Roasted Chicken-Chipotle Nachos
Shredded chicken makes this roasted nacho supreme a satisfying meal. Make the topping up to two days ahead of time so that when you're ready to serve, only a little prep work is required.
Ingredients
- 1/2 cup(s) chopped onion
- 1 tablespoon(s) olive oil
- 1/2 teaspoon(s) cumin seed
- 1/2 teaspoon(s) dried oregano
- 2 canned chipotle chilies, chopped (1 to 2 peppers)
- 2 tablespoon(s) tomato paste
- 1 tablespoon(s) white wine vinegar
- 16 ounce(s) bite-size shreds skinned cooked chicken
- 24 corn tortilla chips (2 3/4 in. wide)
- 1 1/2 cup(s) shredded jack cheese (6 oz.)
- 1 Cilantro-Avocado Cream (as much as desired)
- 8 fresh cilantro (24 leaves)
Instructions
- 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.
- Add chilies, tomato paste, vinegar, and half-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.
- 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 tbsp chicken mixture on top.
- Bake in a 450 degrees regular or convection oven until cheese begins to bubble, about 3 minutes.
- With a spatula, carefully transfer tortilla chips to a platter.
- Top each with 1 tbs Cilantro-Avocado Cream and garnish with a cilantro leaf.
- Serve warm.
- Cilantro-Avocado Cream.
- In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp sour cream, 1 tbsp finely chopped fresh cilantro leaves, 2 tbs lime juice, and 2 tbs milk.
- Add salt to taste.
- Makes about 1/2 cup.
Nutrition
Calories: 2031.43kcalCarbohydrates: 70.79gProtein: 166.14gFat: 119.37gSaturated Fat: 41.64gCholesterol: 520.16mgSodium: 1698.98mgFiber: 12.03gSugar: 12.11g
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