Roasted Chicken Nacho Platter With Green Chili Queso Food

GREEN CHILE QUESO

Steps:

• Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE

Steps:

• Bring a pot of water to boil.
• Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
• Drain, cool slightly and put them in a blender.
• Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
• You should have about 2 cups of this salsa verde. Put to one side.
• Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
• Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
• Stir in the prepared salsa verde until incorporated and remove from the heat.
• Make the 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 oven to 350°.
• Get a 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 jack cheese.
• Make 3 or 4 layers of the nachos.
• Bake until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.

ROASTED CHICKEN NACHO PLATTER WITH GREEN CHILI QUESO

Steps:

• 1) Bring a pot of water to a boil, add tomatillos, onion, jalapeno and garlic and simmer, uncovered for 10 to 15 minutes, or until tomatillos are tender. Drain. In a blender or food processor, added vegetables with 1/4 cup water, cilantro, cumin & lime juice and process until smooth. Allow salsa verde to cool slightly. 2) In a medium saucepan, melt butter and flour to form a roux. Cook until bubbly and slightly darkened, about 2-3 minutes. Whisk in chicken stock and cook until slightly thickened, about 8 minutes. Lower heat and stir 2 cups of cheese into the cheese sauce. Remove from heat and stir in salsa verde. 3) On a microwave safe platter, spread a thin layer of refried beans. Top with chicken. Cover platter with microwave-safe plastic wrap and microwave on high until beans and chicken are warmed, 3-5 minutes. Remove plastic wrap and add queso sauce, and remaining 2 cups of cheese. Microwave uncovered until cheese is melted, about 5 minutes. 4) Garnish nacho platter with your favorite nacho toppings, including chopped green onions, chopped tomato, olives, sour cream and guacamole. Serve with chips.

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Steps:

• 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.

CHICKEN CHILI NACHOS

Steps:

• In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through., Arrange the tortilla chips on 2 large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.