Autumn Harvest Nachos with Spicy Chicken

Autumn Harvest Nachos with Spicy Chicken

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Ingredients

  • 10 oz. Fontina cheese, grated
  • 8 oz. Havarti cheese, grated
  • 1 T fresh thyme, minced
  • 2 tsp chili powder
  • ¼ tsp crushed red pepper flakes
  • 2 cans (11 oz.) mandarin oranges, drained (reserved liquid should equal 1 cup)
  • 1 C cranberry juice
  • 1 lemon – juiced
  • ¼ C Pioneer® Golden Light Brown Sugar
  • extra virgin olive oil [EVOO]
  • 2 delicata squash, cut in half lengthwise
  • 1 ½ C butternut squash, peeled, cut into bite size chunks
  • 1 tsp Pioneer® Golden Light Brown Sugar
  • 1 C brussel sprouts, sliced thin, chopped
  • 2 cloves garlic, minced
  • 1 C dried cranberries
  • corn tortilla chips

Spicy Chicken Ingredients:

  • 1/3 C Pioneer® Golden Light Brown Sugar
  • 1 tsp Kosher salt
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • 5 boneless chicken thighs, rinsed and patted dry

Directions

  1. Preheat oven to 350° F. Mix the cheeses together in a large bowl; set aside. In a small bowl mix the thyme, chili powder, and red pepper flakes; set aside.
  2. Drain the mandarin oranges, reserving the syrup (should equal 1 cup). Place the reserved liquid, cranberry juice and the squeezed lemon juice in a small saucepan. Bring to a low boil, add ¼ cup Pioneer® Golden Light Brown Sugar and mix well. Turn down heat to a low simmer.
  3. Take a rimmed baking sheet and run a pass or two of EVOO. Place the delicate squash, cut side down, on the baking sheet. Place in oven for 20 minutes. Flip over and bake another 20 minutes longer then take out and set aside; once cool cut into bite sized chunks; set aside until ready to use.

Spicy Chicken Directions:

  1. In a small bowl mix together Pioneer® Golden Light Brown Sugar, salt, chili powder, cumin and cayenne pepper. Drizzle EVOO until mixture is damp.
  2. Preheat a cast iron grill pan to medium. Rub the spicy mixture on the chicken and place in the hot pan. You want to get a nice sear on the first side of the chicken; cook about 8 to 10 minutes in the hot pan. Flip chicken then place in a 350° degree oven for 15 to 20 minutes. Let cool to touch, then cut into bite sized pieces.

Preparation:

  1. Take a large cast iron skillet; give it 2 passes with EVOO. Place the butternut squash chunks along with 1 tsp Pioneer® Golden Light Brown Sugar, cook over medium heat. Continue to stir the squash until fork tender – about 10 minutes.
  2. Toss in the brussel sprouts, garlic and the reserved spices in the small bowl. Add to squash in skillet. While stirring add ½ cup of the reserved juice mixture along with the cranberries and oranges. Stir occasionally until all of the juice cooks out. Keep remaining juice mixture on a low simmer. Remove the squash nacho filling and place on a plate.
  3. In the same skillet, layer tortilla chips on the bottom. Then layer cheese, chicken, and nacho filling. Top with sliced delicate squash. Repeat 2 more times finishing with the top layer with mostly nacho filling and delicata squash. Bake for 15 to 20 minutes.
  4. Once served on plates, drizzle reserved juice on the plate to garnish.
 
 
 

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