RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4797
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| Recipe Name: |
Roasted Chicken Nachos with Green Chili-Cheese Sauce - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.25 Pounds chicken, cooked, white skinned, finely shredded
1 to taste salt and pepper
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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 ΒΌ 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. |
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| Nutrition per Serving: |
| Calories: |
848 |
Total Carbs: |
22.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
201.5 |
Fat: |
41.0 |
Protein: |
75.50 |
| Fiber: |
5.24 |
Sodium: |
193.47 |
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