United States / Appetizer
Roasted Chicken Nachos With Green Chili-Cheese Sauce
Nachos made into a meal.
Ingredients
- tomatillo, medium; husked and rinsed; canned may be substituted4
- jalapeño, stemmed2
- onion, medium; peeled and quartered1/2
- garlic, peeled2 clove
- cilantro, fresh leaves; coarsely chopped1 handful
- lime, juiced1
- cumin seeds, toasted1 tsp
- kosher salt, coarse or margarita salt
- unsalted butter, 60 ml / 1/2 stick1/4 cup
- all-purpose flour, 60 ml1/4 cup
- chicken stock, 480 ml; at room temperature2 cup
- Monterey Jack cheese, 950 ml; shredded4 cup
- corn tortilla chips, 1 pound / 450 g; salted1 bag
- roasted chicken, whole; 3 pounds / 1350 g; finely shred meat and discard skin and bones1
- cherry tomatoes, 570 ml; halved1 pint
- green onions, white and green parts; chopped2
- jalapeño, chopped1
- cilantro, fresh leaves; hand shredded2 handful
- lime, juiced2
- kosher salt and black pepper, coarse or margarita salt; freshly ground pepper
- sour cream and guacamole, for serving
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 15 steps
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.
Drain and cool slightly, then put them in a blender.
Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a ¼ 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).
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 2–3 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.
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.
Preheat the oven to 350°F (180°C).
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 3–4 layers of the nachos, depending on the size of the platter.
Bake the nachos until they are all hot and gooey, about 5–10 minutes.
Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
