Roasted Chicken Nachos With Green Chili-Cheese Sauce

🍴 37 ingredients 👁️ 5 views 📚 Recipes1M

Ingredients

  • 4 medium tomatillos
  • husked and rinsed
  • 2 jalapenos
  • stemmed
  • 1/2 medium onion
  • peeled and quartered
  • 2 garlic clove
  • peeled
  • 1 handful fresh cilantro leaves
  • coarsely chopped
  • 1 lime
  • juiced
  • 1 teaspoon toasted cumin seeds
  • Kosher salt
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • at room temperature
  • 4 cups shredded Jack cheese
  • 1 (1-pound) bag salted corn tortilla chips
  • 1 (3-pound) whole roasted chicken
  • meat finely shredded
  • skin and bones discarded
  • 1 pint cherry tomatoes
  • halved
  • 2 green onions
  • white and green parts
  • chopped
  • 1 jalapeno
  • chopped
  • 2 handfuls fresh cilantro leaves
  • hand shredded
  • 2 limes
  • juiced
  • Kosher salt and freshly ground black pepper
  • Sour cream and guacamole
  • for serving

Instructions

  1. Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic.
  2. Simmer for 10 to 15 minutes, until the tomatillos are soft.
  3. Drain and cool slightly, then put them in a blender.
  4. Add the cilantro, lime juice, and cumin.
  5. 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.
  6. You should have about 2 cups of this salsa verde.
  7. Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan.
  8. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
  9. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown.
  10. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken.
  11. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce.
  12. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
  13. 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.
  14. 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.
  15. Make 3 or 4 layers of the nachos, depending on the size of the platter.
  16. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
  17. Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
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