Chicken Nachos with Green Chili-Cheese Sauce

Chicken Nachos with Green Chili-Cheese Sauce Recipe - Mexican Cuisine

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Chicken Nachos with Green Chili-Cheese Sauce is a delicious and flavorful dish that combines tender shredded chicken, creamy green chili-cheese sauce, and crunchy tortilla chips. This recipe is perfect for a party or a casual weeknight dinner.

History

Nachos are believed to have originated in Mexico in the 1940s. The dish was created by Ignacio "Nacho" Anaya, who served a group of military wives a snack consisting of tortilla chips topped with melted cheese and jalapeños. The dish became popular in the United States and has since evolved to include a variety of toppings, including chicken, beef, and vegetables.

Ingredients

4 medium tomatillos, husked and rinsed (or use canned if unavailable)
2 jalapeños, stemmed
0.5 medium onion, peeled and quartered
2 garlic cloves, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 tsp toasted cumin seeds
kosher (coarse or margarita) salt
0.25 cup (60 ml) unsalted butter
0.25 cup all-purpose flour (60 ml)
2 cups (480 ml) chicken stock, at room temperature
4 cups (950 ml) shredded jack cheese
1 lb (450 g) bag salted corn tortilla chips
1 whole (3 lb) (1350 g) roasted chicken, meat finely shredded, skin and bones discarded

Quick Salsa

1 pt (570 ml) 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

How to prepare

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 0.25 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.

Quick Salsa

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.

Building the Nachos

To build these awesome nachos: preheat the oven to 350°F (177°C) f (180 cup).
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.

Putting it All Together

Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

Variations

Substitute the shredded chicken with ground beef or pulled pork.
Add black beans, corn, or diced tomatoes to the nachos for extra flavor and texture.
Use a different type of cheese, such as cheddar or pepper jack, for a different flavor profile.

Cooking Tips & Tricks

Make sure to roast the tomatillos, jalapeños, and onion before blending them to make the salsa verde. This will enhance the flavor of the sauce.

- Shred the chicken finely to ensure that it is evenly distributed on the nachos.

- Layer the nachos with the chicken, cheese sauce, and shredded jack cheese to ensure that each bite is packed with flavor.

Serving Suggestions

Serve Chicken Nachos with Green Chili-Cheese Sauce with guacamole, sour cream, and salsa on the side for dipping.

Cooking Techniques

Roast the tomatillos, jalapeños, and onion before blending them to make the salsa verde.

- Make a roux to thicken the cheese sauce and prevent lumps from forming.

- Layer the nachos with the chicken, cheese sauce, and shredded jack cheese to ensure even distribution of toppings.

Ingredient Substitutions

Use canned tomatillos if fresh ones are not available.

- Substitute monterey jack cheese for the shredded jack cheese.

- Use store-bought salsa verde if you don't have time to make it from scratch.

Make Ahead Tips

The salsa verde and cheese sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- The shredded chicken can be cooked in advance and stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the nachos on a large platter garnished with fresh cilantro leaves and lime wedges. - Arrange the nachos in individual serving bowls for a more elegant presentation. - Top the nachos with sliced jalapeños or pickled red onions for a pop of color and flavor.

Pairing Recommendations

Serve Chicken Nachos with Green Chili-Cheese Sauce with a cold beer or a margarita for a refreshing drink pairing.

- Pair the nachos with a side salad or grilled vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftover nachos in an airtight container in the refrigerator for up to 2 days.

- To reheat, place the nachos on a baking sheet and bake in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Nachos with Green Chili-Cheese Sauce contains approximately 400 calories.

Carbohydrates

Each serving of Chicken Nachos with Green Chili-Cheese Sauce contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chicken Nachos with Green Chili-Cheese Sauce contains approximately 25 grams of fat.

Proteins

Each serving of Chicken Nachos with Green Chili-Cheese Sauce contains approximately 20 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese and butter) and wheat (flour). It may also contain soy if the tortilla chips are made with soybean oil.

Summary

Chicken Nachos with Green Chili-Cheese Sauce is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Chicken Nachos with Green Chili-Cheese Sauce is a delicious and satisfying dish that is perfect for a party or a casual weeknight dinner. With a flavorful green chili-cheese sauce, tender shredded chicken, and crunchy tortilla chips, this dish is sure to be a crowd-pleaser. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Chicken Nachos with Green Chili-Cheese Sauce. It was a warm summer day, and I had just finished attending a cooking demonstration at the local farmer's market. The chef had prepared a delicious dish of nachos with a twist - a green chili-cheese sauce that had me hooked from the first bite. I knew I had to recreate it at home.

As I made my way through the bustling market, I couldn't stop thinking about the nachos I had just tasted. I stopped by the produce stand to pick up some fresh ingredients - ripe tomatoes, crisp bell peppers, and spicy green chilies. I also grabbed a rotisserie chicken from the butcher, knowing it would add the perfect amount of savory flavor to the dish.

When I got home, I laid out all my ingredients on the kitchen counter and started to work. I diced the tomatoes and peppers, shredded the chicken, and grated the cheese. I then started on the green chili-cheese sauce, sautéing the chilies in butter until they were soft and fragrant. I added some flour to make a roux, and then slowly poured in some milk to create a creamy sauce. Finally, I stirred in the grated cheese until it was smooth and melted.

Once the sauce was done, I assembled the nachos on a baking sheet - a layer of crispy tortilla chips topped with the shredded chicken, diced vegetables, and a generous drizzle of the green chili-cheese sauce. I popped the tray in the oven until the cheese was bubbling and golden brown, and then I eagerly dug in.

The first bite brought back memories of that sunny day at the farmer's market. The combination of flavors was perfect - the spicy green chilies, the creamy cheese sauce, and the tender chicken all came together in a symphony of deliciousness. I knew I had found a new favorite recipe.

As I savored each bite of the nachos, I couldn't help but think about all the recipes I had collected over the years. Each one held a special place in my heart, a memory of where I had learned it and the people who had shared it with me. From my own mother's meatloaf recipe to my aunt's famous chocolate cake, each dish was a part of my culinary journey.

But this recipe for Chicken Nachos with Green Chili-Cheese Sauce was different. It was a reminder of the joy of discovery, of trying something new and finding that it exceeded all expectations. It was a testament to the power of food to bring people together, to create memories that would last a lifetime.

And so, as I finished my plate of nachos, I made a promise to myself to share this recipe with my family and friends. To pass on the tradition of cooking and eating together, of savoring each bite and creating new memories. Because at the end of the day, that's what cooking is all about - bringing joy and nourishment to those we love. And this recipe for Chicken Nachos with Green Chili-Cheese Sauce would always hold a special place in my heart as a reminder of that simple truth.