Flavor HD’s Game Day Recipes – Jordan Bernfield’s Chicken Nachos

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Hannah Stanley and Dane Neal from Flavor HD welcome WGN Radio’s Jordan Bernfield and his nachos as part of the Flavor HD Game Day Recipe Series. Check out the recipe for the nachos and both of Jordan’s salsas:

Jordan’s “College” Chicken Nachos

Two chicken breasts (or more, depending upon the number eating) (boneless and skinless preferred)
A bag of tortilla chips
Queso Fresco
Mozzarella or any kind of quesadilla or melting cheese
2 Tomatoes
1 medium/large red onion
2 jalapenos
Barbecue Sauce
Hot Sauce
Preferred or homemade salsa (optional)
Panko Bread crumbs

Cube the chicken breast, and season to taste.  Spray non-stick spray into a sauté pan, and after placing the cubed chicken into the sauté pan, pour barbecue sauce, hot sauce and panko breadcrumbs into the pan.  Saute until the chicken is cooked through.

Assemble chips on a plate, distribute the cooked chicken on top of the chips.  Pour salsa over the top, sprinkle melting cheese on top, and queso fresco.  Heat in a microwave for 45-60 seconds or until cheese is melted.

Garnish the top with pico de gallo salsa, (or a salsa of your choice), jalapeno slices, and cilantro.

Jordan’s Salsa Verde

6-8 medium sized tomatillos
1 medium to large white or red onion (whatever you prefer)
1 poblano pepper
1 jalapeño pepper
1 Serrano pepper
The juice of 1 lime
1/4 cup (or more) cilantro
1 teaspoon chopped garlic
salt, pepper, and a pinch of chile powder

Remove the husks, and rinse the tomatillos briefly under water.  Quarter them, and place them into a food processor.  Chop the onion, and the peppers and place them in the food processor.  Remove the ribs and seeds of the peppers if you don’t want the salsa to be too spicy.  Add the garlic, the juice of the lime, and chopped cilantro to the food processor, and blend until all ingredients are combined.  Season with salt, pepper and chile powder to taste.

Jordan’s Pico de Gallo Salsa

4 medium sized (or large) tomatoes on the vine
1/2 (or more) medium red onion
1 poblano pepper
1 jalapeño pepper
1 small Serrano pepper
1/4 cup (or more) cilantro
Salt, pepper, and a pinch of chile powder

Dice the tomatoes and onion, and place them in a medium sized bowl.  Dice the poblano, jalapeño and Serrano (remove the ribs and seeds if you don’t want it too spicy) and place them into the bowl.  Add chopped cilantro, salt, pepper and chile powder to taste.  Combine the ingredients.