Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

Name: Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters bite-size shreds skinned cooked chicken (see notes); 1 to 2 canned chipotle chilies, chopped; 24 corn tortilla chips (2 3/4 in. wide); 1 teaspoons cumin seeds; 24 fresh cilantro leaves; 170 grams 1/2 cups shredded jack cheese; 1 Tbsp olive oil; 118 milliliters chopped onion; 1 teaspoons dried oregano; 2 Tbsps tomato paste; 1 Tbsp white wine vinegar

The recipe Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema could satisfy your Mexican craving in roughly 45 minutes. One serving contains 209 calories, 12g of protein, and 15g of fat. For 79 cents per serving, you get a hor d'oeuvre that serves 8. If you have cilantro leaves, to 2 chipotle chilies, onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add cumin seeds and oregano; stir until fragrant, about 30 seconds.

Ingredients you will need

Cumin Seeds

Oregano

Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes.

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Tomato Paste

Chili Pepper

Vinegar

Water

Add chicken and stir until hot.

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Whole Chicken

Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan.

Ingredients you will need

Tortilla Chips

Equipment you will use

Frying Pan

Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.

Ingredients you will need

Whole Chicken

Cheese

Bake in a 450 regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf.

Ingredients you will need

Tortilla Chips

Cilantro

Avocado

Cheese

Mexican Crema

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Oven

Spatula

Serve warm.

Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk.

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Cilantro

Lime Juice

Sour Cream

Avocado

Mexican Crema

Milk

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Bowl

Add salt to taste. Makes about 1/2 cup.

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Salt

Equipment

Ingredients

Servings:

473milliliters

bite-size shreds skinned cooked chicken (see notes)1

to 2 canned chipotle chilies, chopped 24

corn tortilla chips (2 3/4 in. wide)1teaspoons

cumin seeds 24

fresh cilantro leaves 170grams

1/2 cups shredded jack cheese 1Tbsp

olive oil 118milliliters

chopped onion 1teaspoons

dried oregano 2Tbsps

tomato paste 1Tbsp

white wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.