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Recipe Detail

Roast Chicken and Chipotle Nachos

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Number of Servings:

Ingredients:

  1. 1/2 cups - chopped onion
  2. 1 tablespoons - olive oil
  3. 1/2 teaspoons - cumin seeds
  4. 1/2 teaspoons - dried oregano
  5. 1 - to 2 canned chipotle chilies chopped
  6. 2 tablespoons - tomato paste
  7. 1 tablespoons - white wine vinegar
  8. 2 cups - bite-size shreds skinned cooked chicken
  9. 24 - corn tortilla chips (2 3/4 in. wide)
  10. 1 1/2 cups - shredded jack cheese (6 oz.)
  11. 24 - fresh cilantro leaves
  12. 1/3 cups - finely diced firm-ripe avocado
  13. 2 tablespoons - sour cream
  14. 1 tablespoons - finely chopped fresh cilantro leaves
  15. 2 teaspoons - lime juice
  16. 2 teaspoons - milk
  17. - salt to taste

Directions:

1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds.

2. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.

3. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.

4. Bake in a 450° F oven until cheese bubbles, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.

Cilantro-Avocado Crema:
In a small bowl, mix all crema ingredients listed above, and mix well. Makes about 1/2 cup.

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