Roasted Chicken Nachos with Green Chili-Cheese Sauce
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Roasted Chicken Nachos with Green Chili-Cheese Sauce - Copy', recipe_ethnic = 7, recipe_base = 3, recipe_course = 4, recipe_prep_time = '25.00', recipe_ptime = 1, recipe_cook_time='35.00', recipe_ctime = 1, recipe_itime = 1, recipe_inactive = '0.00', recipe_difficulty=1, recipe_num_servings=6, recipe_temp='350', recipe_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, limejuice, and cumin. Puree for a few seconds to blend, and then pour in about a ¼ 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 limejuice in a bowl. Season with salt and pepper, tossing to combine.
To build these awesome nachos: Preheat the oven to 350 degrees. 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.', recipe_comments='', recipe_source=20, recipe_cost='1.690', recipe_owner='lindy', recipe_calories = 848, recipe_fat = '41.05', recipe_carbs = '22.82', recipe_chol = '201.50', recipe_netcarbs = '0.00', recipe_protein = '75.50', recipe_fiber = '5.24', recipe_ww_pts = '11.04', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '193.47' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '0', recipe_tested = 1 , recipe_orig_serve = 6, recipe_equip = ''
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