Cookbook:Roasted Chicken Nachos With Green Chili-Cheese Sauce

Cookbook | Ingredients | Recipes

Nachos made into a meal. Makes 6 to 8 servings.


Quick Salsa:


  1. Bring a pot of water to a boil; add the tomatillos, jalapeños, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft.
    1. Drain and cool slightly, then put them in a blender.
    2. 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 green salsa (salsa verde).
  2. Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan.
    1. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
    2. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown.
    3. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken.
    4. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce.
  3. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
  4. Make a quick salsa by combining the cherry tomatoes, onions, jalapeño, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
  • To build these awesome nachos:
  1. Preheat the oven to 350 degrees F (180c).
  2. 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.
  3. Make 3 or 4 layers of the nachos, depending on the size of the platter.
  4. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
  • Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.