Gourmet Chicken Nachos with Avocado Crema

For the Sous Vide Chicken:

Ingredients:

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • Salt and black pepper to taste

For the Nachos:

Ingredients:

  • 1 bag high-quality tortilla chips

  • 2 cups sharp white cheddar cheese, shredded

  • 1 cup black beans, cooked and seasoned

  • 1 cup corn kernels, grilled

  • 1 cup cherry tomatoes, diced

  • 1/2 cup red onion, finely diced

  • 1/4 cup pickled jalapeños, sliced

  • Fresh cilantro leaves for garnish

For the Avocado Crema:

Ingredients:

  • 2 ripe avocados

  • 1/2 cup Greek yogurt

  • 1/4 cup fresh lime juice

  • 2 tablespoons fresh cilantro, chopped

  • Salt and black pepper to taste

Instructions:

For the Sous Vide Chicken:

1.     Prepare Sous Vide Bath:

    • Preheat a sous vide water bath to 150°F (65.6°C).

2.     Season Chicken:

    • Season chicken breasts with minced garlic, smoked paprika, ground cumin, salt, and black pepper. Drizzle with olive oil.

3.     Vacuum Seal and Cook:

    • Place the seasoned chicken breasts in a vacuum-sealed bag or use the water displacement method to seal. Submerge the bag in the preheated water bath and cook for 1 to 4 hours.

4.     Finish on Grill or Pan:

    • After sous vide cooking, finish the chicken on a hot grill or in a hot skillet to achieve a nice sear on the outside. Allow the chicken to rest before slicing.

For the Avocado Crema:

  1. Prepare Avocado Crema:

    • In a blender or food processor, combine ripe avocados, Greek yogurt, fresh lime juice, chopped cilantro, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Assemble Nachos:

1.     Preheat Oven:

    • Preheat the oven to 400°F (200°C).

2.     Arrange Tortilla Chips:

    • Arrange tortilla chips on a large baking sheet or a heat-resistant serving platter.

3.     Layer with Ingredients:

    • Sprinkle shredded white cheddar cheese evenly over the tortilla chips. Add slices of sous vide chicken, black beans, grilled corn, diced cherry tomatoes, finely diced red onion, and pickled jalapeños.

4.     Bake:

    • Place the nachos in the preheated oven and bake until the cheese is melted and bubbly.

5.     Drizzle with Avocado Crema:

    • Drizzle the gourmet nachos with the prepared avocado crema.

6.     Garnish:

    • Garnish with fresh cilantro leaves for a burst of freshness.

Presentation Tips:

  • Arrange the nachos on a stylish platter, ensuring even distribution of toppings for an elegant look.

  • Serve with additional avocado crema on the side for dipping.