Summer dance with instructions of tomato, corn, chicken and cheese

Nachos does not have to overloaded with heavy ingredients. Here, we use summer bounty and flavor so that they create a dish that we love to eat hot seasoned foods. The result is that a mosquito mosquito takes two sizes with sweet fly, juice tomato, salty soil, tender chicken, and cheese.

Why does this work?
Wake up the chicken with barbecue sauce that it is well-taste and moisture.
Eucocada, tomato, and red onion make a new alternative for Pico de Gallo and Guamamol.
The raised broom adds a leg, the bright taste.
Read more: Look at a new summer with Nachos Barbecue Chicken and Corn


Instructions
1.
For gray: In a small rock, vinegar, water, sugar, salt, vinegar seeds, coral seeds, pepper, and bull leaf. As long as sugar and salt are not dissolved, sometimes lightweight. Remove heat and cool for 5 minutes. Pack the 2 cup cup heat mason or other glass-cutting demolition in the canning jar. Make sure to spread socks completely, pour thin in jars. Allow to cool at room temperature, about 20 minutes. Seal Jar To Distribute And Distribute Vessels And Spices With A Tight Fitting Lid And Rotating And Rotating It. The spices will be prepared in approximately an hour, but after a few hours the best. They can refrigerate for 1 week.

2.
For boronbon barbecue chassis: a little rock, ketchup, chicken stock, sugar, vinegar, 1/4 cup borbone (60 mm), onion, dyeing, grass, soy sauce, canned sauce, hot sauce, and pepper Stir with Unless at least one third (the sauce should be like a glow) reduce the waist and reduce the heat. Taste the taste of excessive vinegar or hot sauce in the remaining sheets of bonuses and taste. The cool barbecue sauce refrigerator can be stored in a sealed container up to 1 month.

3.
For Nachos: hot oil in a 12-inch cast iron, dried oven, or medium of high heat, medium as long as it does not register 375 ° F. Adjust the flame keeping temperature. As long as the edges start with brown, working in the beach, after the dispute with the metal spider, add tortillas and loads. Feed chips and cook for adhesive and light golden brown. Transfer chips in a paper towel lace tray, sprinkle with salt, and sit for water for two to 3 minutes. Repeat with the rest of the batch. Prepare to use.

4.
Chicken mixed with bourbon barbecue sauce in a medium bowl, 3/4 cup (180 mm). Toss to coat Season with salt and pepper and add more sauces if needed.

5.
Offer the oven rack before the oven and 37 o'clock before the oven.
Take 1 1/2 chips of a ribb-9-b-13 inch baking sheet or baking dish. Half barbecco chicken pieces of cheese sauce half and top on top. Sprinkle the upper and half grid cheese with half corn male male.

6.
Layer the remaining chips on top. Drift with sauce sauce, chicken and corn. Sprinkle with jalapeños and with rest grated cheese. Catch up the cheese until cheese about 5 minutes.

7.
Filled with top and chopped cream or cream with tomato, onion, and ocodo. Garnish and cooked clay slices with flood leaves. Serve instantly.