Warrior's Chicken Nachos Recipe
Warrior's Chicken Nachos
Chef Peter
4
15 minutes
55 minutes
Mexicain
SuperBowl
Wow your guests at the next game with a classic given a boreal twist! Topped with chicken thighs seasoned with Tomahawk Blend and finished with our unique Bacon Pepper, these nachos are anything but ordinary.
Ingrédients / Ingredients
- 6 boneless chicken thighs
- 1 bag tortilla chips
- 2 cups grated mozzarella
- 2 medium tomatoes
- ½ red onion
- 1 bunch cilantro
- 2 limes
- 3 tbsp Tomahawk Blend
- 2 tbsp Bacon Pepper
Instructions/ Directions
Toss the chicken thighs with Tomahawk Blend until evenly coated.
Preheat the oven to 400°F.
Arrange the thighs on a lightly oiled baking sheet and bake until the internal temperature reaches 165°F, about 40 minutes. Set aside.
For the pico de gallo, dice the tomatoes into 1 cm pieces, finely dice the onion and roughly chop the cilantro.
Add the lime zest and juice, then stir.
Spread the tortilla chips on a baking sheet. Top with pico de gallo and grated mozzarella, then sprinkle with Bacon Pepper.
Dice the chicken and scatter it over the nachos.
Bake for about 15 minutes, until the cheese melts.
Serve.