Blue Corn Chip Nachos With Pepper Jack Cheese Recipes

NACHO CHEESE CORN CHIP-ENCRUSTED MOZZARELLA STICKS

Steps:

• Preheat the oven to 375 degrees F.
• Beat the eggs in a medium bowl. Crush the corn chips in a food processor or ziptop bag until there are fine crumbs and some pea-size pieces. Transfer the crumbs to a shallow dish.
• Dip the mozzarella sticks into the egg, then let the excess drip off. Roll in the corn chip crumbs until fully coated. Transfer to a baking sheet.
• Bake until the mozzarella sticks are completely cooked through and the crust is browned slightly, 10 to 12 minutes.

BLUE CORN CHICKEN NACHOS

Steps:

• Poach the chicken breast: Place chicken breast(s) in a medium saucepan and cover with 2 inches of water. Add the salt. Cover. Bring to a boil. Turn off the heat. Let sit covered for 10 minutes in the hot salted water to gently poach. Drain. Remove from pan.
• Preheat oven to 350°F
• Cut the cooked chicken: into 1/4 to 1/2-inch cubes.

PEPPER JACK CHEESE NACHOS

Steps:

• Preheat broiler with rack 6 inches from element. Arrange chips in single layer on baking sheet; sprinkle with cheeses.
• Broil chips til cheese melts, 1 to 2 minutes.
• Garnish nachos with scallions and cilantro and serve with salsa.