:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__06__20170627-summer-nachos-matt-clifton-1-206ad4da67964158bd8c4a6309700e1f.jpg)
Summer Nachos With Tomatoes, Corn, Chicken, and Cheese Recipe
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