Ben’s Nachos... a Definitive Recipe

Due to a typo on a Tweet yesterday about cooking children I've had a sudden increase in questions about my Nachos... So, here it is. My nacho recipe. 

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You will need: 1-3 lbs Chicken Breast (I do about 1 per person eating) 

3 or 4 strips of bacon (I prefer Wright's hardwood smoked bacon)

5 or 6 small, sweet peppers 

1 jalapeno pepper 

1/4 of a small, red onion 

1 bunch of fresh cilantro 

1 bag “Santito’s” White Corn Tortilla chips 

1 bag (2 Cups) of Sargento Colby Jack Cheese 

Olive Oil 

Salt and Pepper 

Cumin 

Paprika 

Onion Powder 

Garlic Powder 

1: Light your Charcoal/Grill to preheat - rub vegetable oil on grates 

2: lightly rub olive oil on both chicken breasts (front and back)

3: Cover Chicken lightly with salt, black pepper, garlic powder, onion powder - don't do anything to the bacon. 

4: Cover Chicken not-so-lightly with Cumin and then Paprika 

5: Move chicken and bacon to the pre-heated grill - I hit the grill when it reaches about 375 degrees. 

- Side note - Only use direct heat for the first 3-4 minutes. After that - move the chicken to the edges of the grill, close the lid, flip every 10 minutes or so. Cook on indirect heat for about 30 minutes or more. Don’t start the following steps until about 20 minutes into the grilling... 

6: Slice all of the peppers, Dice 1/4 of a small red onion, finely chop cilantro - set aside 

7: Preheat oven to 475 degrees 

8: Cover cookie sheet with foil 

9: Spread one layer of chips across the sheet and sprinkle all chips with Cumin

10: Remove chicken and bacon from grill - let it sit for at least 5 minutes on a plate 

11: Evenly distribute all of the peppers, most of your diced onion, and a little over half of the cilantro (save the rest)

12: Chop the chicken and bacon into tiny-ass little pieces 

13: Cover the chips with the chicken and bacon

14: Cover the chicken and bacon with the 2 cups of cheese 

15: Cover the cheese with the remaining cilantro and last bit of onion 

16: Sprinkle liberally with Paprika 

17: Bake at 475 degrees for 10-12 minutes 

**18: Serve with salsa, sour cream, and whiskey.