Honey-glazed grilled chicken nachos with cheese sauce, avocado relish, and jalapeño peppers

Ingredients:

Lemon-Chili Marinated Chicken:

• 8 boneless chicken thighs
• 1/2 cup lime juice
• 1/2 cup light olive oil
• 2 tbsp chili seasoning
• 2 tablespoons Worcestershire sauce
• 1 tbsp. l. ground cumin
• 1 tbsp. minced garlic
• 2 tsp black pepper

Honey Chipotle Sauce:

• 1 tbsp. honey
• 1/4 tbsp. canola oil
• 4 tbsp chili seasoning
• 2 - 3 tablespoons canned chipotle pepper puree in adobo sauce
• 2 tablespoons Dijon mustard
• 2 tbsp. ground coriander
• 2 tbsp. l. ground cumin
• 2 tablespoons Spanish paprika
• Table salt and freshly ground black pepper
• Blue corn chips for garnish
• Cheese sauce (see recipe below)
• Avocado Relish (see recipe below)
• Roasted Jalapeño Peppers (see recipe below)

Cheese sauce:

• 2 tbsp (30 g) unsalted butter
• 2 tbsp. flour
• 2 – 2.5 cups of heated milk
• 450 gr. grated semi-hard cheese
• Salt and freshly ground black pepper
• A pinch of freshly ground nutmeg

Avocado relish:

• 3 ripe Hass avocados, peeled and diced
• 1 serrano or jalapeño pepper, finely diced (you can add more peppers, to taste)
• 1/2 small red onion, finely diced
• Juice of 2 limes
• 2 tbsp. l. canola oil
• 2 teaspoons of honey
• Salt and freshly ground black pepper
• 1/4 cup finely chopped fresh cilantro
• Roasted Jalapeno Peppers:
• 8 jalapeño peppers
• Canola oil, for greasing

Preparation:

1. For the chicken marinade: Place the chicken thighs in a bowl. In a small container, combine the lime juice, olive oil, chili seasoning, Worcestershire sauce, cumin, garlic, and black pepper. Then marinate the chicken thighs. Cover the meat and refrigerate overnight.
2. For the honey chipotle sauce: mix honey, canola oil, chili seasoning, chipotle pepper, mustard, ground coriander, cumin, and Spanish paprika. Season with salt and pepper and set the sauce aside.
3. Preheat the grill to medium-high. Season the chicken generously with salt and pepper and place it on the grill grate at a 45-degree angle. Cook until nice grill marks appear. Carefully flip the chicken thighs and continue cooking. Brush the thighs with the honey chipotle sauce every few minutes. Once the internal temperature reaches 165°F (75°C) or the juices run clear, remove the chicken thighs from the grill after 8 minutes. Set the chicken aside for 5-10 minutes. Carve before serving.
4. Layer the blue corn chips in the dish, drizzle with the sauce, then top with the chicken, avocado relish, and jalapeños.
5. Cheese sauce:
   
   Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually pour in 2 cups of warm milk, increase the heat, bring to a simmer, and continue stirring until the sauce thickens and the flour flavor disappears, about 5 minutes.
6. Remove the sauce from the heat and slowly add the cheese, stirring constantly. Continue stirring until smooth. Season with salt, pepper, and nutmeg. Set aside.
7. Avocado relish:
   
   In a medium bowl, combine avocado, serrano pepper, onion, lime juice, oil, honey, salt, and pepper to taste. Add cilantro.
8. Roasted Jalapeno Peppers:
   
   Brush the jalapeños with olive oil, season with salt and pepper. Grill until charred, about 6 minutes.