Pineapple Adobo Chicken Nachos

Chicken Marinade Ingredients

• 6-8 Boneless Skinless Chicken Thighs
• 2 C Olive Oil
• Juice of 2 Limes
• 1 Jalapeno
• 1/4 Cup Cilantro
• 6 Cloves Garlic
• 1/2 C Soy Sauce
• 1/2 cup Crove Food Co. Fajita Rub & Seasoning
• 1/2 cup Pineapple, diced
• 4 oz. Chipotles in Adobo Sauce, canned 

Directions

1. Combine all the marinade ingredients in a ziplock bag. Add chicken thighs and mix thoroughly. 
2. Place in refrigerator and marinate for 2-12 hours.

Queso Ingredients

• 2 Tbsp Butter
• 2 Cups Milk
• 1 Tbsp Crove Food Co. Fajita Rub & Seasoning
• 1 Lb. of White American Cheese
• 2 Tbsp Diced Green Chiles
• Juice from ½ Lime

Directions

1. Melt butter and add flour. Stir and cook for 60 seconds. 
2. Add Milk and seasonings. Stir in diced green chiles and then slowly add in your cheese. Add more cheese to increase the thickness and more milk to make it more thin. Stir over medium heat until everything is fully melted.

Tortilla Chip Ingredients

• 1 Package of Yellow Corn Tortillas
• Oil for frying (vegetable and canola work great)
• Salt
• Lime Juice

Directions

1. Preheat your oil to 350 degrees.
2. Cut your tortillas into quarters and add them to the hot oil.
3. Fry for 3-5 minutes or until they are golden brown and crispy
4. Finish with salt and fresh lime juice.

Pineapple Pico de Gallo Ingredients

• 4 Roma Tomatoes
• ½ White Onion
• 1 Jalapeno
• ¼ Cup Cilantro
• 1-2 Cloves of Garlic
• 2 Tbsp Crove Food Co. Fajita Rub & Seasoning
• Juice of 1 Lime
• 1/2 cup Pineapple, finely diced

Directions

1. Dice the tomatoes, onion, jalapeno, garlic, cilantro, and pineapple and add to a bowl.
2. Add in the seasonings and lime juice. 
3. Stir and refrigerate until ready to serve.

Nacho Directions

1. Grill your chicken over high heat. We grilled it for 5 minutes before flipping it and grilled it until it reached 165 degrees internal. 
2. Remove the chicken, hit it with some fresh lime juice, and let it rest for 5-10 minutes before cutting into bite sized pieces.
3. Get a larger pot and sprinkle some of your pico in the bottom. Next add your queso and chicken and then your chips. Repeat this process in layers to allow for even distribution of your toppings. Place a plate or cooking tray over the large pot and flip it upside down to reveal your nachos! If you use store bought chips, they will get soggy pretty quickly compared to homemade chips so do not assemble the nachos until you are ready to eat.

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