Nachos Del Pollo y ChorizoSan Angel Inn Restaurante, Mexico Pavilion Epcot
Yield: 4 servings.
1 1/2 pounds chicken breast strips
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound peeled, diced, cooked chorizo
10 cups corn chips
6 cups shredded Monterey Jack cheese
1 1/2 cups diced tomatoes
1 cup sliced jalapeño peppers
1 cup sour cream
8 ounces tomatoes, canned
2 tablespoon chopped white onion
1 garlic clove
to taste salt
1. Heat oven to 350 degrees. Season chicken breast strips with garlic, salt and black pepper. Lightly coat a heavy skillet with cooking spray. Cook chicken in skillet until meat is no longer pink in the center.
2. For the sauce, in a blender, combine the canned of tomatoes, onion and garlic clove. Blend all until puréed. Place mixture in a saucepan and bring to a boil. Add salt to taste; set aside.
3. Place the corn chips on oven-safe baking dish. Add the cooked chicken strips and chorizo on top of the corn chips Cover with the shredded cheese. Place in oven, uncovered, for 5 minutes or until cheese is melted. Remove from the oven and top with diced tomatoes, jalapeño peppers and sour cream. Add red sauce on top to taste.