ready to serve!!