Ingredients for Roasted Chicken Nachos With Green Chili Cheese Sauce
- 1 pound tomatillos (husked and rinsed)
- 2 jalapeños (seeded and roughly chopped)
- 1/2 medium onion (chopped)
- Garlic Cloves
- Cilantro Leaf
- Lime, Juice Of
- Ground Cumin
- Unsalted Butter
- All Purpose Flour
- 2 cups chicken stock
- Monterey Jack Cheese
- Corn Tortilla Chips
- Cooked Chicken
- 1 cup cherry tomatoes (halved)
- Green Onions
- Jalapeno
- Limes, Juice Of
- Salt And Pepper
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How to Make Roasted Chicken Nachos With Green Chili Cheese Sauce
- Bring 2 cups of water to a boil in a medium saucepan.
- Add 1 pound tomatillos (husked and rinsed), 2 jalapeños (seeded and roughly chopped), 1/2 medium onion (chopped), and 2 cloves garlic (minced).
- Simmer for 15 minutes, or until tomatillos are soft.
- Drain the mixture, let it cool slightly, then transfer to a blender.
- Add 1/2 cup packed cilantro, 2 tablespoons lime juice, and 1 teaspoon ground cumin to the blender.
- Puree until smooth, adding 1/4 cup water as needed to reach desired consistency. Season with salt to taste. You should have approximately 2 cups of salsa verde.
- Set the salsa verde aside.
- Make the cheese sauce: Melt 4 tablespoons of butter in a medium, thick-bottomed saucepan over medium-low heat.
- Whisk in 1/4 cup all-purpose flour until smooth. Cook for 2 minutes, stirring constantly.
- Gradually whisk in 2 cups chicken stock, simmering for 5 minutes until thickened.
- Reduce heat to low. Stir in 2 cups shredded Monterey Jack cheese until melted and smooth.
- Stir in the prepared salsa verde until fully incorporated. Remove from heat.
- Make the salsa: Combine 1 cup cherry tomatoes (halved), 1/4 cup red onion (finely chopped), 1 jalapeño (seeded and minced), 1/4 cup cilantro (chopped), and 1 tablespoon lime juice in a bowl.
- Season with salt and pepper to taste.
- Preheat oven to 350°F (175°C).
- Layer tortilla chips, shredded rotisserie chicken (about 2 cups), cheese sauce, and a sprinkle of extra Monterey Jack cheese in an oven-safe dish. Repeat layers 3-4 times.
- Bake for 5-10 minutes, or until heated through and bubbly.
- Top with the prepared salsa and serve immediately with sour cream and guacamole.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
17g
Fat
95g
Carbs
15g
