Patatas Fritas “Nachos”
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 25 minutes
COURSE: Starter or Main
The crispness of Patatas Fritas Chips, the zest of the taco seasoned chicken thighs, the crunch of our roasted corn salad and the freshness of our Pico de Gallo and guacamole combine to create a symphony of flavors and textures that’s really something spectacular.
Ingredients
- 4 boneless skinless chicken thighs
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp chipotle powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cinnamon
- 2 Tbsp olive oil
- 6 cups Patatas Fritas Chips
- 1 cup Citarella roasted corn salad
- 1/4 Cotija cheese, grated
- Salt and pepper, to taste
- Limes, for serving
- Cilantro, for serving
- Citarella Pico, for serving
- Citarella Guacamole, for serving
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Mix dry spices together and rub all over chicken thighs.
- Place chicken thighs on parchment lined baking sheet, season with salt and pepper, and drizzle with olive oil. Bake for 12-15 minutes until temperature reaches 160 degrees Fahrenheit. Remove from oven and allow to rest for 5-10 minutes before slicing.
- Assemble “nachos” beginning with chips, top with sliced chicken, roasted corn salad, and finish with grated cheese.
- Serve with all your favorite nacho toppings and enjoy!
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