Difference between revisions of "Roasted Chicken Nachos With Green Chili-Cheese Sauce"
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Makes 6 to 8 servings. | Makes 6 to 8 servings. | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 4 medium [[ | + | * 4 medium [[Tomatillo|tomatillos]], husked and rinsed (or used canned if unavailable) |
| − | * 2 [[ | + | * 2 [[Jalapeño|jalapeños]], stemmed |
| − | * 1/2 medium [[ | + | * 1/2 medium [[Onion|onion]], peeled and quartered |
| − | * 2 [[ | + | * 2 [[Garlic|garlic]] clove, peeled |
| − | * 1 handful fresh [[ | + | * 1 handful fresh [[Cilantro|cilantro]] leaves, coarsely chopped |
| − | * 1 [[ | + | * 1 [[Lime|lime]], juiced |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Toasting|toasted]] [[Cumin|cumin]] seeds |
| − | * Kosher (coarse or margarita) [[ | + | * Kosher (coarse or margarita) [[Salt|salt]] |
| − | * 1/4 [[ | + | * 1/4 [[Cup|cup]] [60ml] (1/2 stick) unsalted [[Butter|butter]] |
| − | * 1/4 cup all-purpose [60ml] [[ | + | * 1/4 cup all-purpose [60ml] [[Flour|flour]] |
| − | * 2 cups [[ | + | * 2 cups [[Chicken|chicken]] (480ml) [[Stock|stock]], at room temperature |
| − | * 4 cups shredded (950ml) [[ | + | * 4 cups shredded (950ml) [[Monterey Jack Cheese|Monterey Jack cheese]] |
| − | * 1 (1-[[ | + | * 1 (1-[[Pound|pound]]) (450g) bag salted corn tortilla chips |
| − | * 1 (3-pound) whole (1350g) [[ | + | * 1 (3-pound) whole (1350g) [[Roasting|roasted]] chicken, [[Meat|meat]] finely shredded, skin and bones discarded |
| − | '''Quick [[ | + | '''Quick [[Salsa|Salsa]]:''' |
| − | * 1 [[ | + | * 1 [[Pint|pint]] (570ml) cherry [[Tomato|tomatoes]], halved |
| − | * 2 green [[ | + | * 2 green [[Onion|onions]], white and green parts, chopped |
* 1 jalapeño, chopped | * 1 jalapeño, chopped | ||
| − | * 2 handfuls fresh [[ | + | * 2 handfuls fresh [[Cilantro|cilantro]] leaves, hand shredded |
| − | * 2 [[ | + | * 2 [[Lime|limes, juiced]] |
| − | * Kosher (coarse or margarita) [[ | + | * Kosher (coarse or margarita) [[Salt|salt]] and freshly ground [[Pepper|black pepper]] |
| − | * [[ | + | * [[Sour Cream|Sour cream]] and [[Guacamole|guacamole]], for serving |
==Preparation== | ==Preparation== | ||
| − | Bring a pot of water to a [[ | + | 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 [[ | + | 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. | 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 [[ | + | 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. | Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side. | ||
| − | [[Category:Chile | + | [[Category:Chile Recipes|{{PAGENAME}}]] |
| − | [[Category:Cheese | + | [[Category:Cheese Recipes|{{PAGENAME}}]] |
| − | [[Category:Chicken | + | [[Category:Chicken Recipes|{{PAGENAME}}]] |
| − | [[Category:Southwestern | + | [[Category:Southwestern American cuisines]] |
| + | |||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 16:44, 9 May 2012
Makes 6 to 8 servings.
Ingredients
- 4 medium tomatillos, husked and rinsed (or used canned if unavailable)
- 2 jalapeños, stemmed
- 1/2 medium onion, peeled and quartered
- 2 garlic clove, peeled
- 1 handful fresh cilantro leaves, coarsely chopped
- 1 lime, juiced
- 1 teaspoon toasted cumin seeds
- Kosher (coarse or margarita) salt
- 1/4 cup [60ml] (1/2 stick) unsalted butter
- 1/4 cup all-purpose [60ml] flour
- 2 cups chicken (480ml) stock, at room temperature
- 4 cups shredded (950ml) Monterey Jack cheese
- 1 (1-pound) (450g) bag salted corn tortilla chips
- 1 (3-pound) whole (1350g) roasted chicken, meat finely shredded, skin and bones discarded
Quick Salsa:
- 1 pint (570ml) 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 (coarse or margarita) salt and freshly ground black pepper
- Sour cream and guacamole, for serving
Preparation
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 green salsa (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 F (180c). 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.
