Summer Nachos With Tomatoes Corn Chicken and Cheese Recipe

Ingredients

• For the Pickled Radishes:
• 1/2 cup red or white wine vinegar (120ml)
• 1/4 cup water (60ml)
• 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon whole mustard seeds
• 1/4 teaspoon whole coriander seeds
• 1/4 teaspoon whole black peppercorns
• 1 bay leaf
• 1 bunch radishes (about 10 to 13 radishes), tops trimmed and discarded, radishes thinly sliced
• For the Bourbon Barbecue Sauce:
• 1/2 cup ketchup (120ml)
• 1/2 cup homemade chicken stock or store-bought low-sodium chicken broth (120ml)
• 1/2 cup light brown sugar
• 1/4 cup cider vinegar (60ml), plus more if needed
• 1/4 cup plus 1 tablespoon bourbon (75ml), divided
• 1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
• 2 tablespoons Dijon mustard (30ml)
• 1 tablespoon dark molasses (15ml)
• 1 tablespoon soy sauce (15ml)
• 1 tablespoon Worcestershire sauce (15ml)
• 2 teaspoons hot sauce (10ml), plus more if needed
• 1/2 teaspoon freshly ground black pepper
• For the Nachos:
• 3 to 4 cups peanut, vegetable, or canola oil, for frying (see note)
• 20 fresh corn tortillas, cut into 6 wedges each (see note)
• 3 ears grilled shucked sweet corn, kernels sliced off with a sharp knife
• 2 cups (10 ounces) cooked shredded cooked chicken meat (see note)
• 8 ounces Pepper Jack cheese (225g), grated
• 1/4 cup thinly sliced pickled or fresh jalapeños, stemmed (and seeded, if you want to reduce their heat)
• 1 cup (5 ounces; 140g) chopped grape or cherry tomatoes
• 1/2 small red onion, cut into small dice
• 1 ripe Hass avocado, pitted, flesh scooped from skin, and cubed
• 1/2 cup sour cream or crema (120ml)
• 1/4 cup picked cilantro leaves
• 1 1/2 cups Nacho Cheese Sauce

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