Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema

READY IN: 30mins
Recipe by breezee1984

These appetizers are AWESOME! I found the recipe in a copy of Sunset magazine from my mothers house years ago and added my own touches--enjoy! Note: The best way for the chicken is to purchase a deli chicken about 2 pounds.

Top Review by Crunchy Numbers

Wow, these are better than any restaurant nachos! I'm not sure if the recipe author really intended to list 2 CUPS of chopped chipotles, but I just used 2 chipotle peppers and it was plenty spicy. I added a little extra water and an extra splash of white wine, and used two shredded chicken breasts. Worked out great; not too dry but not too soupy either, and the chips stayed crisp. I made homemade chips by cutting white corn tortillas into wedges and frying in about 1/4 inch of hot oil. They cook up fast and taste so much fresher than bagged chips.

Ingredients Nutrition

Directions

  1. In a 2 1/2 to 3 quart pan over medium high heat frequently stir onion in olive oil until onion begins to brown 4 to 7 minutes.
  2. Add cumin and oregano stir until fragrant bout 30 seconds.
  3. Add chiles, tomato paste, white wine, and 1/2 cup water,bring to a boil, then reduce heat and simmer gently, stirring often, to blend favors about 5 minutes.
  4. Add chicken and stir until hot.
  5. Meanwhile arrange tortilla chips in a single layer in a 12 by 17 inch pan (preferably glass).
  6. Sprinkle equal portions of cheese on each chip and spoon chicken mixture on top.
  7. Bake in a 450 degree regular oven until cheese begins to bubble about 3 minutes.
  8. With a spatula, carefully transfer tortilla chips to a platter.
  9. Top each with cilantro avocado crema.
  10. Mix all left over ingredients to make the cilantro avocado crema, except the sour cream/ yogurt. Add last to chips and top each with a cilantro leaf.

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