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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Chicken Nachos
  • 1/2 cups - chopped onion
  • 1 tablespoons - olive oil
  • 1/2 teaspoons - cumin seeds
  • 1/2 teaspoons - dried oregano
  • 1 - to 2 canned chipotle chilies, chopped
  • 2 tablespoons - tomato paste
  • 1 tablespoons - white wine vinegar
  • 2 cups - bite-size shreds skinned cooked chicken
  • 24 - corn tortilla chips (2 3/4 in. wide)
  • 1 1/2 cups - shredded jack cheese (6 oz.)
  • 24 - fresh cilantro leaves
  • Cilantro-Avocado Crema
  • 1/3 cups - finely diced firm-ripe avocado
  • 2 tablespoons - sour cream
  • 1 tablespoons - finely chopped fresh cilantro leaves
  • 2 teaspoons - lime juice
  • 2 teaspoons - milk
  • - 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.

    Brief Description

    Using a roasted chicken from the store makes this dish simpler to put together.

    Main Ingredient:

    chicken

    Category:  Snacks

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min

    Notes

    The chicken mixture can be made up to 2 days ahead; cover and chill until ready to use.

    The crema can be made up to 2 hours in advance; just cover and chill.

    Source

    http://www.myrecipes.com/recipe/roast-chicken-chipotle-nachos-with-cilantro-avocado-crema

    Tags

    Posted By:

    mcarr

    Posted On:

    December 5, 2014

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