In the Kitchen: Mustard Chili Chicken Nachos

We are cooking with The Thirsty Beaver with a great app idea for game day. Chef Adam Millward joined The Rhode Show Wednesday to make Mustard Chili Chicken Nachos.

Tortilla Chips
5 Pre-Cooked Chicken Tenders
1 Bag Shredded Cheddar Jack Cheese
Sour Cream
1 Tomato Diced
1/4 Cup Banana Peppers
Crispy Onion
Dry Mustard
White Vinegar
Red Pepper Flakes
5 Jalapenos

Mustard Chili Sauce:
3/4 cups Ketchup
2/3 cup Yellow Mustard
1 cup Sugar
1/4 cup Lemon Juice
1/4 tsp Dry Mustard
1/2 cup White Vinegar
2 Tsp Red Pepper Flakes

nachos ingredients


Mix all ingredients together in a small sauce pan. Heat on low and whisk until slightly thickened about 15 to 20 minutes. Let cool.

Quick Pickled Jalapenos
5 Jalapenos Sliced
1/4 Cup White Vinegar
1/4 Cup Water
2 tsp salt
2 tsp sugar

Slice jalapenos and place in a container. Add all ingredients and mix together. Place in fridge for at least 5 hours to 1 day prior to using. Will last 2 weeks in fridge.

To assemble nachos. Pre-cook 5 pieces of chicken, let cool and dice. Toss chicken with mustard chili sauce until coated. Layer tortilla chips on a sheet pan with cheese, sauced chicken, tomatoes, banana peppers and more cheese. Place in a 400 degree oven. Cook until cheese has melted. Transfer onto a platter and top with sour cream, salsa, guacamole, crispy onion strings.

nachos finished

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