Three Pepper Loaded Chicken Nachos



Looking for an easy meal or appetizer that will feed a crowd? Look no further because these Three Pepper Loaded Chicken Nachos are hearty enough for a meal and simple enough for an appetizer. Top them with Goodsfoods Guacamole or my personal favorite the Spicy Tomatilla Guacamole for a little extra flavor. They’re perfect for your next game day gathering.

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I’m going to be honest here… I do not know a lot about Football. However, I do love cheering on my favorite college team. This is made even more enjoyable when they win against some of the family traders, favorite team! The traders you see… root for a team up north whose name shall remain unspoken!

What I do know a lot about is how to feed a crowd. When you raise six children you learn to make meals in large quantities. You can imagine what it’s like when we all get together for a holiday or birthday now that most of them have significant others and children!

These Three Pepper Loaded Chicken Nachos were made to feed a crowd. You will have enough to make several iron skillets or sheet pans full. If you’re not crazy about spicy food don’t worry too much because the meat does not absorb a lot of heat. As a matter of fact I think that if you do like spicy you might want to double the amount of peppers.

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If you’re not familiar with these peppers make sure you wear gloves while cleaning and cutting them. The ghost and habanero peppers are no joke! Habanero chilis are rated at 100,000 to 350,000 on the Scoville scale. Ghost Peppers are rated at more than 1 million! Compare this to the jalapeno which is only 2500 to 5000 and well you can quickly see how powerful the Habanero and Ghost Pepper are.

What do you do if you’ve gone and cut the peppers up without gloves and now your hands are on FIRE? Well, for one know that the burn lasts for days… yes days! How do I know you ask? Well, because it seems no matter how many times I cut the peppers without gloves and am miserable afterwards, I continue to do it. Why might I do that? Because I do not care for gloves for one and for two I guess I’m a glutton for punishment! I usually just tough it out but all joking aside it can be a little miserable. Oh and one final note about the misery… DO NOT .. I repeat.. DO NOT… touch your eyes with your fingers that are burning because they still have the capsaicin on them and will burn whatever you touch! Why yes… I do know this from personal experience as well. <giggle> I’ve read that you can use a thick paste of baking soda and water or soak your hands in milk or yogurt. If you try either of these methods or know of another that works leave me a comment and let me know.

I used my electric pressure cooker to cook the chicken and it was done in 15 minutes! Love this appliance, it was worth every single last penny. You could cook them on top of the stove just as easily but it will of course, take longer.

We topped the nachos off with Goodfoods Guacamole and Spicy Tomatillo Guacamole. I found the Goodfoods Guacamole and Spicy Tomatillo Guacamole at WalMart in the produce section. It’s right around the same area as the salad dressings you would typically find in the produce section. The Guacamole is great but you definitely do not want to skip the Spicy Tomatilla Guacamole! It was tangy with just a little bit of spicy that made it stand out. We all loved it. Even I loved it and I do not do onions.. like ever!

three-pepper-loaded-chicken-nachos5 | YoursAndMineAreOurs

Three Pepper Loaded Chicken Nachos

Ingredients

  1. 3 lbs. Boneless Chicken Breasts
  2. 1 habanero pepper, diced
  3. 1 ghost pepper, diced
  4. 1 jalapeno pepper, diced
  5. 2 tablespoons garlic salt
  6. 2 tablespoons cumin
  7. 2 bags tortilla chips
  8. 16 oz. Shredded yellow cheese, colby or cheddar
  9. 1 lb. mini sweet peppers sliced in thin strips
  10. Garnish
  11. lettuce, shredded
  12. tomato, diced
  13. salsa
  14. sour cream
  15. guacamole
  16. tomatilla spicy guacamole

Instructions

  1. Add boneless chicken, habanero pepper, ghost pepper, jalapeno pepper, garlic salt and cumin to electric pressure cooker and cook on poultry setting. Once chicken is done set aside 1 cup of liquid, discarding remainder. Shred chicken, add broth and stir.
  2. In an iron skillet layer tortilla chips, chicken, cheese and strips of sweet peppers. Place in oven under broiler until cheese is melted. Keep a close eye on them so that the chips do not burn.
  3. Garnish with desired toppings.
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About Tammy Northrup

Mother of five sons and one daughter, grandmother to two spunky girls and five of the sweetest boys ever, wife to a mostly amazing man .. okay he's all amazing most of the time, blogger, food lover and onion hater.

Comments

  1. Wow. That's a lot of peppers. Plus, you've got the ghost pepper there as well. Definitely fully loaded. Is this super hot? The kids aren't too receptive to very hot food. I guess they're still young, and they'll probably grow into it. But at this point they're not big fans yet. Marjo recently posted...Are Bananas Fattening?My Profile

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