Let’s face it…nachos never get old. Without a doubt, the crunchy texture combined with classic ingredients make this dish a consistent winner. Since nachos are so versatile, the endless combinations allow for lots of creativity – making it so much fun to make (and it doesn’t have to look pretty). I actually set out to make a better version of my previous post (Naturally Nachos), since the perfectionist in me can’t seem to back off, and was pleasantly surprised with the end result. Similar to a casserole, this one-pot baked “hash” combines different flavors and just makes you wanna say MMMmmm….
Mi Abuelita Bonita Blue Corn Tortillas, sliced into eighths and baked with salt at 400° for 20 minutes (or until crispy – voila, homemade tortilla chips!)
2 organic, boneless/skinless chicken breasts
1 bunch cilantro
2 ripe avocados
1 red onion, minced
1 pint of organic grape/cherry tomatoes, chopped
1 head of garlic
1 cup of farro, an Italian grain with a nutty taste (prepared according to these instructions)
2 cups Colby jack cheese, grated 1 can of black beans, drained
Sea salt & freshly ground pepper
Step 1: Prepare Chicken Breast
Wash chicken breasts and pat dry with a paper towel. Cut several slits in the chicken breasts, about 1/2 inch deep. Cut 2 of the garlic cloves into thin slices, and stuff between slits in chicken breasts. Season with sea salt & freshly ground pepper. Preheat oven to 375° degrees. Next, prepare the cilantro lime marinade:
Step 2: Prepare Pico de Gallo
Gather tomatoes, red onion, garlic, lime, avocado, and sea salt for seasoning. Combine diced onion, garlic, chopped tomatoes, juice of three limes, and stir. Season with sea salt, and garnish with cilantro. Slice avocado and set aside for later (add avocado after baking).
Step 3: Assemble ingredients in Baking Dish
Add fresh avocado and serve warm.