Who doesn’t love nachos? As an appetizer or entrée, this recipe by SUNSET® Culinary Director Roger Mooking is positively crave-worthy. Enjoy them alone or share with a crowd—we won’t judge.
2 tablespoons vegetable oil
1 pound lean ground chicken
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black peppercorns
1 package tortilla chips
¾ cup grated cheddar
¾ cup grated mozzarella
1½ cup halved One Sweet® tomatoes
2 thinly sliced KABOOM™ peppers, or to taste (add more if you like it hot!)
In a large non-stick frying pan over medium-high heat, heat oil and add ground chicken. Let chicken brown, about 5-6 minutes, breaking up into smaller pieces with a wooden spoon. To browned chicken, add all the spices and cook about 2-3 minutes. Add ¼ cup water to pan, scraping any browned bits with the wooden spoon and let water cook away, about a minute. Set aside until ready to assemble nachos.
Turn oven broiler onto HIGH. Set rack to middle spot.
Using a baking sheet, arrange an even layer of tortilla chips on the tray, then scatter half the grated cheddar and mozzarella cheeses over. Then evenly spoon over the ground chicken, followed by the One Sweet® tomatoes and KABOOM™ peppers. Finally, top with the remaining grated cheddar and mozzarella. Broil until cheese is melted and tortilla chips toast slightly, about 2 minutes. Serve right away.