INGREDIENTS
CHICKEN:
- 1 large organic chicken breast
- 1 tablespoon avocado oil
- 2 teaspoons organic chili powder
- 2 teaspoons organic garlic powder
- 2 teaspoons organic red pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground sea salt
NACHO CHEESE:
- 2 tablespoons salted grass-fed butter (Kerrygold)
- 2 tablespoons gluten free flour
- 2 cups organic grass-fed milk
- 12-16 ounces organic grass-fed cheddar cheese
- ½ teaspoon organic cayenne pepper
GUACAMOLE:
- 1 avocado (mashed)
- Salt and Pepper
- 1 organic garlic clove (minced)
- Juice of ½ organic lemon
- ¼ jalapeno (minced)
TOPPINGS:
- ½ organic bell pepper (chopped)
- ¼ cup white onion (chopped)
- 1 tablespoon avocado oil.
- 1 large organic tomato (chopped)
- ½ cup organic shredded cheese
- Organic salsa
- Organic sour cream
- ½ cup organic black beans
- 8 or so handfuls organic corn tortilla chips
INSTRUCTIONS:
- Heat the oven to 375 degrees fahrenheit.
- In a glass pyrex, coat the chicken with the avocado oil, chili powder, garlic powder, red pepper, freshly cracked pepper, and sea salt.
- Once the oven is heated, place the chicken in the oven and bake for 35 minutes.
- Then, chop the bell pepper and onions.
- Then, heat a small cast iron skillet to medium heat.
- Once heated, add the avocado oil.
- Once the oil is heated, add the bell peppers and onions. Cook for 10-15 minutes. Stir once in a while.
- Then, grate the cheddar and chop the tomatoes.
- Make the guacamole. Mash the avocado in a bowl. Add the minced garlic and jalapeno. Stir. Then, add the salt, pepper and lemon juice. Stir again and set aside.
- Then, make the nacho cheese.
- Heat a larger cast iron skillet to medium-high heat.
- Once heated, add the butter.
- Then, once the butter is melted, then whisk in the flour.
- Once mixed, add in the cayenne.
- Then, whisk in the milk and bring the heat to low and add in cheese.
- Then, add in the cheese, and mix until the cheese is fully melted.
- Once the chicken is done, chop the chicken and set the oven to 400-425 degrees fahrenheit.
- If the black beans are canned, strain the black beans.
- Remove the bell peppers and onions from the skillet.
- Everything should be ready to be assembled. You should have 2 medium sized skillets available for the nachos.
- One of them can be the skillet you used to cook the bell peppers and onions to make the nachos.
- Add a bottom layer of chips in each skillet.
- Then, cover in the nacho cheese.
- Then, sprinkle with the bell peppers, onions, chicken, and black beans.
- Then, add another layer of chips and add the nacho cheese and other toppings.
- Repeat for another layer, as well. Once fully layered, sprinkle with some shredded cheese.
- Then, bake in the oven for 5-7 minutes.
- Remove from the oven and top with sour cream, salsa and guacamole.
