Chef Gone Mad | Grilled Chicken Doritos
- 4-6 Chicken Tenders
- 4 Tablespoons Olive Oil
- 3 Tablespoons Chef Gone Mad Smoked Garlic Salt
- 4 Tablespoons Chef Gone Mad Cajun Nola
- 3 Tablespoons Louisiana Hot Sauce
- 1 Cup Heavy Cream
- Nacho Cheese
- 2 oz. Sliced Yellow or Red Ball Pepper
- Nacho Jalapeños Peppers
- Shredded Mixed Cheese
Rinse chicken tenders with vinegar and dry thoroughly. Pour 2 tablespoons of olive oil on chicken tenders. Season chicken tenders with Louisiana Hot Sauce, and Chef Gone Mad "Cajun Nola" and "Smoked Garlic Salt". Add chicken tenders to a med-high pre-heated skillet or frying pan. Add a little more Cajun Nola just because. Cooked tenders on both sides for 6-7 minutes each. Once done, removed chicken tenders from the skillet and let rest for 10 minutes before cutting them into bite size.
Sauté Bell Peppers and Jalapeños for five minute on Med High heat. Add in bite size chicken for two extra minutes. Turn off heat and set aside.
In a separate pot whisk together heavy cream and nacho cheese for two to three minutes. Turn off fire when done. add in 1 Tablespoon of Cajun Nola and mix well.
Place Doritos on plate, add shredded mix cheese on top of Doritos. Add nacho cheese on top followed by chicken and peppers. Boom!! There you have it game time Grilled Chicken Doritos.
Fun Facts about Dorita
1.)They're scientifically engineered to make you crave them
2.)They are primarily consumed during primetime.
3.)In the early days of Disneyland, a restaurant named Casa de Fritos invented Doritos by repurposing stale tortillas they bought from a local vendor.