Chicken Fondachos
My idea for this Mexican Monday was already stirring in my mind after creating a version of this using ground sirloin the week prior. I had half a bag of blue corn chips left over and decided a chicken version of fondachos would be an awesome creation. I felt the chicken version should use different cheeses that would enhance the chicken flavor more for the fondue. I felt the tangy flavor of the white cheddar paired with the smooth buttery flavor of the Monterey jack cheese made for a rich and luscious fondue sauce. One could also substitute pepper jack cheese for Monterey jack if you wanted to give the fondue a kick of heat.
Choice of Chip:
My husband and I are blue corn chip fans, so it is our go to when choosing corn chips. The blue corn chip is denser and holds well when making nachos. We
also like the nutty and slightly earthy flavor that the blue corn chip provides. We also like the fact that blue corn chips are higher in antioxidants and fiber content. Yellow and white corn chips tend to be sweeter and milder in flavor with white corn chips being the mildest and sweetest of the two. The white and yellow corn chips contain the same antioxidants and vitamins, but not as high as the blue corn chips. Overall, you have to choose a chip that is right for you, and what your personal health goals are for yourself.
Ingredients
- 1 medium boneless, skinless chicken breast
- 1 1/2 teaspoons taco seasoning (divided in half)
- pinch of salt
- 8 ounces blue corn chips
- 1/2 cup water
For Fondue Sauce
- 2 tablespoons butter
- 1/4 cup Chardonay or other dry white wine (can substitute apple cider vinegar or lemon juice if not a wine drinker)
- 3/4 cup white cheddar cheese shredded
- 3/4 cup Monterey jack cheese shredded
- 1/2 tablespoon corn starch (if using bagged cheese that has been shredded omit this ingredient)
- Preparation: 25 min
- Cooking: 30 min
- Ready in: 55 min
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place chicken on foil lined baking tray sprayed with nonstick stick spray. Sprinkle chicken with salt and ½ if the taco seasoning mix.
- Place chicken in oven and bake for 20 minutes or until internal temperature is 130 degrees (note chicken will finish cooking in skillet).
- Turn the oven temperature down to 250 degrees Fahrenheit.
- Allow chicken to rest and cool for 5 minutes, then shred with Ninja, food processor or hand shred with 2 forks.
- Place shredded chicken into a 10-inch skillet and turn heat to medium, add water and remaining taco powder. Bring to boil stirring occasionally.
- When boiling reduce heat to medium low and simmer until most of the liquid has evaporated out stirring occasionally. Once done turn off heat and assemble Fondachos. Add both cheese
To make the Fondue
- While the chicken is 15 minutes into baking work on the fondue sauce.
- Melt 2 tablespoons of butter in a small saucepan over medium low heat.
- Once mostly melted add the wine stirring well with whisk.
- Add both cheese and corn starch and whisk until smooth and creamy, turn the heat off on the burner, but leave on burner to keep warm.
To Assemble Chicken Fondachos
- Line a clean baking sheet with blue corn chips
- Top with chicken evenly distributing as much as possible
- Pour the fondue sauce evenly over the chicken and chips,
- Place tray in oven and bake chips for 8 minutes. Remove from the oven and serve with salsa and sour cream if desired.
Other topping ideas
- Cilantro, jalapeño peppers if you like some extra heat, sliced green onions, black olives
- Per serving
- Energy: 576 kcal / 2408 kJ
- Fat: 32 g
- Protein: 28 g
- Carbs: 37 g
