In the mood for some red, white, and blue? How about red, white, and blue nachos, with blue corn tortilla chips!
I’ve always loved blue corn tortilla chips. I don’t know if it’s my mind playing tricks on me, but I think they taste better than regular tortilla chips. Maybe because they’re less industrial and have more flavor than the corn we get these days?
Whatever, the chips taste great and make a delightfully blue canvas for our white cheese sauce and chicken, and (mostly) red fresh pico de gallo salsa.
Taking a tip from my other favorite nacho recipe—Mexican street corn nachos—rather than baking the chips with the cheese on them, I’m making the cheese sauce separately.
This way the chips have a better chance at staying somewhat firm and crunchy when you eat the nachos. Otherwise they tend to bake into a limp mess.
Making a cheese sauce is easy to do with monterey jack cheese. Jack melts beautifully with cream and doesn’t tend to separate like cheddar can.
Happy Fourth!
Blue Corn Chicken Nachos Recipe
If you want, you can make the cheese sauce ahead of time and reheat it in the microwave when ready to make the nachos. Just pour it into a pyrex or ceramic bowl, cover and chill to save.
Ingredients
- 1/2 pound boneless, skinless chicken breast
- 1 teaspon salt
- 14 ounces blue corn tortilla chips
- 1 pound pepper jack or monterey jack (or a mix), shredded
- 1 Tbsp cornstarch
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup fresh tomato salsa (pico de gallo)
- 1/2 cup chopped fresh cilantro
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