Obviously, The Comfy’s favorite food group is down-home comfort food. We’re talking about those cheesy, buttery, salty, sweet, melt-in-the-mouth, soul-warming, couch-beckoning recipes that make you feel as good on the inside as The Comfy does on the outside.
Enter our new blog series: The Comfy Cook! Here, we will be sharing our favorite comfort food recipes, meant to be enjoyed in The Comfy of course!
In honor of Cinco De Mayo, we are kicking it off with our Nach-yo Average Nachos! A cheesy, messy, everything-but-the-kitchen-sink party on a pan. We’re talking bacon, four cheeses, homemade tomatillo salsa… Let’s go!
NACH-YO AVERAGE NACHOS
SERVES 6-8 | TOTAL TIME: LESS THAN 30 MINS
Ingredients
For the Nachos:
- 1 (8-ounce) package of raw Chicken Breasts
- 1½ cups Tomatillo Salsa (see recipe below)
- 12 ounces Tortilla Chips
- 2 (8-ounce) packages of shredded cheese (Cheddar, Monterey Jack, American)
- 1 (15-ounce) can Black Beans, rinsed and drained
- 1 packet of Taco Seasoning
- 1 (15-ounce) can Corn, rinsed and drained
- 1 (8-ounce) package of Bacon, cooked until crisp and chopped
- ½ cup Sour Cream
- 1 Avocado, pitted, peeled and diced
- ½ cup finely chopped White Onions
- ¼ cup finely chopped Pickled Red Onions
- 2-3 tablespoons Olive Oil
- Hot Sauce of your choice
- Cotija cheese, for crumbling on top
- Cilantro leaves, for garnishing
For the Tomatillo Salsa:
- ½ pound Fresh Tomatillos
- 2 plump Garlic Cloves, coarsely chopped
- 1 Jalapeño, seeded and coarsely chopped
- ½ cup Cilantro leaves
- ½ teaspoon Kosher Salt
Instructions
For the Tomatillo Salsa:
- If necessary, peel any papery husks off the tomatillos and rinse the tomatillos well in warm water.
- Coarsely chop the tomatillos. Place them in a blender along with the garlic, jalapeño, cilantro and salt.
- Blend until smooth. (Salsa can be kept, refrigerated in an airtight container, for up to 3 days.)
For the Nachos:
- Preheat the oven to 375°F. Lay two rimmed baking sheets on your work surface.
- Shred or chop the chicken strips into small, bite-sized pieces. Add them to a pan on medium heat with the olive oil and taco seasoning, cook through.
- Add corn to the pan with the almost-cooked chicken for one minute, to give it a bit of that roasted flavor
- Place corn and chicken in a bowl with ½ cup of the tomatillo salsa. Toss to coat.
- Divide the tortilla chips evenly between the two baking sheets. Sprinkle 1 package of cheese over each sheet of tortilla strips. Scatter the shredded chicken, black beans and bacon over the cheese and chips, dividing them evenly between the two baking sheets.
- Place the baking sheets in the oven and bake until the cheese is melted, 8–10 minutes.
- Remove the nachos from the oven and drop small spoonfuls of the sour cream and remaining tomatillo salsa over the nachos. Scatter the diced avocado, white onions and pickled red onions over the nachos. Drizzle hot sauce over the nachos, sprinkle generously with cotija cheese and garnish with cilantro leaves. Serve at once.
Not too hard right? And, majorly delicious! The best part about nachos -- you can improvise. Olives, carnitas, a lime squeeze... The sheet pan is a blank canvas to which you are the Picasso!
Throw together your most supreme plate of nachos, and send us some photos of you chowing down in your Comfy! We love our fellow comfort foodies!