Triple Layer Chipotle Chicken Queso Nachos

My pastor recently referenced how Jesus practically ate his way through the New Testament. From water to wine, bread lasting three years and the feeding of 5,000 – miracles, testimonies and even His last supper was centered around food. He used meals and food as a way to connect with people, even tax collectors who were in cahoots with the Romans and occupying God’s promised land. This essentially means He sat at the table and dined with the enemy. Think about that. Would you invite a foe to your home to sit and eat dinner with your family? It’s just one of the countless examples of compassion and grace.

So much of our lives revolve around eating. First dates, family dinners, holidays and even funerals romanticize food. As humans, we have a deep and emotional connection to preparing, creating, exploring, serving and sharing food.Today is Super Bowl Sunday! While the day is founded around football, food plays a central role. When I discovered a recipe for nachos that incorporated one of my favorite childhood snacks, I couldn’t resist trying it. And just as Funyuns never disappointed me when I’d grab a bag walking home from school with my cousin, they bring their A-game to these Triple Layer Chipotle Chicken Queso Nachos. (Top Secret Info – Have you ever tried Funyuns on a fried bologna sandwich? You should.)

From my kitchen to yours, here’s a token of my love in the form of layers upon layers of cheese. I apologize to those of you intolerant of dairy.

Ingredients:

Chipotle Chicken

1/2 tsp ground chipotle chili pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/4 tsp cayenne pepper
2 tsp canola oil
2 large boneless, skinless chicken breasts, cut into 1-inch cubes

White Queso Sauce

3/4 cup milk
1 1/2 cup shredded Monterrey Jack
1 1/2 cup shredded white American cheese
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

Toppings

1 original size bag TOSTITOS® Original Restaurant Style Tortilla Chips
1 ½ cups shredded Mexican cheese
1 cup FUNYUNS®, roughly chopped
Sour cream
Guacamole

Directions:

Preheat oven to 375 degrees F.
In a small bowl, stir together spices for the chicken. Add spices and cubed chicken to a large bowl. Toss to coat. Set aside.
Heat skillet over medium-high heat. Add canola oil and once hot, add chicken. Cook until chicken is golden brown and cooked all the way through. Remove from heat and set aside.
In a medium saucepan, heat milk for the queso over medium heat until simmering. Stir in cheeses, red pepper flakes, garlic powder, salt and pepper. Cook over medium heat until the cheese is melted. Pour the queso over the cooked chicken and stir to coat. Keep warm on low.
In a large cast iron skillet, spread a layer of TOSTITOS® Original Restaurant Style Tortilla Chips. Top with one-third of the shredded cheese. Spread another layer of TOSTITOS® Original Restaurant Style Tortilla Chips and another third of the cheese. Top with queso chicken and the final third portion of the cheese.
Bake for 15 to 20 minutes.
Top with FUNYUNS® . Serve with sour cream and guacamole.