Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These appetizers are AWESOME! I found the recipe in a copy of Sunset magazine from my mothers house years ago and added my own touches-enjoy! Note: The best way for the chicken is to purchase a deli chicken about 2 pounds. Ingredients:
3 cups shredded rotisserie-cooked chicken |
1/4 cup chopped green onion |
1 tablespoon olive oil |
1/2 teaspoon cumin |
1/2 teaspoon dried oregano |
2 cups chipotle chiles, chopped |
2 tablespoons tomato paste |
1 tablespoon white wine, of choice |
24 corn tortilla chips |
1 1/2 cups shredded monterey jack pepper cheese |
1/3 cup finely diced avocado |
fresh cilantro leaves |
2 tablespoons sour cream or 2 tablespoons plain yogurt |
2 teaspoons lime juice |
2 teaspoons milk |
1/2 teaspoon salt |
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.
2. Add cumin and oregano stir until fragrant bout 30 seconds.
3. Add chiles, tomato paste, white wine, and 1/2 cup water,bring to a boil, then reduce heat and simmer gently, stirring often, to blend favors about 5 minutes.
4. Add chicken and stir until hot.
5. Meanwhile arrange tortilla chips in a single layer in a 12 by 17 inch pan (preferably glass).
6. Sprinkle equal portions of cheese on each chip and spoon chicken mixture on top.
7. Bake in a 450 degree regular oven until cheese begins to bubble about 3 minutes.
8. With a spatula, carefully transfer tortilla chips to a platter.
9. Top each with cilantro avocado crema.
10. Mix all left over ingredients to make the cilantro avocado crema, except the sour cream/ yogurt. Add last to chips and top each with a cilantro leaf.
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