Nachos Recipe
slow roasted chicken, pico, avocado crema, jalapeno, onions, pickles, sauce
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Ingredients
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Slow Roasted Chicken
Pico de Gallo
Avocado Crema
Toppings
Tortilla Chips
Method
Slow Roasted Chicken
Prepare the Chicken
Preheat your oven to 300°F (150°C). Rub the whole chicken with olive oil, then season with garlic powder, onion powder, paprika, salt, and black pepper.
Roast the Chicken
Place the seasoned chicken in a roasting pan and pour chicken broth around it. Cover with aluminum foil and roast for about 3 hours, or until the chicken is fully cooked and tender. Remove from oven and let cool before shredding.
Pico de Gallo
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
Avocado Crema
Make the Avocado Crema
In a blender or food processor, combine ripe avocados, sour cream, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
Toppings
Prepare the Toppings
Slice the jalapeno, red onion, and pickles. Set aside for serving.
Assembly
Assemble the Nachos
On a large platter or baking sheet, layer tortilla chips, shredded slow roasted chicken, pico de gallo, jalapeno slices, red onion, pickles, and drizzle with nacho cheese sauce. Finish with a dollop of avocado crema on top.
Serve
Serve immediately while warm, allowing guests to add more toppings as desired.