Nashville Hot Chicken Nachos

Directions Print

1. For the Nashville Hot Sauce, bring 1 ounce of oil to 200°F and remove from heat. Add dry spices and let stand.
2. For the Cilantro Lime Crema, combine the crema, cilantro and 1 teaspoon lime juice in a blender. Mix until smooth and season with salt to taste.
3. For the Guacamole, combine the chunky avocado pulp, garlic and remaining 1 teaspoon lime juice, mix in a bowl and season with salt to taste.
4. For the Borracho Beans, begin with dicing bacon into ¼-inch dice, and place in cold pot and turn heat on high. Cut onion in ¼-inch dice and place in same pot after bacon has begun to render. Cook onion and bacon down until caramelized. Deglaze with beer and cook, reducing the liquid by half. Add beans and cook for an additional 15 minutes. Salt to taste and cool using proper cooling procedures.
5. To make the Jalapeños Colorado, begin by slicing jalapeños into a ¼-inch slice and place in a mixing bowl. Toss with 1 ounce of oil and spices. Using a grilling screen, place jalapeños on char grill and grill until charred a quarter of the way. Cool using proper cooling procedures.
6. To smoke the chicken, set smoker at 225°F and fill wood reservoir with cider-soaked wood chips. Smoke for 20 minutes until chicken is fully cooked. Shred and cool using proper cooling procedures.
7. Preheat oven to 400°F, and line a sheet tray with parchment paper and spray with cooking spray. Preheat the fryer to 350°F. Once fryer is up to temperature, fry chips off in batches and lightly salt. Reserve for recipe build.
8. Place the chips evenly on the lined sheet tray. Next add the smoked chicken, followed by the Nashville Hot Sauce. Add the Borrachos, hatch queso and jalapeño Jack cheese. Repeat to build 2 layers. Place in oven and cook until cheese is melted, about 3 to 4 minutes.
9. Take a #10 can with top and bottom removed and place on a plate. Remove the nachos from the oven and place in the can.
10. Place lettuce, pico, salsa and guacamole in the can and press down lightly to compact the nachos; be careful not to break the chips.
11. Remove the can tableside and garnish with Jalapeños Colorado and Cilantro Lime Crema.