Walking Nachos
Description
You've heard of Walking Tacos, but we're gonna show you how to make Walking Nachos! They are everything you love piled high on top of nacho chips, but instead the toppings are all snuggled up in a homemade flour tortilla cup! You can walk around and eat nachos are the same time!
Ingredients
For the Chipotle Marinade:
For the Pico de Gallo:
For the Guacamole:
For the Tortilla Cups:
For garnishes:
Instructions
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Preheat your oven to 424 degrees Fahrenheit.
Put all of the marinade ingredients into a food processor and process until smooth. Place the chicken in a shallow glass dish and pour the marinade over the chicken, completely covering it. Marinade for as long as you can.
Chop up all your Pico de Gallo ingredients and mix well.
Slice open the avocados and remove the pits. Spoon the flesh into a bowl. Add the rest of the guacamole ingredients, then mash with a fork until smooth.
Spray small porcelain oven safe ramekins with olive oil, then gently press a flour tortilla down into each one. Lightly spray the inside of each tortilla with olive oil. Place the ramekins on a sheet pan and place in the oven for 10 minutes. Remove once the tortilla bowls begin to brown around the edges. Remove the tortilla bowls from the ramekins and let them cool on a rack.
Heat up the canned refried beans in a pot on the stove.
Dice up your marinated chicken and cook over high heat in a pan with olive oil until cooked through and the marinade has reduced down just coating the chicken.
Assemble your walking nachos however you’d like using all the ingredients you’ve prepared and enjoy!
