When I did my weekend shopping run, I saw bins of avocados, piles of tomatoes and stacks of tortilla chip bags all on sale. I couldn’t figure out why, and then it hit me. Cinco de Mayo is this Thursday. People might be feeling extra festive, but I don’t need a holiday to get me in the mood for Mexican food. I have a constant craving for tacos & burritos, so I am never without salsa, black beans and cilantro.
I braved the rain on Saturday and took my cooking outside, umbrella in hand, to make grilled chicken nachos. The chicken marinated in a mixture with cumin and lime juice. I grilled the chicken and corn at the same time before layering chips, cheese, black beans, jalapenos and everything else in a cast iron skillet. After a few minutes on the grill, the cheese melted. I sprinkled cilantro on top followed by salsa.
Grilled Chicken Nachos
Serves 4
2 tablespoons vegetable oil
Juice of 1 lime
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 boneless skinless chicken breast
2 ears corn, shucked
6 ounces tortilla chips
1/2 cup canned black beans, drained and rinsed
1 jalapeno, thinly sliced
1 cup finely shredded Mexican cheese blend
1 handful cilantro, roughly chopped
Salsa for serving
In a small bowl, whisk together the oil, lime juice, cumin, paprika, onion powder, garlic powder, salt and pepper. Marinate the chicken 1 hour up to overnight in the refrigerator.
Preheat a gas or charcoal grill on medium high heat. Grill the chicken for 10-12 minutes, turning once, until cooked through. Let the chicken rest for 5 minutes before shredding with a fork.
While cooking the chicken, grill the corn, turning occasionally, until lightly charred, about 8-10 minutes. Let the corn cool slightly before cutting the kernels from the cobs.
In a 10-inch cast iron skillet, layer the chicken, corn, chips, black beans, jalapenos and cheese. Place the skillet on the grill and close the lid for a few minutes until the cheese has melted. Top with cilantro and salsa before serving.
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