Exactly what can one do to nachos to make them different. I’m sure the others will find ways but I drew a blank. Suddenly it hit me, rather than modifying a nacho dish, deconstruct it and wrap it around a chicken leg! So began my mad scientific method of creating this dish. Even though I seared the chicken before baking, I think that might have been overkill. In other words, uh, I don’t think you need to do that step and the chicken should still out crispy. It was very tasty with an occasional hint of corn, bell pepper and/or jalapeno. The dish was well received by my taste-testers and my wife says this can be done again very soon. As a side note … I don’t see why this recipe couldn’t be used for wings, too. Rather than Buffalo Wings; try Nacho Wings!
Nacho Chicken Legs
- 1 c tomato ketchup
- 1 c mixed-color diced bell peppers
- 1 seeded jalapeno (add more if you like heat!)
- 1 c diced onion
- 1/2 T garlic powder
- 1 tsp paprika
- 1/2 tsp ginger
- 1 T soy sauce
- 1 tsp salt
- 1/2 tsp pepper
- 12 chicken legs
- 2 c finely crushed yellow tortilla chips
- cheddar cheese, as needed
- olive oil, as needed
- Preheat oven to 350.
- Place the first 10 ingredients together in a blender and puree. Note: you may want to make double size, keep 1/2 for dipping.
- Place puree and chicken legs in a bag to marinate for 30-60 min. NOTE: Do NOT use marinade sauce for dipping. Raw chicken!!
- Crush the chips using a rolling-pin, measure out at least 2 cups
- Make sure chicken leg is well coated w/ puree then roll in crushed chips to coat. Note: This is where I seared them in olive oil - your call, I don't think it necessary.
- Place legs on oiled baking sheet, put in oven.
- Bake for 60-90 min, start checking at 60 min, 90 min should be done. Note: depending on size of legs, could take upwards of 120 min (2 hrs).
- Remove from oven and grate cheddar cheese over them before serving.