Roasted Chicken Nachos With Green Chili Cheese Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 4 tomatillos, husked
• 2 jalapenos
• 1/2 onion, quartered
• 2 garlic cloves
• 1/2 cup cilantro leaf, chopped
• 1 lime, juice of
• 1 teaspoon ground cumin
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 4 cups shredded monterey jack cheese
• 1 (1 lb) bag corn tortilla chips
• 1 (3 lb) roasted cooked chicken, skinned & shredded
• 1 pint cherry tomatoes, halved
• 2 green onions, chopped
• 1 jalapeno, chopped
• 1 cup cilantro leaf, roughly chopped
• 2 limes, juice of
• salt and pepper

Recipe

• 1 bring a pot of water to boil.
• 2 add the tomatillos, jalapenos, onion and garlic. simmer for 15 minutes, until the tomatillos are soft.
• 3 drain, cool slightly and put them in a blender.
• 4 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.
• 5 you should have about 2 cups of this salsa verde. put to one side.
• 6 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.
• 7 fold in 2 cups of the shredded jack cheese, and mix until melted into the sauce.
• 8 stir in the prepared salsa verde until incorporated and remove from the heat.
• 9 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.
• 10 to build these awesome nachos: preheat oven to 350°.
• 11 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.
• 12 make 3 or 4 layers of the nachos.
• 13 bake until they are all hot and gooey, about 5 to 10 minutes.
• 14 spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.