We are so excited for Daphne and Rusty’s wedding this weekend. Not only are they tying the knot but they are joining their two beautiful families as part of the celebration. Marc and I are looking forward to traveling to Dixon to capture this special day. The Fall weather is settling in which can mean one thing, perfectly cool weather for their upcoming wedding day. When I begin to think of Fall, I also think of football and the great comfort food to go along with watching the Sunday games. One of our favorite dishes to make while watching the Chicago Bears play is a big plate of nachos. We wanted to add a little bit of fun to this recipe and since Daphne and Rusty love chicken, we created Fiery Chicken Nachos for their dish. These nachos were so delicious and we know Daphne and Rusty will love these as well.
We love pairing our dishes with a great and tasty cocktail. We decided to get inspiration from Rusty and his job as a lineman to create an tastey electric lemonade. A fun blue vodka drink that is a perfect refreshing cocktail to go with our nachos.
It is shaping up to be the perfect weekend to capture a special wedding and we are looking forward to celebrating with Daphne and Rusty and their family this weekend.
Fiery Chicken Nachos
1 tbsp butter
1 tbsp flour
1 1/2 cup milk
1 cup cheddar jack
1/4 tsp cayenne pepper
1 tbsp salt
1/2 tsp garlic powder
1/2 tsp ground cumin
Penzey’s Northwoods Fire
Cut corn tortillas into quarters. Fry in 375 degree oil until golden brown. Remove from oil salt while warm.
To make fiery cheese sauce make roux. Melt 1 tbsp butter in saucepan. Slowly add flour until roux browns. Slowly add milk until roux thickens. Add cheddar jack, cayenne pepper, salt, garlic powder, and cumin. Stir frequently, simmer on warm.
Grill chicken seasoned with Penzey’s Northwoods Fire. Dice chicken.
Top each chip with cheese sauce, diced chicken, crema, avocado, tomato, queso fresco, scallions, cilantro, fresh squeezed lime juice.