Nachos Blanco with Roasted Jalapeno Salsa

Name: Nachos Blanco with Roasted Jalapeno Salsa
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 118 milliliters chicken broth; 1 Tbsp flour; 59 milliliters chopped fresh cilantro; 2 cloves garlic; 237 milliliters heavy cream; 3 green jalapenos, halved and seeded; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lime juice; 2 Tbsps olive oil; 59 milliliters chopped onion; 1 mediums onion; 1 rotisserie chicken, meat and skinless from the bones and shredded; 1 Tbsp vegetable oil; 6 servings Vegetable oil, for frying; 113 grams white Cheddar cheese, shredded; 10 white corn tortillas, stacked and cut into 6 equal wedges

You can never have too many hor d'oeuvre recipes, so give Nachos Blanco with Roasted Jalapeno Salsan a try. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 771 calories, 47g of protein, and 54g of fat. A mixture of jalapenos, heavy cream, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

For the chips: In a large frying pan pour enough oil to fill it 1-inch deep, and heat it to 360 degrees F. When the oil begins to swirl add the tortilla wedges in batches and fry, flipping once until golden and a light tap sounds hollow, about 4 minutes total.

Ingredients you will need

Tortilla

French Fries

Cooking Oil

Equipment you will use

Frying Pan

Remove to a paper towel-lined plate and sprinkle each batch with a pinch of salt as they are placed on the plate.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Transfer evenly to serving plates or a platter.

Meanwhile make the jalapeno salsa: On a baking sheet toss the jalapeno halves, onion, and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeno halves. Season with salt and pepper, and roast in the oven until the jalapenos begin to blacken and char along with the onions, about 20 to 25 minutes.

Ingredients you will need

Salt And Pepper

Garlic

Jalapeno Pepper

Olive Oil

Onion

Salsa

Equipment you will use

Baking Sheet

Oven

Remove from the oven and place all the ingredients, oil included, into a food processor.

Ingredients you will need

Cooking Oil

Equipment you will use

Food Processor

Oven

Add the cilantro, chicken stock, and lime juice, blend until smooth, taste and season with salt. Set aside.

Ingredients you will need

Chicken Stock

Lime Juice

Cilantro

Salt

For the cheese sauce: In a small saucepan on medium heat, add the butter, oil, onion, pinch salt and couple grinds pepper.

Ingredients you will need

Cheese Sauce

Butter

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Saute until the onions are tender, then add the flour and cook until it stops foaming, but does not brown, about 2 minutes.

Ingredients you will need

Onion

All Purpose Flour

Add the heavy cream and stir until thickened, about 5 minutes.

Ingredients you will need

Heavy Cream

Add the cheese and stir until melted. Keep warm.

Ingredients you will need

Cheese

To assemble the nachos, layer the chips on a platter and scatter with the shredded chicken, drizzle cheese sauce, and finish by topping with some of the jalapeno salsa.

Ingredients you will need

Shredded Chicken

Cheese Sauce

Jalapeno Pepper

French Fries

Salsa

Equipment

Ingredients

Servings:

1Tbsp

butter 118milliliters

chicken broth 1Tbsp

flour 59milliliters

chopped fresh cilantro 2cloves

garlic 237milliliters

heavy cream 3

green jalapenos, halved and seeded 6servings

Kosher salt 6servings

Kosher salt and freshly ground black pepper 2Tbsps

fresh lime juice 2Tbsps

olive oil 59milliliters

chopped onion 1mediums

onion 1

rotisserie chicken, meat and skinless from the bones and shredded 1Tbsp

vegetable oil 6servings

Vegetable oil, for frying 113grams

white Cheddar cheese, shredded 10

white corn tortillas, stacked and cut into 6 equal wedges

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.