Chicken and Corn Nachos
I love eating nachos. They make such a great quick and easy meal, and you can use a variety of toppings to make them. When I go out to eat, I usually eat them with beans, rice, salsa, guacamole, sour cream. This recipe I did at home I decided to change it up a bit.
Fall is that time of year when fresh corn is in season. Growing up in Iowa fresh corn on the cob was readily available in the fall and a frequent treat. Working in rural Illinois the local farmers would bring in fresh picked corn for us when it was in season. I often keep frozen or fresh corn on hand for cooking with. I find it makes a nice side when I make meatloaf, and I use it in other recipes.
This past week I was looking for a way to make my chicken nachos more flavorful, corn came to mind. I found that by charring the corn in the frying pan with butter, replicated the flavor of grilled sweet corn giving the dish a sweet and smokey flavor.
Optional toppings: salsa, guacamole, sour cream, beans, rice
Chips: I love blue corn chips I find they add a nutty flavor to the chip and can hold up to plenty of toppings. You can use regular corn chips or what every nacho chip that you prefer.
Ingredients
- 1 large boneless, skinless chicken breast
- 7 ounces blue corn chips
- 1 cup frozen of fresh corn (room temperature)
- 1 cup Mexican blend cheese shredded
- 2 teaspoons taco seaconing
- 1 tablespoon butter
- 1/4 teaspoon salt and fine black pepper
- For: 4 Servings (1/4 of recipe)
- Preparation: 15 min
- Cooking: 45 min
- Ready in: 1 h 5 min
Instructions
- Preheat oven to 350 degrees Fahrenheit. e.
- Spray a foil lined 17 x 11 baking pan with non-stick spray.
- Place chicken breast in center of foil. Sprinkle top of chicken breast with salt, pepper and 1 teaspoon of the taco seasoning.
- Bake chicken for 30 minutes then remove from oven, wrap with foil and rest. Leave oven set at 350 degrees. Internal temperature of chicken will be 130-140 degrees. Do not worry it will be cooked the remainder of the way in fry pan and will continue to cook while resting in foil.
- In large skillet or fry pan melt 1 tablespoon butter over medium-high heat on stove top burner. Once melted add corn and stir to coat the corn. Add pinch of salt and fine black pepper while cooking. Cook and continue to stir in pan until corn develops a light char, this will take 7-8 minutes. Remove corn from pan and place in bowl and set aside.
- Shred chicken breast and place in same pan over medium high heat, add 1/3 cup of water and remaining 1 teaspoon taco seasoning while cooking.
- Stir with spatula for 2-3 minutes to warm chicken and incorporate the seasonings. Add the corn into the pan with the shredded chicken and stir well
- Continue to cook and stir until most of the water is reduced out of the mixture. Turn off stove and set aside.
- To assemble arrange the blue corn chips on clean 11x17 inch baking pan spreading out as much as possible.
- Top the blue corn chips with the chicken and corn mixtures spreading out as much as possible for equal distribution among the chips.
- Do the same with the shredded Mexican cheese.
- Place baking pan in preheated 350 degree oven to bake for 6-8 minutes until the cheese has melted.
- Remove from oven and serve.
- Per serving
- Energy: 492 kcal / 2057 kJ
- Fat: 38 g
- Protein: 25 g
- Carbs: 44 g
