RCI-SN.003.0218.001
Roasted Chicken Nachos With Green Chili-Cheese Sauce
Makes 6 to 8 servings.
Prep45 min
Cook30 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- tomatillos4 mediumhusked and rinsed (or used canned if unavailable)
- jalapeños2 unitstemmed
- onion1/2 mediumpeeled and quartered
- garlic clove2 unitpeeled
- handful fresh cilantro leaves1 unitcoarsely chopped
- lime1 unitjuiced
- 1 teaspoon
- 1 unit
- [60ml] (1/2 stick) unsalted butter1/4 cup
- 1/4 cup
- chicken (480ml) stock2 cupsat room temperature
- 4 cups
- (1-pound) (450g) bag salted corn tortilla chips1 unit
- (3-pound) whole (1350g) roasted chicken1 unitmeat finely shredded, skin and bones discarded
- (570ml) cherry tomatoes1 pinthalved
- green onions2 unitwhite and green parts, chopped
- jalapeño1 unitchopped
- handfuls fresh cilantro leaves2 unithand shredded
- limes2 unitjuiced
- 1 unit
- Sour cream and guacamole1 unitfor serving
Method
1
Char the tomatillos and jalapeños (the 2 stemmed ones for the sauce) directly over a gas flame or under the broiler until blackened and blistered on all sides, about 4-5 minutes total. Transfer to a bowl and let cool slightly.
2
Combine the charred tomatillos, charred jalapeños, quartered onion, peeled garlic cloves, and coarsely chopped cilantro handful in a blender. Add the juice of 1 lime, toasted cumin seeds, and a pinch of kosher salt. Blend until smooth, then taste and adjust seasonings as needed.
3
Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
4
Gradually pour the room-temperature chicken stock into the roux while whisking constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.
4 minutes
5
Remove the pan from heat and stir in the Monterey Jack cheese until completely melted and smooth. Fold in the charred tomatillo salsa until fully incorporated, creating the green chili-cheese sauce.
6
Shred the meat from the roasted chicken finely, discarding the skin and bones. Set aside.
7
Spread the salted corn tortilla chips on a large oven-safe platter or baking sheet in a single layer. Scatter the shredded chicken evenly over the chips.
8
Preheat the oven to 350°F (175°C). Pour the warm green chili-cheese sauce evenly over the chicken and chips, ensuring good coverage throughout.
9
Bake for 8-10 minutes until the cheese sauce is bubbling and heated through.
10 minutes
10
Remove from the oven and immediately top with halved cherry tomatoes, chopped green onions (white and green parts), chopped jalapeño, and hand-shredded cilantro leaves. Squeeze the juice of 2 limes over the top and season with kosher salt and freshly ground black pepper to taste.
11
Serve immediately while the nachos are still warm and crispy, passing sour cream and guacamole on the side for guests to add to taste.