Roasted Chicken Nachos With Green Chili-cheese Sauce
From lanabade 14 years ago
- 35 minutes to make
- Serves 6
This is a great addition to your favorite nacho receipes and fun delish food for parties or game nights!
Ingredients
- 4 medium tomatillos,husked and rinsed shopping list
- 2 jalapenos,stemmed shopping list
- 1/2 medium onion,peeled and quartered' shopping list
- 2 garlic cloves/peeled shopping list
- 1 handfull cilantro leaves/coarsely chopped shopping list
- 1 lime,juiced shopping list
- 1 tsp. cumin seeds shopping list
- kosher salt shopping list
- 1/4 stick unsalted butter(1/2 stick)1/4 cup all=purpose flour2 cups good chicken stock/room temperature shopping list
- 4 cups shredded jack cheese. shopping list
- 1 (1 pound)bag salted corn tortilla chips shopping list
- 1 (3lb.)whole roasted chicken/meat finely shredded/discard all skin and bones (I like rotiserre chickens ,plain flavored) shopping list
- Quick salsa: shopping list
- 1 pint cherry tomatoes shopping list
- 2 green onions,white and green parts/chopped1 jalapeno,chopped. shopping list
- 2 handfulls fresh cilantro leaves/hand shredded.2 limes/juiced.kosher salt and freshly ground black pepper. shopping list
- sour cream ang guacamole,for serving. shopping list
How to make it
- Bring a pot of water to a boil.
- Add the tomatillos,jalapenos,onion,and garlic.
- Simmer for 10 to 15 minutes.,until the tomatillos are soft.
- Drain and cool slightly.
- Then put into a blender,
- Add the cilantro,lime juice,and cumin.
- Puree for a few seconds t blend
- Then pour in about 1/4 cup of water and process to a coarse puree;
- Taste and season with a generous pinch of salt.
- You should have now about 2 cups of this "SALSA VERDE"
- Make a rux by melting the butter over medium-low heat in a thick-bottomed sauce pan.
- Justas the foam subsides,sprinkle in the flour,stirring consantly with a wooden spoonor a whisk to prevent lumps.~
- Cook for 2-3 minutes to remove starchy taste from the flour,do not let it brown!
- Gradually whisk in the chicken stock and simmer for 8 minutes to thicken.'
- Once you have a good base,fold in 2 cups of the shredded Jack cheese.
- Mix until completely melted in the sauce.
- Stir in the prepared Salsa Verde until incorporated.
- Remove the green chili cheese sauce from the heat.
- Make a quick salsa by combining the chery tomatoes,onions,jalapeno,clantro,and limejuice in a bowl.
- Season to your taste with salt and peper,tossing to combine.
- To build these incredible nachos:
- PREHEAT oven to 350 degrees.
- Get a very large ovn-proof platter and cover it with a few andfulls of tortilla chis.
- follow with a portian of the shredded chicken,a coating of the cheese sauce
- and a nice sprinkle of remaining shredded Jack cheese.
- mak 3 or 4 layers of the nachos,depending on the size of the platter.
- BAKE:nachos untl all hot and gooey,about 5-10 minutes.
- Spoon the tomato salsa over the top of the nachos and serve with a dish of sour cream on the side.
- INCREDABLE!!!!!!!!!!
The Rating
Reviewed by 12 people-
Love the sound of this one! Thanks Lana
jett2whit
in Union City loved it
-
Sounds good. Thanks for the recipe.
tablescape
in loved it
-
A real delicous recipe.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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