Roasted Chicken Nachos With Green Chili-Cheese Sauce Recipe - Cooking Index
Roasted Chicken Nachos With Green Chili-Cheese Sauce Recipe - Cooking Index
| 4 cups | 948ml | Tomatillos - husked, rinsed (medium) |
| 2 | Jalapenos - stemmed | |
| 1/2 | Onion - peeled, quartered (medium) | |
| 2 | Garlic clove - peeled | |
| 1 | Handful fresh cilantro leaves - coarsely chopped | |
| 1 | Lime - juiced | |
| 1 teaspoon | 5ml | Toasted cumin seeds |
| Kosher salt - to taste | ||
| 1/4 cup | 49g / 1.7oz | Unsalted butter - (1/2 stick) |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 2 cups | 474ml | Chicken stock - room temperature |
| 4 cups | 584g / 20oz | Shredded Jack cheese |
| 1 | Bag salted corn tortilla chips - (16 oz) | |
| 1 | Roasted chicken - (abt 3 lbs) - meat finely | |
| Shredded, skin and bones discarded | ||
| Quick Salsa | ||
| 1 | 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 salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Sour cream - for serving |
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 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 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 to 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.
To build these awesome nachos: Preheat the oven to 350 degrees. 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 or 4 layers of the nachos, depending on the size of the platter. 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.
This recipe yields 6 to 8 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D44) - from the TV FOOD NETWORK
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