Smokin' Chicken Nachos

Ingredients

Directions

  1. Prep chicken breast by marinating in 2 tablespoons of Chili Lime Dressing (KE3071) mixed with 1 tablespoon of freshly chopped cilantro.
  2. Marinate chicken at least 1 hour. Then grill, dice, and toss in Honey Hot Wing Sauce & Glaze (SJ2993HA).
  3. Fry chips until crispy and toss with seasoned salt.
  4. Top with queso, shredded cheese, pinto beans, and diced chicken.
  5. Melt cheese under cheese melter or salamander.
  6. Garnish with sour cream, pico de gallo, and the remaining chopped cilantro.
  7. Serve with a side of Ken's Signature Remoulade Sauce (KE3059-2) for dipping.

Chili Lime Remoulade

Ingredients

  • 4 tbsp Chili Lime Dressing (KE3071)
  • 1 tbsp Smoked Paprika
  • 1 tbsp Chili Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Sea Salt
  • 1 tbsp Chipotle Powder, ground
  • 1 tbsp Cayenne Pepper
  • 1 tsp Fresh Cracked Black Pepper
  • 1/2 tsp Mexican Oregano
  • 1/2 tsp Lemon Zest, finely chopped

Directions

  1. Combine ingredients in mixing bowl and blend well.
  2. Place in storage container, label, date and refrigerate.