Roasted Chicken Nachos With Green Chili-Cheese Sauce

Name: Roasted Chicken Nachos With Green Chili-Cheese Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 pint cherry tomatoes, halved; 473 milliliters chicken stock, at room temperature; 2 handfuls fresh cilantro leaves, hand shredded; 454 grams salted corn tortilla chips; 8 servings Sour cream and guacamole, for serving; 1 teaspoon toasted cumin seeds; 59 milliliters all-purpose flour; 1 handful fresh cilantro leaves, coarsely chopped; 2 garlic clove, peeled; 2 green onions, white and green parts, chopped; 946 milliliters shredded Jack cheese; 1 jalapeno, chopped; 2 jalapenos, stemmed; 1 lime, juiced; 2 limes, juiced; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground black pepper; 1 mediums onion, peeled and quartered; 1 kilograms whole roasted chicken, meat finely shredded, skin and bones discarded; 4 mediums tomatillos, husked and rinsed; 59 milliliters (1/2 stick) unsalted butter

Roasted Chicken Nachos With Green Chili-Cheese Sauce might be just the Mexican recipe you are searching for. For $3.11 per serving, you get a hor d'oeuvre that serves 8. One serving contains 1032 calories, 62g of protein, and 66g of fat. A mixture of tomatillos, juice of lime, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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.

Ingredients you will need

Tomatillos

Jalapeno Pepper

Garlic

Onion

Water

Equipment you will use

Pot

Drain and cool slightly, then put them in a blender.

Equipment you will use

Blender

Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.

Ingredients you will need

Salsa Verde

Lime Juice

Cilantro

Cumin

Water

Salt

Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to 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 into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.

Ingredients you will need

Chicken Stock

Base

Green Chili Pepper

Monterey Jack Cheese

Salsa Verde

Butter

All Purpose Flour

Equipment you will use

Wooden Spoon

Sauce Pan

Whisk

Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.

Ingredients you will need

Cherry Tomato

Salt And Pepper

Lime Juice

Cilantro

Jalapeno Pepper

Onion

Salsa

Equipment you will use

Bowl

To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter.

Ingredients you will need

Shredded Chicken

Tortilla Chips

Cheese Sauce

Equipment you will use

Oven

Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.

Equipment you will use

Oven

Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

Ingredients you will need

Sour Cream

Tomato

Salsa

Equipment

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. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.