- Combine the spices in a small bowl. Portion out what you plan to use now, and seal the rest in a plastic baggie for later use.
Avocado pico de gallo:
- Combine all the ingredients in a medium bowl, tossing them together lightly. Salt and pepper to taste, and set aside to let the flavors meld (no need to refrigerate).
Pepper Jack mornay sauce:
- Melt the butter in a small saucepan over medium heat. Add the flour and spices, and stir into the butter. Cook for about a minute, stirring continuously, then pour in the milk, whisking to incorporate the roux into the liquid. Continue to heat, whisking often, until the mixture thickens and comes to a bubble. Remove from the heat and stir in the cheese until fully melted and incorporated. Season to taste with the kosher salt (I use about 1/4 tsp). Keep warm.
- Season the chicken breast on both sides with kosher salt, and heavily coat the breast with the blackening spices. Heat the vegetable oil in a heavy non-stick skillet over medium-high heat. Pan fry the breast on one side for about 2-3 minutes or until well-browned, then flip the breast and continue to cook on the other side until also nicely browned. Remove the chicken to a plate and tent loosely with foil until you’re ready to plate the nachos.
- Place the beans in a small bowl and cover with plastic wrap. Warm in the microwave for about 1 minute.
- Slice the chicken breast into bite-size pieces. Arrange the chips on a plate, and top with the black beans and half the chicken. Drizzle on as much cheese as you like, and then top with the rest of the chicken, some pico, the jalapenos, and sour cream.
- Garnish as desired with extra onion, cilantro, and/or hot sauce.
Recipe and Photo: Feeding Darragh / CC BY-SA