I'd just gotten some amazing local (Lancaster, close enough), fresh-picked tomatoes when I came across this recipe. They were heavenly in this marinade! I'm so happy to have the farmers market up and running! Next time I make this recipe (and there will be a next time), I'm going to get the "chips" crispier and use fresh shredded mozzarella cheese. I hate when each nacho doesn't have a even serving of cheese. Also, as I've mentioned before, I really need to get better at balsamic reductions. I'll also take a better picture.
Chicken Caprese Nachos with Marinated Tomatoes
from Iowa Girl Eats
4 burrito-sized flour tortillas (I used Carb Balance from Mission)
1 lb chicken greasts, cooked and shredded (2-3 breasts)
8 oz. fresh mozzarella cheese, shredded or cubed
1 cup balsamic vinegar
For marinated tomatoes:
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup fresh basil, chopped
4 cloves garlic, smashed
1 tsp sugar
salt and pepper to taste
1 lb vine-ripened tomatoes, seeded and chopped (3-4 tomatoes)
Marinated tomatoes: Whisk together all ingredients except tomatoes in a medium bowl. Add tomatoes and toss to coat. Cover and refrigerate 15 minutes to 24 hours. Remove garlic cloves before serving.
In a small saucepan, bring balsamic to a boil, then lower heat to medium and simmer until it's the consistency of thin maple syrup, about 15 minutes. Let cool.
Preheat oven to 400F. Cut flour tortillas into 8 wedges each. Place on a foil- or parchment-lined baking sheet, sprayed with cooking spray. Spray wedges with a generous amount of cooking spray. Bake 3-4 minutes or until wedges are getting pretty crispy. Top with shredded chicken and cheese and bake 4-5 more minutes until cheese is melted and bubbly. Top with cooled balsamic drizzle and serve with marinated tomatoes.