Welcome to Lala & Roo’s kitchen where magic happens with a twist of humor and a load of flavor! Today we have crafted a recipe that will make you the star of any gathering. We're bringing the heat and smokiness to your table with our Smoky Chicken Tinga Nachos Supreme. Perfect for game night, a family gathering, or when you crave something undeniably delicious. Grab your pressure cooker, and let's get cooking!
Ingredients:
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 (3 oz) can of chipotle peppers in adobo sauce
- 1 can of diced tomatoes
- Chicken stock powder
- Water as needed
- 2 lbs chicken breast
- Salt, to taste
- 1 bag of tortilla chips
- 1 block Velveeta cheese
- 1 can Rotel tomatoes and green chilies
- 1/2 cup Monterey Jack cheese, shredded
- 3 tbsp cream (optional)
- Iceberg lettuce, shredded
- 1 jalapeño, sliced (optional for garnish)
- Fresh cilantro, chopped (optional for garnish)
- 1 lime, cut into wedges (optional for garnish)
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Prep Time: 20 minutes
Cook Time: 20 minutes under pressure + sauteeing and assembly
Total Time: 40 minutes (excluding natural pressure release time)
Servings: 4-6
Equipment:
- Pressure cooker
- Stovetop
- Saute pan
- Cheese grater
- Knives and cutting board
Cooking Tips:
- Adjust the amount of chipotle peppers based on your heat preference.
- Shred your own cheese for a smoother melt.
- For a quicker prep time, use pre-shredded lettuce and store-bought tortilla chips.
Instructions:
1. Start by setting your pressure cooker to sauté mode. Once hot, add the chopped onions and cook until translucent, then add the minced garlic and sauté for another minute.
2. Stir in the chipotle peppers, diced tomatoes, chicken stock powder, and enough water to cover the chicken breasts. Place the chicken in the mixture, ensuring it is submerged.
3. Secure the lid of the pressure cooker and set it to the meat/stew preset. Cook according to the cooker’s instruction (usually around 20 minutes under pressure).
4. While the chicken is cooking, in a separate pan on the stove, combine the Velveeta and Rotel tomatoes. Add the Monterey Jack cheese and cream (optional), stirring over low heat until everything is melted into a smooth queso.
5. Once the pressure cooker is done, carefully perform a quick release for the pressure. Remove the chicken and shred it with two forks.
6. If the sauce is too thin, set the cooker back to sauté mode and simmer until reduced to your desired consistency. Return the shredded chicken to the sauce and mix well.
7. To assemble your nachos, lay a generous bed of tortilla chips on a serving platter. Spoon the smoky chicken tinga over the chips, followed by the creamy queso.
8. Add the shredded lettuce, sliced jalapeños, a sprinkle of chopped cilantro, and serve with lime wedges on the side.
9. Enjoy your Smoky Chicken Tinga Nachos Supreme with friends and family, and don't forget to cuss out mama with every bite of these outrageously good nachos!
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This delightful recipe brought to you by Lala & Roo from their YouTube channel: https://www.youtube.com/@LalayRoo
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