Just when you think Nachos can't get any cooler, the folks over at Sauza (c/o) go ahead and add tequila to them. I mean really? Really. Why would they do that to me? Because it's delicious, that's why.
Cooking with alcohol packs a serious punch. Think about your favorite vodka sauce or even these Guinness Chocolate Cakes I made for St. Patrick's day. When paired with the right ingredients, it really elevates the flavor.
And what are Nachos without Margaritas, amirite? Check out those recipes here.
What You’ll Need:
- ½ cup Sauza® Blue Silver 100% Agave Tequila
- 5 tablespoons extra virgin olive oil, divided
- 2 cups chopped sweet onions, divided
- 1 ½ pounds shredded rotisserie chicken, skin removed
- 3 teaspoons kosher salt, divided
- 1 teaspoon pepper, divided
- 1 (12-ounce) jar HERDEZ® Roasted Pasilla Cooking Sauce
- ¾ cup low sodium chicken broth
- 2 cup cherry tomatoes, cut in half
- 1 tablespoon chopped jalapeño
- ¾ cup chopped cilantro, divided
- 1 ½ cups shredded queso blanco
- 1 ½ cup shredded pepper jack cheese
- 16 ounces tortilla chips
Heat oven to 375°F. Place large skillet over medium heat and add 3 tablespoons olive oil, 1 cup onions, shredded chicken, 1 ½ teaspoons salt, ½ teaspoon pepper. Cook about 4 minutes, stirring frequently.
Add HERDEZ® Roasted Pasilla Cooking Sauce, chicken broth, and stir to combine. Cover. Reduce heat to low and simmer 10 minutes. Transfer chicken with all juices to a bowl and set aside.
In same skillet over medium high heat, add 2 tablespoons olive oil, 1 cup chopped onions, tequila, ¼ teaspoon salt, pinch of pepper. Cook 4 minutes or until Sauza® Blue Silver 100% Agave Tequila is reduced. Add tomatoes, jalapeño, 1 teaspoon salt, ¼ teaspoon pepper and cook 5 minutes. Remove from heat and stir in ½ cup chopped cilantro. Set aside.
In bowl, combine cheeses. Grease 9x13-inch or 12-inch round baking dish. Layer 1/3 tortilla chips, 1/3 shredded cheese mixture, 1/3 chicken mixture with juices and 1/3 tequila mixture with juices. Repeat 2 more times making a total of 3 layers. Bake 12 to 15 minutes. Sprinkle top with remaining chopped cilantro.