Grilled Chipotle Honey-Glazed Chicken Nachos with Monterey Jack Cheese Sauce, Avocado Relish and Charred Jalapenos
INGREDIENTS
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8 boneless chicken thighs
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1/2 cup lime juiceb
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1/2 cup light olive oil
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2 tablespoons ancho chile powder
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2 tablespoons Worcestershire sauce
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1 tablespoon ground cumin
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1 tablespoon minced garlic
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2 teaspoons black pepper
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1 cup honey
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1/4 cup canola oil
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4 tablespoons ancho chile powder
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2 to 3 tablespoons pureed canned chipotle chiles in adobo
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2 tablespoons Dijon mustard
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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2 teaspoons Spanish paprika
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Kosher salt and freshly ground black pepper
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Blue corn tortilla chips, for serving
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Monterey Jack Cheese Sauce, recipe follows
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Avocado Relish, recipe follows
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Charred Jalapenos, recipe follows
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 to 2 1/2 cups whole milk, heated
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16 ounces Monterey jack, grated
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Salt and freshly ground black pepper
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Pinch freshly grated nutmeg
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3 ripe Hass avocados, peeled, pitted and diced
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1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)
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1/2 small red onion, finely diced
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Juice of 2 limes
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2 tablespoons canola oil
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2 teaspoons honey
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Salt and freshly ground black pepper
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1/4 cup finely chopped fresh cilantro
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8 jalapeno chiles
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Canola oil, for brushing
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