Servings: 6
Ingredients
Chicken Tinga
- 1 lb. boneless skinless chicken breast
- 2 Tbsp. Cooking Oil of choice
- 1 tsp Chef Merito® Lemon Pepper
- 1 tsp salt
- 1 tsp Chef Merito® Garlic Powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp dried Mexican oregano
- 1 Tbsp. Chef Merito® Adobo para Carne con chili
- 2 chipotle peppers in adobo sauce
- 1 Tbsp. chicken bouillon powder
- 1 ½ cups water
- 1 clove fresh garlic
- 1 Roma tomato
- ½ small onion, thinly sliced
Nacho Toppings
- 1 bag restaurant style tortilla chips
- 1 cup Chef Merito® Chicken Tinga
- 1 green onion, chopped
- ½ tomato, chopped
- ¼ cup cilantro, chopped
- ½ cup black beans, cooked
- ¼ cup Mexican sour cream
- ¼ cup fresh Jalapeños, sliced
- 1 cup Nacho Cheese, warm
- ¼ cup cotija cheese
Preparation
- Preheat the oven to 400°F. Place chicken breast in a bowl, add Chef Merito® Lemon Pepper, oregano, Chef Merito® Garlic Powder, onion powder, and oil. Mix well.
- Place the seasoned chicken on a baking sheet and bake in the oven for 15 to 20 minutes. Set aside to cool.
- Place water, tomato, chicken bouillon, fresh garlic, Chef Merito® Adobo para Carne con chili, and chipotle peppers in a blender and blend for 2 minutes.
- Heat a saucepan over medium-low heat, add oil and sliced white onions, and sauté for 2 minutes. Add the sauce to the saucepan and let it simmer for 10 minutes.
- While the sauce simmers, shred or chop the cooled chicken breast. Add the shredded or chopped chicken to the sauce and let it simmer for 3 minutes.
- Place the tortilla chips in a large bowl, add the beans, and then top with nacho cheese, Chef Merito® Chicken Tinga, cilantro, jalapeños, chopped tomato, chopped green onion, sour cream, and cotija cheese.
- Serve and enjoy.
