6 cloves garlic, minced
2 habanero chiles, stemmed and halved
3 tablespoons canola oil
1 large yellow onion, cut into 1/2-inch dice (about 2 cups)
8 canned roasted piquillo peppers, roughly chopped (about 1/2 cup)
1/2 cup white distilled vinegar
1 1/2 pounds boneless, skinless chicken thighs
4 tablespoons unsalted butter
1 cup sour cream
3 ounces good-quality blue cheese, crumbled
Ground black pepper
One 9-ounce bag good-quality tortilla chips
8 ounces low-moisture mozzarella cheese, grated
3 to 4 stalks celery with leaves, thinly sliced on the bias
Make sure your skillet is really smoking before adding the chicken to avoid sticking.
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