View source for Roasted Chicken Nachos With Green Chili-Cheese Sauce



Makes 6 to 8 servings.

==Ingredients==

* 4 medium [[Tomatillo|tomatillos]], husked and rinsed (or used canned if unavailable)
* 2 [[Jalapeño|jalapeños]], stemmed 
* 1/2 medium [[Onion|onion]], peeled and quartered 
* 2 [[Garlic|garlic]] clove, peeled 
* 1 handful fresh [[Cilantro|cilantro]] leaves, coarsely chopped 
* 1 [[Lime|lime]], juiced 
* 1 [[Teaspoon|teaspoon]] [[Toasting|toasted]] [[Cumin|cumin]] seeds 
* Kosher (coarse or margarita) [[Salt|salt]] 
* 1/4 [[Cup|cup]] [60ml] (1/2 stick) unsalted [[Butter|butter]] 
* 1/4 cup all-purpose [60ml] [[Flour|flour]] 
* 2 cups [[Chicken|chicken]] (480ml) [[Stock|stock]], at room temperature 
* 4 cups shredded (950ml) [[Monterey Jack Cheese|Monterey Jack cheese]] 
* 1 (1-[[Pound|pound]]) (450g) bag salted corn tortilla chips 
* 1 (3-pound) whole (1350g) [[Roasting|roasted]] chicken, [[Meat|meat]] finely shredded, skin and bones discarded

'''Quick [[Salsa|Salsa]]:'''

* 1 [[Pint|pint]] (570ml) cherry [[Tomato|tomatoes]], halved 
* 2 green [[Onion|onions]], white and green parts, chopped 
* 1 jalapeño, chopped 
* 2 handfuls fresh [[Cilantro|cilantro]] leaves, hand shredded 
* 2 [[Lime|limes, juiced]] 
* Kosher (coarse or margarita) [[Salt|salt]] and freshly ground [[Pepper|black pepper]] 

* [[Sour Cream|Sour cream]] and [[Guacamole|guacamole]], for serving

==Preparation==

Bring a pot of water to a [[Boiling|boil]]; add the tomatillos, jalapeños, onion, and garlic. [[Simmer|Simmer]] for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a [[Blender|blender]]. Add the cilantro, lime juice, and cumin. [[Pureeing|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 green salsa (''salsa verde''). 
Make a [[Roux|roux]] by melting the butter over medium-low heat in a thick-bottomed [[Saucepan|saucepan]]. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or [[Whisk|whisk]] to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to [[Browning|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|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 [[Oven Temperatures|350 degrees F]] (180c). Get a very large [[Oven|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.

[[Category:Chile Recipes|{{PAGENAME}}]]
[[Category:Cheese Recipes|{{PAGENAME}}]]
[[Category:Chicken Recipes|{{PAGENAME}}]]
[[Category:Southwestern American cuisines]]

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