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World's Best Nachos
...in your mind.
World's Best Nachos

World's Best Nachos

These very easily will wreck all other nachos for you - forever. We have not 1, not 2 but 4 cheeses - and chili/lime chicken, barbacoa and chorizo to go along with them. We're not messing around here.

Makes a sxxt ton

Ingredients

Barbacoa

Chile-Lime Chicken

  • 2 tablespoons olive oil
  • Zest of 1 lime
  • Juice of 2 limes
  • 3 cloves garlic, minced
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon cayenne
  • 2 pounds boneless skinless chicken thighs 

Chorizo

  • 1 pound pork chorizo

Queso

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup whole milk
  • 1/2 cup shredded cheddar
  • 1/2 cup shredded pepper jack

Nachos

  • 2 large bags corn tortilla chips
  • 2 tablespoons neutral oil
  • 1 tablespoon taco seasoning
  • 1.5 cups shredded Oaxaca cheese (or low moisture Mozzarella)
  • 1.5 cups shredded cheddar
  • 1.5 cups shredded pepper jack
  • Guacamole, recipe here
  • Sour cream
  • Pickled jalapenos
  • Chopped cilantro

Directions

Barbacoa

  1. Make according to recipe

Chile-Lime Chicken

  1. Combine oil, lime zest, lime juice, garlic and all the spices – mix well
  2. Reserve a little marinade for brushing on after the grilling, but add the thighs to the rest in a bowl, and toss so they’re fully coated then let hang out - you can go 30 minutes on the counter or up to a few hours in the fridge
  3. Heat grill to medium high, lightly coat with cooking spray, shake off excess marinade and cook 5–6 minutes per side, depending on thickness until they hit 170
  4. Remove, brush with reserved marinade and let sit a couple minutes

Chorizo

  1. Cut open the casing if it has one and crumble the chorizo into a nonstick pan
  2. Put the pan over medium heat (no oil needed, it’s fatty enough) and cook 6 to 8 minutes, breaking it up as it browns

Queso

  1. Melt the butter in a small pot over medium heat
  2. Whisk in the flour and cook 1 minute to make a smooth paste
  3. Whisk in the garlic & onion powder briefly, then slowly whisk in the milk until it’s lump-free
  4. Keep cooking, stirring, until it thickens slightly, about 2 minutes
  5. Turn heat to low and add the cheese a handful at a time, stirring until melted
  6. Season with salt, and the optional garlic powder or chili powder
  7. Keep warm on the lowest heat or transfer to a small warm bowl

Nachos

  1. Cook the barbacoa, chicken and chorizo
  2. Heat your oven to 375
  3. Spread the chips on a large sheet pan, drizzle with oil, sprinkle with taco seasoning and toss lightly to coat
  4. Bake 5–7 minutes until lightly toasted, remove and build - keep the oven at 375
  5. Scatter half the chips on the sheet pan, mix the three shredded cheeses together, and sprinkle a little less than half over thechips
  6. Scatter the chorizo, chicken and barbacoa acrossthe cheese, letting some oil fall through.
  7. Add the remaining chips, top with more of the shreddedcheese, then more of the chorizo, chicken and barbacoa and finally theremaining shredded cheese
  8. Put the sheet pan back into the oven 5–6 minutesuntil all the shredded cheese is fully melted
  9. Remove, drizzle with the queso, and top with the guac, sour cream, jalapenos and cilantro

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