stems and savories: SUPER(BOWL) NACHOS

Sometimes you just need nachos. My friends and I tend to get addicted to nachos; there are days where literally everything revolves around finding nachos. What's fueling the obsession? That craving for the moment when the chips run out before the toppings. That's when you know you've got it good. But, unfortunately, that's pretty hard to come by. Restaurants tend to skimp! And it takes a lot of work to put together a plate of nachos like that. But what better opportunity to do it than the Super Bowl?! Get ready for a massive nacho event with this recipe! I'd probably prepare the meats on Saturday and then set up a nacho bar on Sunday for everyone to make the nachos they've been dreaming of! Mine would include everything on this list, but feel free to follow your taste buds and add what sounds good to you!

1 chicken breast
16 corn tortillas
Vegetable oil to fill a cast iron skillet about 1/4" full
Salt
1-2 cups finely (and freshly!) shredded cheddar cheese, however much you want!
1 can beans
1 t cumin
1 yellow pepper, cut into thin slices
1 onion, cut into half-rings
2 chipotle peppers in adobo, chopped well
6 ounces cooked shredded beef
6 ounces cooked chorizo
1 avocado
handful cilantro leaves
2 tablespoons sour cream
juice of 1/2 lime

Boil the chicken breast in water for 20 minutes. Meanwhile, cut your tortillas into quarters. Heat the vegetable oil in the cast iron skillet on medium high. When the oil bubbles upon gently flicking a bit of water over it, it's ready. Add the corn tortilla quarters and fry on each side for about 2 minutes, until they are golden brown and hard to the touch (with tongs, of course!). Remove to a paper towel and sprinkle with salt. By now your chicken is probably done, so remove the cooked breast from the water and shred using two forks. If it doesn't shred easily, it's not done yet and you should boil until it is no longer pink on the inside and shreds easily. Add the shredded chicken to a new saucepan with 1/2 cup water and the chopped chipotle peppers in adobo sauce. Let simmer until the water has been fully evaporated/absorbed. Meanwhile, cook the beans in another saucepan with cumin until the chicken is ready, about 10 minutes. At the same time, sauté the pepper and onion. When the chicken, beans, and veggies are done, move the chips to a single layer on a large cookie sheet. Layer the cheese over the chips, then the beans, peppers and onions, shredded chicken, shredded beef, and chorizo. Top with more cheese! Bake at 350 degrees for 10 minutes. Layer avocado over the nachos and sprinkle with cilantro leaves. Combine the sour cream and lime juice in a bowl and drizzle over the nachos! Serve and enjoy the great satisfaction of needing more chips to scoop up the rest of your toppings:)

chips.