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Grilled Chipotle Honey-Glazed Chicken Nachos with Monterey Jack Cheese Sauce, Avocado Relish and Charred Jalapenos

5.0(7)

by Bobby Flay·published 2016-11-18

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Main Dish

Servings

(6–8)

Total time

—

Calories / serving

—

Ingredients (37)

serves

8 boneless chicken thighschicken-thighs
1/2 cup lime juiceblime
1/2 cup light olive oilolive-oil
2 tablespoons ancho chile powderancho-chile-powder
2 tablespoons Worcestershire sauceworcestershire
1 tablespoon ground cumincumin
1 tablespoon minced garlicgarlic
2 teaspoons black pepperpepper
1 cup honeyhoney
1/4 cup canola oilcanola-oil
4 tablespoons ancho chile powderancho-chile-powder
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustarddijon-mustard
2 teaspoons ground coriandercoriander
2 teaspoons ground cumincumin
2 teaspoons Spanish paprikapaprika
Kosher salt and freshly ground black peppersalt-and-pepper
Blue corn tortilla chips, for serving
Monterey Jack Cheese Sauce, recipe follows
Avocado Relish, recipe followsavocado
Charred Jalapenos, recipe followsjalapeno
Salt and freshly ground black peppersalt-and-pepper
2 tablespoons unsalted butterbutter
2 tablespoons all-purpose flourflour
Pinch freshly grated nutmegnutmeg
2 to 2 1/2 cups whole milk, heatedmilk
16 ounces Monterey jack, gratedmonterey-jack
3 ripe Hass avocados, peeled, pitted and dicedavocado
1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)
1/2 small red onion, finely dicedred-onion
Juice of 2 limeslime
2 tablespoons canola oilcanola-oil
2 teaspoons honeyhoney
Salt and freshly ground black peppersalt-and-pepper
1/4 cup finely chopped fresh cilantrocilantro
8 jalapeno chilesjalapeno
Canola oil, for brushingcanola-oil

Instructions (8 steps)

01For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
02For the chipotle honey sauce: Whisk together the honey, canola oil, ancho chile powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside.
03Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken.
04Layer the tortilla chips, top with sauce, chicken, relish and jalapenos.
05Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes.
06Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside.
07Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined.
08Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.

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