Recipe courtesy of JoAnn Cianciulli
and
Tyler Florence
Roasted Chicken Nachos With Green Chili-Cheese Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 860
- Total Fat
- 54
- Saturated Fat
- 21
- Carbohydrates
- 52
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 42
- Cholesterol
- 154
- Sodium
- 1067
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
Ingredients
4 medium tomatillos, husked and rinsed
2 jalapenos, 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 salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, at room temperature
4 cups shredded Jack cheese
1 (1-pound) bag salted corn tortilla chips
1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded
Quick Salsa:
1 pint cherry tomatoes, halved
2 green onions, white and green parts, chopped
1 jalapeno, chopped
2 handfuls fresh cilantro leaves, hand shredded
2 limes, juiced
Kosher salt and freshly ground black pepper
Sour cream and guacamole, for serving
Directions
- Bring a pot of water to a boil; add the tomatillos, jalapenos, 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 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, jalapeno, 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. 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.