A Pleasant Little Non-Recipe | Chicken Pesto Nachos

Chicken Pesto Nachos

chicken pesto nachos

Author Note: Nachos are a personal creation, preferences for meat, cheese and toppings differ from person to person. Because of that this recipe has no measurements for the ingredients, it is a non-recipe. Be prepared to be addicted. After I make a batch, I’m already planning when to make them next. Keep in mind when making these, the more cheese the better.

tortilla chips

roasted chicken, shredded or diced (click here for recipe)

mozzarella cheese

goat cheese

basil arugula pesto (for recipe, see below or click here)

tomato and red bell pepper salad (for recipe, see below)

crème fraiche drizzle (for recipe, see below)

  1. Set the oven to 350 degrees and spray a rimmed baking sheet with canola spray.
  2. Place one layer of tortilla chips, (evenly distributed and not a jumbled mess) onto the baking sheet. Top with a hearty sprinkling of mozzarella.
  3. Top the mozzarella with 1/2 the chicken and then place chunks of goat cheese evenly over the top.
  4. Continue steps 2-3 one more time.
  5. Finish the nachos with a final sprinkling of mozzarella. Place the nachos into the oven and bake for about 15 minutes, or until the cheese is bubbly and slightly browned.
  6. Before serving top the nachos with the tomato red bell pepper salad, spoonfuls of pesto and drizzles of creme fraiche.

Basil and Arugula Pesto

2 cups basil

1 cup arugula

1/3 cup pine nuts

3/4 cup finely grated fresh parmesan

2 garlic cloves, chopped

1/3 cup pine nuts

juice of half a lemon

1/2 teaspoon kosher salt

1/2 cup extra-virgin olive oil

  1. Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth.
  2. While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream.
  3. Remove from the food processor and store in an airtight container.

Tomato and Red Bell Pepper Salad

cup red bell pepper, seeded and diced

1 cup tomatoes, diced

1/4 cup shallot, finely diced

2 tablespoon parsley, finely chopped

2 tablespoons basil, finely chopped

1/2 teaspoon kosher salt

1 teaspoon extra-virgin olive oil

  1. Place all ingredients into a small bowl, stir to combine.

Crème Fraiche Drizzle

2 tablespoons crème fraiche

1 tablespoon water

  1. Combine the two ingredients into a small bowl. Mix well.

4 thoughts on “A Pleasant Little Non-Recipe | Chicken Pesto Nachos

  1. Pingback: Chicken Stock | a pleasant little kitchen

  2. Pingback: Tomato and Red Pepper Salad | a pleasant little kitchen

  3. Pingback: A Pleasant Little Announcement | The Dallas Morning News and Nachos | a pleasant little kitchen

  4. Pingback: A Pleasant Little Lesson | How to Build Nachos | a pleasant little kitchen

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