Some of my fondest memories involve nachos. When I was a senior in high school, the seniors were allowed to leave the building for lunch. We could go out to eat, but most of the time, three friends and I would head to one of our houses and make a simple meal. We made a lot of boxed macaroni and cheese, turkey sandwiches, and soups. It didn’t matter all that much what we ate. The important thing was that we were not in the school lunchroom.
Still, the BEST lunches we made were giant piles of nachos. We would grab a big baking sheet and load it high with chips, cheese, and (if we were feeling motivated) cooked ground beef or chicken. We’d wait in hungry agony as everything warmed up in the oven, and finish it with all kinds of toppings. Then we’d plop the mountain of nachos between us and all dig in.
When I realized I didn’t have any nacho recipes on this blog, I knew that needed to be corrected. These Plantain Chip Chicken Nachos are made with Naturebox South Pacific Plantains. If you’re not a NatureBox subscriber, you could definitely make your own plantain chips. The important thing is to pile on all kinds of awesome toppings, like spice-rubbed chicken, and most especially, spicy chipotle sour cream.
For the Spice-Rubbed Chicken:
For the Nachos:
For the Chipotle Sour Cream:
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.