Spicy Chicken Nachos

I have been a terrible blogger these days! I just had my second baby almost two weeks ago, and keeping up with my sweet and feisty toddler hasn't been the most conducive to blogging. Even though I've been away from The Happiest Belly quite a bit, I'm still cooking as much as ever (which means that I have lots of material for future posts!). Here's one of my new favorites~ when I was pregnant this time around, I wanted desserts and spicy foods nonstop. Spicy chicken nachos were a natural solution to the spicy cravings! These nachos and cheesy and spicy, featuring pulled chicken made using a delicious garlicky, smoky marinade then grilled and layered on the nachos. Topped with jalepenos, a quick and easy homemade salsa and a simple homemade guacamole (search in the sidebar for these recipes) along with some other goodies, these nachos will truly give you a Happy Belly!

Serves: 3-4

Ingredients:

For the chicken~

1 chicken breast

1 chipotle in adobo

juice of one lime

1 clove garlic

salt, pepper

1 tsp. cumin

1 tbsp. tequila (optional)

3 tbsp. vegetable oil

For the nachos~

1 bag of your favorite chips (I really like On the Border Rounds)

2 cups of your favorite cheese, shredded (I like jalepeno cheddar or cheddar jack) *I've made these nachos with a homemade cheese sauce, but I actually prefer the simple shredded cheese)

1/2 cup jalepenos

sour cream

lime wedges

3 chopped green onions

guacamole (from 1 avocado)

salsa

Assembly:

Pulse marinade ingredients in a food processor. Add chicken and marinate up to 4 hours (at least 30 minutes). Grill the chicken then allow it to cool before shredding it with a fork. Spread about 1/3 of the chips out on a baking sheet then top with cheese and chicken. Repeat until all of the cheese and chicken have been used. Bake for approximately 10 minutes at 375 degrees. Top with remaining ingredients and enjoy!

Chipotle Chicken and Caramelized Onion Quesadillas

As promised, here is my favorite quesadilla recipe! The spiciness of the chicken is a delicious contrast to the richness of the caramelized onion. You can just as easily serve these quesadillas as an entree or as an appetizer at your next party. Try swapping out the chicken for london broil or flank steak or omitting the meat and adding other vegetables. DELICOUS!
Yields 2 large quesadillas

Ingredients:
4 large flour tortillas
1 chicken breast (boneless, skinless)
1/4 cup vegetable oil plus 6 tbsp.
1 chipotle in adobo plus 1 tbsp. adobo sauce (you can buy this in a can)
2 cups shredded colby-jack cheese
juice of 1 lime
1 clove garlic
1 tsp. cumin
Kosher salt, black pepper
1 yellow or red onion, sliced
8 baby bella or white mushrooms, sliced

In a mini food processor (or blender), mix 1/4 cup oil, chipotle, adobo, lime, cumin, garlic and salt/pepper. Marinate chicken 2-3 hours. Grill chicken over medium-high heat for 4-5 minutes per side then allow to rest. Shred chicken using two forks. Heat 3 tbsp. oil and add onion. Cook over medium-low heat for approximately 20 minutes until caramelized. Remove from pan, add mushrooms and cook over medium heat until sauteed. Allow to cool, then mix with chicken. In a clean pan, heat 1/8 cup oil over medium heat then add one tortilla. Sprinkle with cheese, top with chicken-vegetable mixture and top with more cheese. Add the second torilla and place a heavy pan on top. Cook 2-3 minutes over medium heat then remove pan and flip with a spatula. Cook 2-3 minutes and remove, slicing with a pizza cutter. Repeat with second set of tortillas. Enjoy with sour cream, fresh salsa and guacamole!

Super Easy and Fabulous Salsa!

I make a LOT of salsa! Recently I discovered a 'cheat' way of making savory and delicious salsa. I'd actually never heard of Rotel, but the minute I tried it, I was hooked! Rotel is this great little product containing diced tomatoes and green chiles. It comes in mild and hot and can be found at just about any grocery store. I've made salsas from fresh tomatoes many times, but my husband swears that this salsa is his hands-down favorite! It's bursting with lime and garlic flavor and tastes garden-fresh. Enjoy, and come back soon to check out my guacamole, lime sour cream and grilled chicken quesadilla recipes!
Makes about 2 cups

Ingredients:
1 14 oz. can of Rotel (I typically use the traditional Rotel, not the hot or mild)
1 good pinch of Kosher salt
black pepper
juice of one lime
1 garlic clove
about 2 tbsp. of fresh cilantro (NO dried herbs, please!)
1-2 tbsp. chopped red onion

Assembly:
Pulse all ingredients in a small food processor (or you can use an immersion blender). This salsa gets better after a few hours in the refrigerator. I suggest leaving it in overnight before serving.

Mexican Chicken Soup

Recently it's gotten quite a bit colder where I live, so I started craving soup. To satisfy my craving I improvised this quick and delicious spicy chicken soup. When I gave birth to my daughter, my neighbor was kind enough to bring me a soup that was very similar to this one, and it was exactly what I needed! So when I was thinking about what kind of soup to make, Mexican chicken soup came to mind. It's simple and inexpensive to make, and you can freeze or refrigerate any leftovers. Serve this with tortilla chips, cheese and sour cream, and it will be a hit in your house!

Ingredients:

1 boneless, skinless chicken breast

6 cups of chicken broth (low sodium)

1 can of Rotel (petite diced tomatoes with jalepenos or habaneros)

1 medium potato, diced

1 yellow onion, diced

2 minced cloves of garlic

2 tbsp. olive oil

1 tsp. cumin

1/2-1 tbsp. salt

black pepper

juice of 1 lime or lemon
1 cup frozen corn

Topping suggestions:

chopped cilantro

cheddar-jack cheese

sour cream

avocado

fried tortilla strips or chips

Assembly:

Heat oil in a large pot and saute onions and potatoes for about 3-5 minutes. Add garlic and stir 1 minute. Add chicken broth and Rotel and bring to a boil. Add chicken breast, reduce heat to medium and cook 15-20 minutes until chicken is cooked through. Remove chicken breast and cool. Shred chicken breast with forks and return to pot. Add lime juice, cumin, salt and pepper and stir. Simmer for 15 minutes. Add frozen corn and cook an additional 5-10 minutes. Spoon into bowls and top with any of the toppings suggested above.

Tequila Chicken Fajitas

Being able to make an entire meal on the grill in the warm months of summer is such a great thing! Chicken fajitas (you can also substitute steak or shrimp, but only marinate shrimp for a few minutes) are mouthwatering and chock full of brightly colored vegetables. You can feel good about eating this brightly flavored dish. It's also a great way to stretch a few breasts of chicken and is great for entertaining. You can serve it with all sorts of great accompaniments; some of my favorite include roasted corn, guacamole, fresh salsa, shredded cheese (yes, I know fajitas are not traditionally served with cheese!) and flavored sour cream. Guests can put together their favorite toppings, individualizing this dish to each guest's preference.
Ingredients (serves 4):
8 flour tortillas (taco sized)
2 chicken breasts
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 small red onion, sliced
1 tsp. finely diced serrano chile pepper (you can add more or less to adjust heat)
4-6 oz. baby bella or white mushrooms, sliced
1 tsp. cumin
juice of 1/2 lime
salt, pepper

Marinade for chicken:
3 tbsp. vegetable oil
1/4 cup tequila
juice of 1 lime
1 tbsp. cumin
1 tsp. diced serrano chile
2 diced garlic cloves
1 chipotle in adobo (add more if you like extra heat)

Assembly:
Combine marinade ingredients. Marinate chicken up to 4 hours in the refrigerator. Remove chicken from the marinade and pat dry. Allow chicken to rest for 5-10 minutes out of the refrigerator to take the chill off before grilling on medium-high heat for 5-7 minutes per side, until chicken is cooked through and juices run clear. While chicken is resting, add sliced vegetables, salt, pepper, cumin and diced serrano to a sheet of tinfoil with the edges turned up. Toss with a drizzle of oil and place on the grill. Cook vegetables until the edges of the peppers begin to turn golden. Remove from heat while the veggies still have some crunch (takes about 6-8 minutes). Let chicken rest on a cutting board. You can microwave the tortillas (45 sec., covered) or wrap them in tinfoil and put them on the grill for 6-8 minutes to warm. After slicing the chicken, place it in a bowl with the vegetables and let your family or guests create their own fajita.

Cilantro-Lime Guacamole

I have a serious weakness for fresh guacamole! It's one of my absolute favorite foods, and I grow fresh cilantro in the summer just for the purpose of adding it to salsa and guacamole. It's a wonderful appetizer with chips and makes a great addition to sandwiches and a variety of Mexican dishes (my recipe for Tequila Chicken Fajitas will post on Saturday!). Whenever I make guacamole, it's gone almost immediately. Creamy and brightly flavored with lime and garlic, this guacamole is sure to be a great addition to your cooking repetoire!

Ingredients (serves 4-6):
2 Haas avocados, cores removed
juice of 1/2 lime
salt, pepper, 1 tsp. minced red onion
1 clove of garlic, finely minced with salt
1/2 serrano chile, minced (use more or less to adjust heat)
2 tbsp. minced cilantro
2 tbsp. diced Roma tomato

Assembly:
Core avocados and remove the pit. Mince the garlic and chile together (this helps ensure that you don't get a huge bite of either...you just get the flavor of each ingredient!). Add lime juice, salt, pepper, garlic, chile, red onion and cilantro to avocado and mash until creamy but still slightly chunky. Stir in tomatoes and serve immediately.