ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE
These were shown on the Food Network channel. They looked so yummy that I'm going to make them for the Super Bowl. Serve with sour cream and guacamole. To save time buy a rotisserie chicken from the grocery store.
Provided by ChefDebs
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 882.9, Fat 48.5, SaturatedFat 19.1, Cholesterol 195, Sodium 761.2, Carbohydrate 48, Fiber 4.4, Sugar 4.3, Protein 63.7
ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
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
This is a "dash in the pan" dish that's always a hit. The spicy nachos have plenty of chicken and two kinds of beans, so they make a filling snack. -Karen Horning, Rockford, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484 calories, Fat 19g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 754mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 8g fiber), Protein 26g protein.
CHICKEN NACHOS
Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
Provided by Michelle
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g
CHICKEN ENCHILADA NACHOS
I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.
Provided by belle4397
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 2
Number Of Ingredients 16
Steps:
- Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
- Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
- Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
- Spread chips onto a serving platter; top with sauce and pico de gallo.
Nutrition Facts : Calories 554 calories, Carbohydrate 28.6 g, Cholesterol 121.3 mg, Fat 38.8 g, Fiber 2.6 g, Protein 23.3 g, SaturatedFat 19.9 g, Sodium 958.7 mg, Sugar 3.5 g
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