That chicken looks great. I would have no problem attempting to kill that whole pile in one sitting.
I like trying all kinds of new ideas for a plate of nachos. You got any nacho specialty heavyhitter?
Nandos is a pretty popular Portuguese restaurant. This recipe is basically a red bell pepper, a couple of Thai bird chili’s, olive oil, garlic cloves, half a red onion, salt, pepper, a tsp each of oregano and smoked paprika, 1/4 cup lemon juice, and a tbl red wine vinegar blended up and then marinate the chicken overnight and roast or grill.
for nachos, I like shredded Mexican beef on them. Start with a pound or so of beef sirloin, tri tip, chuck, whatever and throw it in a crockpot. I’m a blender combine 1 canned chipotle pepper, 1 tbl of the sauce it’s packed in, 1 tsp each of cumin, coriander, oregano, salt, pepper, onion powder, garlic powder, half a sliced white onion, and a couple ounces of beef stock. Let it go on low for 8 or so hours and shred it. Place a bunch of chips on a baking sheet, spread the beef around and sprinkle with your choice of cheese and broil till the cheese is melted. Top with whatever you like....I’d suggest sour cream, guacamole, chopped green onions, fresh cilantro, chopped tomatoes, pickled jalapeños, and anything else you like
