Recipe Background
Bring the party to your lunch break and turn up the heat! Fiesta Nacho Sandwich livens up your bland, go-to handheld snack in a jiffy. Loaded with juicy chicken, lots of crispy veggies, and all the Tex-Mex flavors you love, you'll be dancin' on back to work with a full, satisfied belly after just a few bites! There's never a bad time to party and Fiesta Nacho Sandwich is a tasty reminder for you to keep it going all day long!
Bring the party to your lunch break and turn up the heat! Fiesta Nacho Sandwich livens up your bland, go-to handheld snack in a jiffy. Loaded with juicy chicken, lots of crispy veggies, and all the Tex-Mex flavors you love, you'll be dancin' on back to work with a full, satisfied belly after just a few bites! There's never a bad time to party and Fiesta Nacho Sandwich is a tasty reminder for you to keep it going all day long!
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 4 chicken thighs boneless and skinless
- 1 tablespoon tomato paste
- 3/4 cup chicken stock
- 1 tablespoon honey
- 1 tablespoon lime juice
- 4 handfuls tortilla chips about 6 per sandwich
- 8 medium-large slices bread of your choice, lightly toasted
- 1 1/2 cups cheddar cheese or more or less to taste
- 1 large red onion sliced into thin rounds
- 4 small-medium tomatoes sliced
- 2 small avocados thinly sliced
- 1/2 cup jalapeños sliced, plus more as needed
- 4 tablespoons sour cream
Directions
- Preheat the broiler.
- To a mixing bowl, add the smoked paprika, the cumin, the oregano, the onion powder, the garlic powder, the salt, the cayenne pepper, and the black pepper.
- Stir in 1 1/2 tablespoons of the olive oil.
- Add the chicken and use a pair of tongs to fully coat the thighs in the spice mixture.
- Add the chicken to a large pan over medium-high heat.
- Pan-fry until the chicken begins to char, about 6-7 minutes.
- Flip the chicken thighs and continue frying until they are fully cooked through at 165 degrees F and charred on the other side, about 6-7 minutes. Lower the heat to medium if more time is needed to cook them through without burning.
- Transfer the chicken to a bowl.
- Reduce the heat to medium and fry 1 tablespoon of tomato paste until fragrant, about 1-2 minutes.
- Add the chicken stock, the honey, and the lime juice, stirring to combine.
- Add the chicken to the pan and simmer until the chicken absorbs the flavor, about 2-3 minutes.
- Add the tortilla chips to the bread, then stack the chicken and the cheddar on top of the tortilla chips.
- Place the bread slices on a baking tray and broil until the cheese melts.
- Add the onion, the tomatoes, the avocado, and the jalapeños on top of the melted cheese.
- Spread sour cream on a second slice of bread, then place that on top of the sandwich filling.
- Serve immediately.
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