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    You are in: Home / Recipes / Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema Recipe
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    Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema

    Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema. Photo by Starrynews

    1/1 Photo of Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    breezee1984's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Add cumin and oregano stir until fragrant bout 30 seconds.
    3. 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. 4
      Add chicken and stir until hot.
    5. 5
      Meanwhile arrange tortilla chips in a single layer in a 12 by 17 inch pan (preferably glass).
    6. 6
      Sprinkle equal portions of cheese on each chip and spoon chicken mixture on top.
    7. 7
      Bake in a 450 degree regular oven until cheese begins to bubble about 3 minutes.
    8. 8
      With a spatula, carefully transfer tortilla chips to a platter.
    9. 9
      Top each with cilantro avocado crema.
    10. 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.

    Ratings & Reviews:

    • on December 30, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2011


      Yum, we loved this! The sauce for the chicken was fantastic - flavorful and spicy, while the avocado crema added a nice cool twist. I had tortilla chip strips instead of triangles on hand, so I piled it on as a bed of nachos as opposed to build them individually. It was filling enough that we ate it as a meal. It was great. Thanks for sharing! PARTY '11.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema

    Serving Size: 1 (193 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 631.8
    Calories from Fat 316
    Total Fat 35.1 g
    Saturated Fat 8.9 g
    Cholesterol 66.7 mg
    Sodium 668.1 mg
    Total Carbohydrate 54.8 g
    Dietary Fiber 5.1 g
    Sugars 2.6 g
    Protein 26.4 g

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