Chicken Nachos with Green Chili-Cheese Sauce

by user Elocina

Info
Cook Time:

Serves: 6 to 8

Ingredients

 * 4 medium tomatillos, husked and rinsed (or used canned if unavailable)
 * 2 jalapeños, stemmed
 * 1/2 medium onion, peeled and quartered
 * 2 garlic cloves, peeled
 * 1 handful fresh cilantro leaves, coarsely chopped
 * 1 lime, juiced
 * 1 teaspoon toasted cumin seeds
 * Kosher (coarse or margarita) salt
 * 1/4 cup [60ml] (1/2 stick) unsalted butter
 * 1/4 cup all-purpose [60ml] flour
 * 2 cups (480ml) chicken stock, at room temperature
 * 4 cups (950ml) shredded Jack cheese
 * 1 (1-pound) (450g) bag salted corn tortilla chips
 * 1 (3-pound) whole (1350g) roasted chicken, meat finely shredded, skin and bones discarded

Quick Salsa

 * 1 pint (570ml) cherry tomatoes, halved
 * 2 green onions, white and green parts, chopped
 * 1 jalapeño, chopped
 * 2 handfuls fresh cilantro leaves, hand shredded
 * 2 limes, juiced
 * Kosher (coarse or margarita) salt and freshly ground black pepper
 * Sour cream and guacamole, for serving

Directions
1.Bring a pot of water to a boil; add the tomatillos, jalapeños, onion, and garlic.

2.Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender.

3.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.

4.You should have about 2 cups of this green salsa (salsa verde).

5.Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan.

6.Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.

7.Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown.

8.Gradually whisk in the chicken stock and simmer for 8 minutes to thicken.

9.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.

Quick Salsa
1.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.

Building the Nachos
1.To build these awesome nachos: 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.

Putting it All Together
1.Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

Source

 * Roasted Chicken Nachos with Green Chili-Cheese Sauce from the Wikibooks Cookbook -- original source of recipe, licensed under the GNU Free Documentation License

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