Roasted Chicken Nachos With Green Chili Cheese Sauce

Recipe by ChefDebs
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a pot of water to boil.
  • Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
  • Drain, cool slightly and put them in a blender.
  • Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
  • You should have about 2 cups of this salsa verde. Put to one side.
  • Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
  • Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
  • Stir in the prepared salsa verde until incorporated and remove from the heat.
  • Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
  • To build these awesome nachos: Preheat oven to 350°.
  • Get a 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 jack cheese.
  • Make 3 or 4 layers of the nachos.
  • Bake until they are all hot and gooey, about 5 to 10 minutes.
  • Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.
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