Summer Nachos With Tomatoes, Corn, Chicken, and Cheese Recipe

Serves: 4 Save

Ingredients (36)

  • For the Pickled Radishes:
  • 1/2 cup red or white wine vinegar (120ml)
  • 1/4 cup water (60ml)
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon whole mustard seeds
  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 bunch radishes (about 10 to 13 radishes), tops trimmed and discarded, radishes thinly sliced
  • For the Bourbon Barbecue Sauce:
  • 1/2 cup ketchup (120ml)
  • 1/2 cup homemade chicken stock or store-bought low-sodium chicken broth (120ml)
  • 1/2 cup light brown sugar
  • 1/4 cup cider vinegar (60ml), plus more if needed
  • 1/4 cup plus 1 tablespoon bourbon (75ml), divided
  • 1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
  • 2 tablespoons Dijon mustard (30ml)
  • 1 tablespoon dark molasses (15ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 2 teaspoons hot sauce (10ml), plus more if needed
  • 1/2 teaspoon freshly ground black pepper
  • For the Nachos:
  • 3 to 4 cups peanut, vegetable, or canola oil, for frying (see note)
  • 20 fresh corn tortillas, cut into 6 wedges each (see note)
  • 3 ears grilled shucked sweet corn, kernels sliced off with a sharp knife
  • 2 cups (10 ounces) cooked shredded cooked chicken meat (see note)
  • 8 ounces Pepper Jack cheese (225g), grated
  • 1/4 cup thinly sliced pickled or fresh jalapeños, stemmed (and seeded, if you want to reduce their heat)
  • 1 cup (5 ounces; 140g) chopped grape or cherry tomatoes
  • 1/2 small red onion, cut into small dice
  • 1 ripe Hass avocado, pitted, flesh scooped from skin, and cubed
  • 1/2 cup sour cream or crema (120ml)
  • 1/4 cup picked cilantro leaves
  • 1 1/2 cups Nacho Cheese Sauce

Directions

Learn how to make this recipe at Serious Eats