Who's Chicken Now?

I love a good appetizer. I love nachos, chicken and sweet corn. I also love spending time with Father Bean and the urchins at the Iowa State Fair.


We wrapped up our 2013 State Fair adventure at Bass Pro for some quick shopping. The Mini-Me scored some modest and comfy jeans and the Mini-Farmer Boy found a Bass Pro baseball cap and a t-shirt that looked like it had a hunting vest on it. Both were happy.


They each also found an item to help in the great fishing adventure that is on-going at our house. Mini-Me found those campy red and white bobbers and grabbed several packages of them to replace all the ones that have been lost on our treks to the Iowa River. The Mini-Farmer Boy found a lure that just couldn't be put back on the shelf. I should have looked for Hook Baiting for Dummies or a new set of rubberized gloves to handle the worms with.  I can't help it I just can't handle the wiggle of a worm when you impale it on a hook.


There were a few "we don't need that" moments but I think that eating lunch at Uncle Buck's Fishbowl when we arrived made the adventure go much smoother! We started lunch with a 1/2 order of the chicken nachos and it reminded me that I developed a knock-off recipe for those at home. We just got fresh sweet corn from our local corn stand...Hardin City Sweet Corn located at the gas station on the corner of Rocksylvania and Oak Street in Iowa Falls, Iowa. I think these will be on the menu of Hillcrest Farm's family supper table tonight. It is one of the ways the Farmer Boy will eat yicken!


Hillcrest Yicken Nachos 


Groceries:


1 Rotisserie Chicken, boned and roughly chopped, you will use 1 Cup of meat, reserve the rest for Cranberry Yicken Salad


1 bag restaurant style corn chips ( I like the Tostados gold)


1 cup Fine Shredded Cheddar Cheese


1/4 C each of Hickory smoked bbq sauce (my favorite is Famous Dave's Sweet and Sassy), sliced black olives, sliced green onions, sliced jalapeno peppers and fresh off the cob sweet corn that has been blanched and sliced from the cob


Salsa and sour cream


The Process:


Layer chips in a circle on an over proof plate with an empty oven proof bowl in the center.  Scatter chicken and cheese on top of the chips.  Place in a 450 degree oven until the cheese melts and chips are crisped.


Drizzle BBQ sauce around the chips and sprinkle garnishes across the circle.  Place a bowl of salsa in the middle and put a dollop of sour cream in the center.  Enjoy!