Smoked Chicken Nachos
Serves 6
 
2 dozen crisp tortilla chips

Mashed Black Beans (recipe follows)

Guacamole (recipe follows)

2 cups grated Jalapeno Jack Cheese

3 smoked chicken breasts, julienne

Very thin slices fresh jalapeno chili for garnish

Mansion Charred Tomato Salsa (recipe follows)

 

Preheat boiler. 

Spread each tortilla chip lightly with Mashed Black Beans. Add a dollop of Guacamole. Add chicken strips. Top with a sprinkling of cheese to cover. Place under broiler for 1 minute or until cheese melts. Place thin slice of jalapeno chili on each nacho. Serve with Charred Tomato Salsa for dipping.

Mashed Black Beans

2 cup dried turtle black beans, picked over and cleaned, soaked in water for 6 hours

3 slices hickory smoked bacon with drippings, cooked and chopped

1 small onion, chopped

3 clove garlic, minced

1 jalapeno, minced

6 cups rich chicken or ham stock

1 tablespoon chopped cilantro

Salt to taste

Lime juice to taste

Heat a large saucepan over medium high heat. Add first 6 ingredients. Bring to a boil, turn heat down to a simmer, and cook for 1 hour, or until liquid cooks down to just cover beans. Stir occasionally, adding stock if necessary. Remove from heat and cool. Place beans in a food processor and pulse to a chunky paste. Season with cilantro, salt and lime juice. 

Guacamole

3 large ripe avocados, peeled, pit removed

1/4 cup finely diced onion

1/4 cup finely diced tomato

1 jalapeno chili, minced

1 tablespoon chopped cilantro

Salt to taste

Lime juice to taste

In a medium bowl combine first 5 ingredients. Mash with a fork until avocado is smooth. Season generously with salt and lime juice to taste

Charred Tomato Salsa

6 large ripe tomatoes, core removed

3 tablespoons olive oil

1 onion, thinly sliced

6 cloves garlic

2 jalapeno chilies, stem removed

1 tablespoon chopped fresh cilantro

Salt to taste

Lime juice to taste

Preheat broiler to 500 degrees. 

Place tomatoes on a baking sheet and brush the tops with 1 tablespoon olive oil. Place pan under broiler and char until skin is blackened, about 8 minutes. Remove from oven and set aside.

Preheat oven to 375 degrees.

Place onion, garlic and jalapenos on a baking sheet and drizzle with remaining olive oil. Toss to coat. Place pan in oven and roast for 12 - 15 minutes, stirring occasionally, until golden brown. Remove pan from oven and set aside.

In a meat grinder, with a medium die, grind tomatoes, onion, garlic, and jalapenos with cilantro. To mixture add a generous amount of salt and lime juice to taste.

Dean Fearing
 
Fearing's Restaurant